Black Tea Dry Rub for Grilled Steaks

Black Tea & Five Spice Dry Rub

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Black Tea Dry Rub for Grilled Steaks

Makes enough for 6 large steaks

Incorporating black tea into a steak rub brings in smoky complexity. We used a regular black tea, but a Pu’erh or a Lapsang Souchong would bring even more smoke. The 5 spice and chile powders add a welcome kick.

Black Tea Dry Rub for Grilled Steaks
  • 3 Tbsp Black or Smoked Tea
  • 2 tsp Salt
  • 1 tsp Black Peppercorns
  • 1 tsp Chile Powder (we used Ancho)
  • 1 tsp Chinese 5 Spice Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 6 Steaks (we used Grass-Fed Ribeye Steaks)



To make the rub, combine all the dry ingredients in a clean and dry coffee or spice grinder, and pulse until the tea is broken up and all the ingredients are well incorporated.

Pour out onto a large plate, and coat both sides of each steak by pressing them into the tea rub. Let the rubbed steaks sit for 15 minutes for the flavors to meld.

Grill the steaks to your preferred doneness (we recommend medium rare).

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