Copycat Texas Roadhouse Steak

🧂 Ingredients

• 2 lbs Sirloin steak
• 4 tsp brown sugar
• 2 tsp Kosher salt
• 2 tsp garlic salt
• ½ tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp chili powder
• ½ tsp turmeric
• ½ tsp corn starch
• 2 tsp black pepper

Instructions

• 1 Before you do anything, heat the grill or make the dry rub, take your steak out
  of the refrigerator at least 20 minutes beforehand and let it come to room
  temperature. A really cold steak won’t cook evenly. (Note: It’s fine to rub your
  steak with the dry rub right out of the refrigerator, you just want to make sure
  you are putting a steak on the grill that just came out of the fridge.)
• 2 Now it's time to make your dry rub. In a small bowl, combine the brown sugar,
  garlic powder, Kosher salt, onion powder, black pepper, paprika, chili powder,
  turmeric, cornstarch, and garlic salt. You can also mix it in a Ziplock bag and
  then store any leftovers in empty spice jars.
• 3 Now rub your steak with the spice mix. Don’t be stingy! Rub it in really well
  and make sure to get both sides.
• 4 Then let your steak rest for at least 30 minutes with the rub. You want to give
  it time to absorb all that deliciousness. The spices also help to start to
  tenderize the meat.
• 5 While your meat is resting with the spice rub, fire up your grill. Depending on
  the type of grill you use this step is obviously going to vary. But as a
  ballpark, heat your grill to about 400 degrees Fahrenheit.
• 6 Once your grill is hot, cook your meat on each side. Reference cooking times
  below. Then, remove from the grill and let rest for at least 5 minutes on a
  cutting board.
• 7 Regardless of how you cook your meat, to make sure it's juicy, you need to let
  it rest. If you don’t let the meat rest but cut right into it, all the juices
  will immediately flow out of your meat.

Nutrition Info