Lemon-Oregano Steak Rub
Ingredients icon 6 Ingredients
Servings icon Makes about 3 tablespoons rub
Time icon


  • 2 pounds beef Tenderloin Steaks, Strip Steaks, Ribeye Steaks or Top Sirloin Steaks, cut 1-inch thick; or 2 pounds Flat Iron Steaks (about 8 ounces each) or 4 pounds T-Bone Steaks or Porterhouse Steaks, cut 1-inch thick

  • Salt and pepper

  • 1/4 cup chopped fresh oregano or 1 tablespoon dried oregano leaves

  • 1 tablespoon freshly grated lemon peel

  • 4 cloves garlic, minced

  • 1 teaspoon pepper


  1. Combine Rub ingredients; press evenly onto beef steaks.

  2. Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.

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