Stone Ground

Steak Rub

No Salt, No Sugar, No Preservatives

$12.00 USD

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Style Tin Refill Bag 1 Cup

A dark, peppery crust is what turns a good steak into a steakhouse one, and this coarse, salt-free rub is built to deliver it. Press it onto a ribeye or strip before a hot sear, scatter it over grilled burgers, or toss it with potatoes before roasting. Cracked Tellicherry black pepper leads, backed by paprika, onion, garlic, and the gentle bitterness of celery, mustard, and coriander seeds. Because there is no salt in the blend, you season the crust and salt the meat on your own terms.

The coarse grind does real work. Coarse pepper and whole-seed fragments give a searing surface something to grip, so they set into a craggy crust instead of dissolving into a paste. We stone-grind the blend fresh in small batches in Portland and keep that texture deliberately rugged. With no sugar in the mix, nothing scorches into bitterness when the pan or grill runs hot.

Salt-free blend. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

Common Questions

How do I keep the rub from burning on the steak?

Two things help. Coat the meat with a thin film of oil first so the spices toast instead of scorching, and lean on the coarse grind, which chars far slower than a fine powder. There is no sugar here to burn, so the main risk is direct high heat on bare spice. For a thick cut, try a reverse sear: cook it gently to temperature first, then finish with a short, hot sear so the crust forms fast without blackening.

Do I need to add salt?

Yes, if you want it seasoned to taste. This blend is salt-free by design, so you control the salinity. Salt the steak directly, either right before cooking or up to a day ahead as a dry brine, then apply the rub for the crust and flavor.

Why is it ground coarse instead of fine?

Crust. Coarse pepper and seed create a rough surface that holds up to high heat and builds texture, while a fine powder tends to melt into the meat's moisture and form a paste. The rugged grind is what gives you that peppercorn-studded, steakhouse bite.

How long should it sit on the meat before cooking?

For a quick weeknight steak, a few minutes on the surface is enough. For more depth, coat the meat and rest it uncovered in the fridge for an hour or overnight, which also dries the surface for a better sear.

What else is it good on besides steak?

Plenty. It works on burgers, beef ribs, and tri-tip, and it is at home on grilled portobellos, roasted potatoes, and thick-cut vegetables. Anywhere you want a bold, peppery, salt-free crust, it earns its place.