5 Ways to Flavor Your Steak for Electric Grill

A decent steak for most people comes prepared with salt, pepper, and a bit of fire. However, it’s time we moved beyond the customary and embraced great cooking to bring out the full flavor of our steak.

Flavoring Steaks on an Electric Grill

Any cut of steak, cheap or expensive, will yield an explosion of the taste buds with the right flavoring. We wrote this piece to show you the five ways for flavoring steaks on an electric grill.

Herbs and Spice Rubs for Steak

Steak rubs are specially blended for beef. They are meant to build up the flavor of steak without overwhelming the natural taste. 

This selection of beef spicing is also one that can withstand the high cooking temperatures that a steak typically requires to cook.

Before you flavor the steak, dab away the water on the meat with a paper towel. Once the beef is dry, rub the spices generously on all sides.

What sticks on the meat is enough. Let your covered meat rest at room temperature for at least 30 minutes before cooking. This ensures even cooking as well as better flavor and texture.

Herbes de Provence Dry Rub

Herbes de Provence is a popular seasoning that originated from Provence, France. It’s an all-purpose flavoring used on everything from soups to barbecues. 

The traditional Herbes de Provence rub includes

  • Oregano
  • Bay leaf
  • Marjoram
  • Thyme
  • Basil
  • Rosemary
  • Tarragon
  • Lavender

A mixture of these herbs will create a beautiful aroma and pleasant flavors.However, we understand that you may not have all these spices in your kitchen. Naturally, you can substitute as you see fit.

Here is our custom-made Herbes de Provence and spices rub:

  • 2 tablespoons dry savory seasoning
  • 1 teaspoon dry basil
  • 1 teaspoon dry rosemary
  • 1 teaspoon dry sage
  • 7 teaspoons dry oregano
  • 7 teaspoons dry thyme
  • 2 tablespoons of sea salt
  • 1/4 teaspoon allspice
  • 1 tablespoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 2 tablespoons dry lavender (optional)

Note: Crush your dry herbs before measuring quantities to save time.

If you still don’t have most of these spices, use these herbs: rosemary, thyme, oregano, marjoram, or sage. Each can be used individually or in any combination.

Our Herbes de Provence dry rub is enough for up to four steaks, regardless of the cut.

You can even use this rub to season the steak overnight. Rub the spices and then cover with plastic wrap and refrigerate. Seasoning overnight helps tenderize the steak and imbues the flavors better.

Cumin Rub 

Cumin is a common spice in most dishes, so common that sometimes we tend to think it’s bordering abuse. However, the popularity of this spice comes with good reason.Cumin has a spicy tang, and when used to rub on steak, the end product forms a delicious crust.

The cumin rub is wet and is ideal for flavoring large beef cuts such as the T-Bone and Tomahawk.

Make a cumin wet rub using the following procedure:

  • 5.5 tablespoons crushed cumin seeds
  • 5.5 tablespoons of vegetable oil
  • 6 cloves minced garlic
  • 2.5 teaspoons sea salt
  • 2 teaspoon coarse ground black pepper
  • ½ teaspoon cayenne pepper (optional) 

Apply the wet rub generously on the entire steak.

Tomahawk Steak Rub

A Tomahawk steak is an enormous bone-in rib eye weighing around 45 ounces. It’s sometimes called the cowboy steak.

The cowboy cut is for people who really love steak because it is so large but it can also be split into several portions to share, of course. 

This spice rub is gentle and will bring out the full natural taste of beef alongside a heavenly crust. Follow this recipe to create a Tomahawk rub:

Step 1: Roasting Spices

  • 1 tablespoon cardamom pods
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons fennel seeds

Place all these seeds in a heated pan on medium-low heat. Roast until the seeds are browned. Remove them and use them in a grinder until they make a coarse powder.

Step 2: More Spices

  • 1 tablespoon dry parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon mustard powder
  • 1 tablespoon onion powder
  • 2 tablespoons of sea salt
  • 2teaspoonsblack pepper
  • 2 tablespoons instant coffee

Mix all these spices in a bowl and add roasted, ground spices from step one. When everything is mixed well, use generously on your cut before cooking.

Dry Chimichurri Steak Rub

Although Chimichurri is traditionally a sauce, it’s possible to make a dry version that is every bit just as flavorful.The dry rub infuses the flavors faster than using the sauce when grilling. As for flavor, the chimichurri has a tangy yet sweet zest.

Here is how to harness the goodness of the dry chimichurri: 

  • 1.5 tablespoons sea salt
  • 1 tablespoon grated onions
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon oregano
  • ¼ teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon basil

Mix everything in a small bowl and rub it on your meat immediately. If you intend to use it later, then seal it in an airtight container and store in a cool, dry place.

To create a wet rub out of this mixture, cut two limes, and squeeze the juice into your bowl of spices. Add ¼ cup of olive oil.Red wine vinegar can be used in place of the limes.

Quick Steak Seasoning

Okay, so you’re not a fan of lengthy marinating procedures and are looking for something quick? 

We got you, so here goes:

  • 2 teaspoons garlic powder
  • 2 tablespoons sea salt flakes
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper

Combine your ingredients together and then use them as a rub, or you can safely store it in an airtight jar for future use. 


In summary, you can improve the flavoring of steaks on an electric grill by:

  • Spicing and marinating your meat.
  • Before you light your grilling surface, dry it completely then preheat for 5 minutes. The food will sizzle and produce a little smoke of its own, ensuring a quick sear and fantastic texture.
  • About five minutes into grilling, pour or spray some extra oil onto the meat, not onto the grill. This makes flipping easier.

Electric grilling is the easiest to-do, especially if the power is reliable. It’s great for cooking indoors without the risk of burning down the house. 

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