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Maghreb Steak Rub (Heat-Free)

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Difficulty: Beginner
Servings: 16
Best Season: Suitable throughout the year
Description

This Maghreb-inspired steak rub offers a complex, heat-free flavor profile that draws on the traditional spices of North Africa. It features a base of freshly toasted and ground cumin and coriander, which provides a deep, earthy foundation. This is layered with savory granulated garlic, smoky paprika, and the warm, aromatic notes of ground ginger and cinnamon. Perfectly balanced with coarse Kosher salt and cracked black pepper, this rub is designed to create a fragrant, savory crust on steaks and other grilled meats without the intensity of chili heat.

Ingredients
  • 3 Tbsp Toasted/ground cumin/coriander blend
  • 2 Tbsp Coarse Kosher salt
  • 1 Tbsp Coarse black pepper
  • 1 Tbsp Granulated garlic
  • 2 tsp Smoked paprika
  • 1 tsp Ground ginger
  • 1/2 tsp Ground cinnamon
Instructions
  1. 1
    Toast the herbs: Place 3 tbsp whole cumin seeds in a dry skillet over medium heat. Toast for 2–3 minutes until fragrant. Move to a small bowl to cool. In the same skillet, toast 1 tbsp whole coriander seeds for 1–2 minutes. Move to a separate bowl to cool.
  2. 2
    The Cumin Grind: Place cooled cumin seeds in a spice mill. Pulse to a medium-coarse grind. Remove 1 tsp of this ground cumin and reserve for the chermoula.
  3. 3
    The Rub Grind: Add the whole coriander seeds into the mill with the remaining ground cumin. Pulse until the coriander is medium-coarse and blended.
  4. 4
    Build the Rub: Mix this spice blend with the salt, black pepper, garlic, paprika, ginger, and cinnamon.
Read it online: https://brinnerbites.com/recipe/maghreb-steak-rub-heat-free/