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How to apply a dry rub to steak
Select the steaks.
There are many cuts of steak available, but not all are suited to being rubbed with a dry rub. The flavor of very thin steaks can easily be overwhelmed by a dry rub, so choose steaks that are thicker, at least 3/4 of an inch (2 cm).

OPT: *Cuts of steak with a bone in them tend to be more flavorful but require more time to cook. Look for cuts of steak that are well marbled with little or no connective tissue.. *Make sure you thaw the steaks before applying any water to them. Weigh the steak up a bit to see if it has thawed.. *Reach for the steak just before it begins to brown. First, cut the steak on an angle to help maintain even thickness.. *Drier beef steaks allow for a finer dry rub, however. Cut the beef into strips roughly four inches (10 cm) each..
Cuts of steak with a bone in them tend to be more flavorful but require more time to cook. Look for cuts of steak that are well marbled with little or no connective tissue.