Inspired by the bold flavors of traditional churrasco, this Brazilian Steakhouse Dry Rub captures the essence of sizzling fire-grilled meats found in Brazil’s most famous steakhouses. Each spoonful carries smoky, zesty, and savory notes that transform ordinary cuts of meat into unforgettable feasts. With a mix of spices that reflects both warmth and vibrancy, this blend brings the excitement of authentic Brazilian grilling right into the home kitchen.

Best Homemade Brazilian Steakhouse Dry Rub Recipe

0.0 from 0 votes

Servings

cup

Prep time

minutes

Total time

minutes

A bold and smoky Brazilian Steakhouse Dry Rub made with brown sugar, paprika, cumin, lime zest, and aromatic herbs. Perfect for steaks, chicken, pork, or veggies, this versatile seasoning blend stores well for up to 6 months in an airtight container.

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Ingredients

2 tbsp Brown Sugar
1½ tbsp Salt
1 tbsp Ground Black Pepper
2 tsp Garlic Powder
1 tsp Onion Powder
2 tsp Smoked Paprika
2 tsp Ground Cumin
1½ tsp Ground Coriander
1 tsp Dried Oregano
1/2 tsp Dried Thyme
1/2 tsp Red Pepper Flakes
1 tsp Dried Lime Zest
1/2 tsp Ground Mustard
1/2 tsp Ground Dried Lemongrass

Directions

Combine all the ingredients in a mixing bowl or a plate.
Whisk or stir with a spoon until all the spices are perfectly blended. Make sure there are no clumps.
Use as required or transfer the blend into an airtight jar and store in a cool, dry place for up to 6 months.

Notes

This Brazilian Steakhouse Dry Rub makes about 1 cup of seasoning, enough to coat 4–5 large steaks or several cuts of chicken, pork, or even roasted vegetables.
The recipe can easily be adjusted by increasing the spice level with more red pepper flakes or adding extra herbs for a unique twist.
Store the blend in an airtight jar in a cool, dry place for up to 6 months, ensuring freshness whenever you need it.