Dry Rubbed Steak with Smoked Paprika Aioli & Country Crouton Stuffing. An indulgent steak dinner idea that your guests will love.
Originally published may 2013.
A great dry rubbed steak dinner is yet another way to use our Smokin’ Summer Spice Dry Rub. It goes incredibly well with both beef and pork and is now my go-to seasoning for grilled burgers too.
The dry rub can be added to the steaks as much as 24 hours beforehand to infuse incredible flavour into the beef.
To make this recipe even more indulgent, I served it with a sort of pan cooked stuffing. I adapted it from a country croutons recipe that I use with my Herb Crusted Rack of Lamb recipe.
This time I’ve added oregano and sautéed garlic mushrooms to the croutons for added flavour.
For even more rich flavour the steak gets topped with a creamy smoked paprika aioli.
This is a really indulgent celebration meal that would make an outstanding upcoming Father’s Day meal for dear old dad.
If you are a verified carnivore like me, check out this incredible collection of steak recipes.
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For the steaks
- 4 prime rib or strip-loin steaks
- 6 tbsp Smokin' Summer Spice Dry Rub
For the Garlic Mushroom Oregano Country Croutons
- 3 cups, crusty bread, diced large
- 1/2 cup milk
- 3 tbsp butter
- 2 tbsp olive oil
- 2 cups button mushrooms, quartered
- 3 cloves minced garlic
- pinch black pepper
- 1 1/2 tbsp chopped fresh oregano
- the milk soaked bread cubes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/3 cup beef, veal or chicken stock
For the Smoked Paprika Aioli
- 1 1/2 tbsp lemon juice
- 1 clove very finely diced garlic
- 1/2 cup mayonnaise (jarred or homemade)
- 1 tsp smoked paprika
- pinch salt
- 1 tsp minced fresh oregano
- 1/4 tsp black pepper
To prepare the steaks.
- Prepare the aioli and country croutons before grilling the steaks over high heat to your preferred doneness. Let the steaks rest for 5 minutes before serving.
- Sprinkle the dry rub on both sides of the steaks and rub into the meat gently. The steaks can be grilled immediately or left in a ziploc bag in the fridge for up to 24 hours to marinate.
To prepare the crouton stuffing
- The saute pan you are using should be big enough to accommodate the bread cubes in a single layer.
- Bread that is a couple of days old is best for this purpose. Pour the milk over the bread, toss and drain off the excess milk, if any.
- Saute together the butter, olive oil, mushrooms, garlic and black pepper.
- Saute until the mushrooms begin to brown and are cooked down to about half the volume, then toss in the oregano, soaked bread, salt and pepperToss together well before spreading the cubes out in a single layer in the pan.
- Pour the stock into the pan and let it boil off, leaving the cubes to brown on one side before turning them several times as they brown and crisp up.
- When golden brown and crispy serve with the grilled steak and top with a dollop of the aioli.
To prepare the Smoked Paprika Aioli.
- Mix together until all ingredients are well blended. Store in the refrigerator.
- Leftovers make a terrific addition to many cold cut sandwiches.
Serving Size1 serving
Amount Per Serving Calories 981Total Fat 74gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 43gCholesterol 171mgSodium 839mgCarbohydrates 32gFiber 3gSugar 5gProtein 46g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.