This quick steak dry-rub jerky uses a ready-made seasoning to save time while still delivering great flavor. Sometimes I want an easy, no-fuss batch of beef jerky, and this recipe is perfect for that.
I was working on a rig in Oklahoma when a craving for jerky hit. I usually keep a dehydrator on board for moments like this, so I decided to make a small batch. The grocery near the rig had limited cuts, and the only roast available was a rump roast with quite a bit of fat. While rump roast can be flavorful, high marbling isn’t ideal for jerky because fat shortens shelf life. Since I planned to share this batch with the crew, I went ahead anyway.
The roast was sliced thinly. You can see the marbling in the slices — not the best for long-term storage, but still tasty. When making jerky, trim as much visible fat as possible because fat goes rancid faster than lean meat.
I used McCormick Grill Mates Steak Rub for this batch. I measured about 1/4 cup of the rub in a shallow bowl and dredged each slice so both sides were well coated. With a dry-rub method like this, there’s no need to marinate the meat for hours as you would with a wet marinade — simply coat and proceed to dry.
I dried the strips in a dehydrator at 160°F for about six hours. Because this cut was fatty, I blotted the jerky every hour with a paper towel to remove excess fat that collected on the surface. This step helped the jerky dry more evenly and reduced greasy spots.
The finished jerky turned out flavorful and enjoyable. A lean cut like beef eye of round would have been preferred for longer shelf life and firmer texture, but the rump roast still produced a pleasing result. Don’t be timid when coating the slices — the seasoning holds up well and isn’t overpowering.
The rig crew appreciated the jerky. If you want a fast, low-prep jerky that skips long marinating steps, this dry-rub method is an excellent option.
For more detailed methods on drying beef jerky, see Jerky Making Methods.
Steak Rub Beef Jerky
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Ingredients
Lean Meat
- 1 lb Lean beef or venison (choose lean cuts such as eye of round for best results)
Dry Rub
- 1/4 cup steak seasoning (pre-made dry rub)
Equipment
Instructions
- Trim visible fat from the meat. Partially freeze the roast for an hour or two to make slicing easier.
- Place about 1/4 cup of dry rub in a shallow bowl while the meat chills.
- Slice the partially frozen meat into 1/4″ strips. Slice against the grain for more tender chew or with the grain for a chewier texture.
- Coat both sides of each slice with the dry rub, ensuring an even coverage.
- Dry the slices in your dehydrator at 160°F for about 6 hours. If the meat is fatty, blot excess fat with paper towels periodically so strips dry evenly.
- The jerky is done when it bends and cracks but does not break in half.
Nutrition
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For more in-depth directions on drying beef jerky, see Jerky Making Methods.