BEEF STEAKS WITH SMOKED PAPRIKA RUB

BEEF STEAKS WITH SMOKED PAPRIKA RUB

Perfectly seared beef steaks with a smoky, savoury crust from Namak Mirch Smoked Paprika seasoning.

Ingredients

  • 4 steaks of your choice (tenderloin or T-bone; you can substitute your choice of meat)
  • 2–3 tbsp Namak Mirch Smoked Paprika seasoning
  • Olive oil
  • Salt and black pepper to taste

Method

  1. Season each steak properly with Namak Mirch Smoked Paprika seasoning and a sprinkle of salt and pepper — one tablespoon of rub for each side. Let the steak sit with the seasoning for 10–15 minutes.
  2. Heat a grill or pan with olive oil. Sear and cook each steak for 4 minutes on each side for medium-rare, or adjust to your cooking preference.
  3. Allow it to rest for 5 minutes before serving.
  4. For chicken instead, mix the marinade with olive oil and rub it generously over the chicken. Bake, air-fry, grill, or cook it off in a pan until the chicken is cooked, being careful not to overcook and dry it out.
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Make it with Namak Mirch

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Frequently Asked Questions

How long should I rest the steak with the Namak Mirch Smoked Paprika seasoning before cooking?
The recipe says to let the steak sit with the seasoning for 10–15 minutes before cooking — no lengthy marination needed.
Can I use this rub on chicken instead of steak?
Yes — the recipe offers a chicken alternative: mix Namak Mirch Smoked Paprika seasoning with olive oil, rub it on the chicken generously, then bake, airfry, grill, or pan-cook until done, being careful not to overcook and dry it out.
How do I serve the beef steak?
Allow the steak to rest for 5 minutes before serving. Serve medium-rare (4 minutes each side on a hot grill or pan) or adjust the cook time to your preference.