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.
Back to blog

Make it with Namak Mirch

SMOKED PAPRIKA SEASONING SMOKED PAPRIKA SEASONING Rs.865.00 Shop now

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.