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Smoky Lapsang Souchong Tea Rub for Steak

Don't own a smoker? No problem. You can cheat your way to that deep, woody, "just off the grill" flavor by using Lapsang Souchong tea as a spice.

This tea is pine-smoked during processing, giving it an intense aroma of campfire and bacon. When ground up and mixed with brown sugar and pepper, it creates a dark, flavorful crust on steak, pork chops, or even tofu that tastes like it spent hours over charcoal.

A perfectly seared steak with a dark tea-crust on a cutting board.
Prep Time5 mins
Total Time5 mins
Yield1 Jar (4 Steaks)

Ingredients

  • 2 tbsp Lapsang Souchong Tea (Loose Leaf)
  • 1 tbsp Black Peppercorns
  • 1 tbsp Brown Sugar (Helps caramelization)
  • 1 tsp Sea Salt (Coarse is better)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika (For color)

Instructions

1.
Grind: Place the tea leaves and peppercorns into a spice grinder (or a clean coffee grinder). Pulse until you have a coarse texture similar to Kosher salt. Important: Do not grind it into a fine powder, or it will burn too quickly in the pan.
2.
Mix: Transfer the ground mixture to a bowl. Stir in the sugar, salt, garlic powder, and paprika.
3.
Prep the Meat: Pat your steaks dry with paper towels (moisture prevents searing). Brush lightly with oil.
4.
Rub: Generously coat the meat with the rub, pressing it in with your hands. Let it sit for 15-20 minutes to allow the salt to penetrate.
5.
Sear: Cook in a hot cast-iron skillet with oil and butter. The sugar in the rub will caramelize quickly, creating a dark, delicious crust.

Which Lapsang to Buy?

For cooking, you want the smokiest Lapsang you can find (often the cheaper, "tarry" varieties work best here). The delicate, high-grade unsmoked Lapsang is too subtle for a steak rub. See our Review: Best Smoked Teas.

Learn About the Ingredient

What is this tea?

The History of Lapsang Souchong

Recipe: Tea Smoked Chicken (Wok Method)