A simple seasoning rub for roast beef from Fine Cooking magazine consists of extra-virgin olive oil, chopped fresh thyme, ground fennel, ground caraway seeds, kosher salt and cracked black pepper. The Texas Beef Council has a range of others, including a lemon rosemary rub and peppery Dijon parsley rub.
The Fine Cooking recipe involves combining the ingredients in a small bowl then, after patting the beef dry, applying the mixture directly to the meat.
To make the lemon rosemary rub, combine lemon zest, dried rosemary, salt, dried thyme, black pepper and garlic. To make the peppery Dijon parsley rub, combine fresh parsley, Dijon mustard, black pepper, garlic and salt. It is suggested to use a tablespoon of each dry ingredient and 2 tablespoons of each fresh ingredient.