Basic Steak Rub
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As the owner of the Three Angels Gourmet Co. I post daily food tips, recipes, and other information about food at our company blog, so I thought I’d share one of my favorite recipes with you for Memorial Day, in case you’ll be grilling outside with friends and family tomorrow.
You may have noticed a wide variety of “dry rubs” available at grocery stores and specialty food stores lately. These fragrant combinations of herbs and spices add texture, color, and, of course, flavor to everything from steaks to chicken. Sometimes though, the commercial rubs are very salty and many contain MSG, which may give some people a headache. So why not try to make your own dry rubs with whatever herbs and spices you have in your pantry or spice rack?
Here’s a rub I created just by rummaging through my spice cabinet and combining various ingredients. This makes enough rub for 10 steaks.
Basic Steak Rub
1 tsp. chili powder
1 tsp. salt
1 tsp. garlic powder
2 tsp. paprika
3 tsp. cinnamon
4 tsp. brown sugar
2 tsp. oregano
3 tsp. ground cumin
Combine the ingredients in a large, shallow baking dish. Place one steak in the dish and gently pat it down to coat the bottom side of the meat with the rub. Flip the steak over to coat the other side. Gently rub the mixture into both sides of the meat.
Repeat the process for each steak. Let the steak rest for about an hour or so, coated with the rub, then grill as usual once the steaks are at room temperature. NOTE: Throw away any of the leftover rub that came into contact with the raw meat.
Serving the Steaks: Serve steaks without steak sauce since it will overpower the rub and you will only taste the steak sauce.
OTHER HERBS & SPICES TO TRY IN RUBS:
Marjoram, basil, thyme, rosemary, oregano, lemon pepper, dry mustard, celery salt, red pepper flakes, Chipotle powder, etc. - experiment until you get just the right combination of ingredients for your version of the perfect rub.
Tags: Writers for Hire—Food tips–Gourmet Food—Three Angels–Lieurance Group
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