Dry Spice Rub for Steaks
By: Wendi Spraker
Published: Tuesday, August 18, 2015 - 5:39am

Ingredients




2 Tbs Kosher Salt
2 ½ Tbs Packed Brown Sugar
1 tsp crushed cayenne pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme
1 tsp black pepper
½ tsp cumin
4 – 6oz beef steaks with higher fat content

Preparation

1 Mix all of the ingredients together (except the steaks). Make sure there are no lumps or clumps (brown sugar likes to do that). Take a large pinch of the spice mix between your first three fingers and thumb of your right hand (about ½ tsp or so). Sprinkle the mix over the one side of the steak with your right hand and then with your left hand pat and rub the spice mix gently onto one side of the steaks. Turn the steak over and repeat. Repeat for the other steaks. You may save any remaining spice mixture as long as you haven’t contaminated the mix with any of the juices from your steak. Store in a zip lock bag or glass jar with lid. 2 Once each side of each steak has been seasoned with the spice mix, wrap the steaks individually in plastic wrap. Place the steaks on a plate and put into the refrigerator. Allow to set for 6 hours – 24 hours before cooking. 3 When ready to prepare, remove from the fridge 30 minutes before cooking and remove the plastic wrap. Grill or pan fry as usual. Allow to rest for 10 minutes before serving.

About

This Dry Rub for Steaks is excellent for both the less expensive cut of beef as well as a Ribeye.  Do not use for leaner cuts of beef.