THE BEST STEAK RUB
This easy homemade Steak Rub is one of the best steak seasoning recipes you will try. If you want to be known as the person who makes the best steak recipe, you need this seasoning blend in your pantry!
Provided by Christina Hitchcock
Categories Sauces, Seasonings, Dressings
Time 5m
Number Of Ingredients 10
Steps:
- Combine all ingredients in a small bowl.
- Stir to combine.
- Transfer to an air-tight spice jar.
Nutrition Facts : Calories 53 kcal, Carbohydrate 12 g, Sodium 14555 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CHEF JOHN'S ALL-PURPOSE STEAK RUB AND BARBECUE DRY RUB
You should never waste your money by buying dry rubs and steak rubs at the store. Your store-bought versions are nothing more than half salt, half dried spices and herbs--which you can simply mix up at home for a fraction of the cost.
Provided by Chef John
Time 5m
Yield 16
Number Of Ingredients 8
Steps:
- For an all-purpose barbecue rub, mix salt, garlic powder, pepper, paprika, cumin, rosemary, thyme, and brown sugar together in a bowl until well combined.
- For an all-purpose steak rub, mix all ingredients except the brown sugar.
- Store in an airtight container until needed.
Nutrition Facts : Calories 17 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1425 mg, Sugar 3.5 g
THE BEST DRY RUB FOR STEAK
Take your steak to the next level with this pre-made Steak Rub! It smells so good and will make your steak taste even better. It works with any beef cuts, plus it lasts a long time!
Provided by Irvin Lin
Categories Spice Mix
Time 5m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Mix: Place all the spices in a small glass jar and shake gently to combine.
- Store: Store for up to 1 year.
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
LEE'S ALL-PURPOSE DRY RUB
Sweet and spicy rub goes good on anything! Ribs, chicken, vegetables, and more. I got tired of making this recipe every time I cooked, so I made a large jar of it. If it's too spicy, use less of it. Not spicy enough? Add more chipotle or chili powder.
Provided by Lee P. Burg
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk brown sugar, paprika, garlic salt, black pepper, cumin, salt, ginger, and chipotle pepper together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 16.5 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 2400.4 mg, Sugar 13.4 g
ALL-PURPOSE CALIFORNIA BEEF RUB
A good rub makes grilling or roasting easy. This one combines the best of the salt-pepper-garlic notes of Santa Maria-style barbecue with the depth of coffee and clove. Diners will be hard-pressed to place its complex flavor until you tell them the components. The rub is easy to double and keeps for a long time in a jar or a zipper-lock bag. It should stay on the meat for at least two hours, but overnight is best.
Provided by Kim Severson
Categories easy
Time 5m
Yield About 1/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients and store in an airtight container.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 40 milligrams, Sugar 5 grams, TransFat 0 grams
ALL-PURPOSE SPICE RUB
The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)
Number Of Ingredients 18
Steps:
- In a small bowl, combine all the ingredients, using your hands to break up the sugar.
- Replace some of the paprika with cumin, coriander and chili powder.
- Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.
- Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.
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