Bbr Steak Seasoning Big Beef Rub Recipes
BIG BAD BEEF RUB RECIPE
This is the perfect beef dry rub recipe, creating a rich, flavorful, crunchy crust, called the bark or Mrs. Brown on brisket, beef ribs, steak, and more.
Provided by Kris Coppieters
Categories Sauces and Condiments
Number Of Ingredients 7
Steps:
- Prep. Mix the ingredients together in a bowl.
- If your meat has not been pre-salted, shoot for about 1/2 teaspoon of Morton Coarse Kosher Salt per pound/453.6 grams of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the AmazingRibs.com science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.
- Storing the rub. If you are not using it immediately, store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.
Nutrition Facts : Calories 2 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
BEEF RUB
A Weber rub for red meat. Chile powder is not chili powder, which contains unwanted ingredients, it is ground red chiles, your choice of heat level.
Provided by zeldaz51
Categories < 15 Mins
Time 5m
Yield 1/3 cup
Number Of Ingredients 9
Steps:
- Mix all ingredients in a small bowl.
Nutrition Facts : Calories 236.8, Fat 5.6, SaturatedFat 0.9, Sodium 28338.5, Carbohydrate 49, Fiber 18.2, Sugar 4.4, Protein 10
RICK'S STEAK SEASONING II
This one has a history. My DW, Sue, and I used to eat at Outback Steakhouse quite a bit. We liked their Outback Special and I attempted to get the spice mix recipe, but was unsuccessful. I made an stab at reproducing the taste and came fairly close. Then tragedy struck; I had a hard drive failure and somehow the steak seasoning recipe escaped the backups. Instead of trying to reproduce it I was determined to make it better without using seasoned salt that was in the original. This is the result. Please use it for your own enjoyment, but if you have a commercial interest in mind, please contact me first.
Provided by rickscott
Categories Steak
Time 15m
Yield 1 Variable
Number Of Ingredients 9
Steps:
- Mix all ingredients together and pour into a shaker. Use to season steaks.
- for grilling or broiling.
Nutrition Facts : Calories 152.7, Fat 4.8, SaturatedFat 0.9, Sodium 7125.4, Carbohydrate 31.8, Fiber 12.4, Sugar 6.9, Protein 5.9
BEEF RUB FOR BARBACOA
A great recado for flavoring beef in preparation for smoking. Adjust seasoning to taste. If using on pork, leave out the onion and add 1 tsp each of coriander seed, mexican cinnamon and allspice. If I am using a smoker for this, I like using 4 garlic cloves, mashed, and adding them after the dry spices are ground well. If I am using higher heat, I use the garlic powder so it doesn't burn and get bitter. Ick! Red Apple has a great barbacoa recipe, #184735, that this would work beautifully on. This rub will keep very nicely in a bag in the freezer.
Provided by Queen Dragon Mom
Categories Meat
Time 5m
Yield 1/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in a spice grinder and pulverize.
- Rub on all meat surfaces.
- Place meat in ziploc, or wrap with foil/plastic wrap and place in refrigerator overnight.
Nutrition Facts : Calories 306, Fat 7.1, SaturatedFat 1, Sodium 40.1, Carbohydrate 61, Fiber 13.9, Sugar 18, Protein 12.6
STEAK SEASONING FOR THE STEAK HOUSE
This is the exact recipe we used at a local steakhouse where I worked for 15 years. It is great on pretty much any meat. You will probably want to use the conversion tool to make smaller batches. However, it will hold for a long time so if you like it make a nice big batch.
Provided by Darin Craven
Categories Meat
Time 10m
Yield 4 Gallons
Number Of Ingredients 8
Steps:
- Mix well using a commercial mixer with a wire whisk if possible.
- This makes enough for 1 week in a 200 seat steakhouse.
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- Cumin Steak Rub. If you watch a lot of cooking shows, you might think that cumin has become an overused spice. While it's certainly popular, there's a good reason: cumin adds a spicy flavor and a nice crusty surface to a steak with this cumin steak rub.
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