Classic Kobe Roux Steakhouse Rub Recipes

THE BEST STEAK RUB

Steps:

• Mix all the ingredients in a bowl until combined.
• Transfer to an airtight glass jar and keep it in your pantry for up to 1 year.

STEAK DRY RUB

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.

SCA STEAK RUB - KOBE ROUX

Steps:

• Combine all ingredients in a large bowl and whisk for about 15 minutes If you have a Kitchenaid© mixer, use it with the wire whisk attachment for at least 5 minutes It is important to get the spices well blended as this allows the moister ingredient,s like brown sugar to get coated with other spices. It will also help prevent caking.
• Using a canning funnel, spoon mixture into a thoroughly cleaned coffee grinder and pulse until the largest pieces are no larger than 1/32" (very small).
• Pulse in smaller batches.
• combine all of the ground batches and whisk again for 5 mins in a Kitchenaid-type mixer with the wire whisk.
• Transfer mixture to a large jar or shaker bottle.
• For use:.
• Sprinkle liberally on steaks and let them come up to around 55-60 deg F. Allow them to sit for a minimum of 30-mins.
• Lightly spray steaks with grapeseed or coconut oil.
• Grill on HIGH HEAT for about 2 mins per side. (130 def F internal) then remove steaks, tent with foil and let rest for 8 minutes.

CLASSIC KOBE ROUX STEAKHOUSE RUB

Steps:

• mix all spiced together in a large mixing bowl.
• transfer to a spice grinder or coffee grinder that's been cleaned well. Grind until a fine powder has been achieved. This step ensures even coverage of spices. You can skip it if you prefer a more hearty grind on your steaks.
• store in an airtight container in a cool area.

CLASSIC RUB

Steps:

• Simply stir everything together and store in an airtight container.
• Enjoy!

KOBE ROUX GRIS GRIS CAJUN RUB

Steps:

• Homemade Cajun Seasoning Mix is something everyone should have at the ready in their pantry. This rub recipe was made from studying the art of cajun and creole cooking for many years. It adds a bit of heat, and as heat is concerned, will never please everyone. Some will find it too hot, while others will think it's not hot at all.
• Luckily, there's a simple cure. Adjust the cayenne and red pepper flake amount to fit your palate. This recipe is a good baseline for the majority of people who can handle a bit of heat. Add, subtract or even eliminate the heat if you choose to.
• My guess is, if you chose to eliminate the heat, you're really not into this kind of cuisine. It's not for everyone.
• Use our Cajun Gris Gris seasoning for any kind of meat or fish you may want to accompany a gumbo, jambalaya or Roux-base sauce.
• Store in an airtight container in a cool, dry place.