Grilled Steaks With Mustard Herb Rub Recipes

STEAK DRY RUB

Steak Dry Rub image

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

Ingredients

3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

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

GRILLED HERB STEAKS

Grilled Herb Steaks image

Grill up tasty steaks in no time using Dijon, garlic and herbs.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1/4 cup Dijon mustard
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
1 teaspoon coarsely ground pepper
2 cloves garlic, finely chopped
4 boneless beef top loin steaks, about 1 inch thick (about 1 lb)

Steps:

In small bowl, mix mustard, rosemary, pepper and garlic. Cover and let stand 30 minutes if desired.
Heat gas or charcoal grill. Spread mustard mixture on both sides of beef.
Carefully brush grill rack with vegetable oil. Place beef on grill over medium heat. Cook uncovered 1 minute on each side to seal in juices. Cover grill; cook 8 to 9 minutes longer for medium doneness, turning once.

Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 75 mg, Fiber 0 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g

GRILLED STEAKS WITH MUSTARD-HERB RUB

Grilled Steaks With Mustard-Herb Rub image

Make and share this Grilled Steaks With Mustard-Herb Rub recipe from Food.com.

Provided by Lizzie Rodriquez

Categories Steak

Time 39m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons country-style dijon mustard
2 garlic cloves, large, pushed through a press
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
4 lbs rib eye steaks, 4 steaks or 4 lbs boneless top loin steaks, 1-inch thick
salt

Steps:

Combine mustard, garlic, rosemary, thyme, oregano and pepper. Spread mixture on both sides of steaks.
Grill steaks over medium coals, turning occasionally, 11 to 14 minutes for medium-rare to medium (if using top loin steaks, grill a little longer), turning halfway through cooking time. Season with salt to taste.

Nutrition Facts : Calories 1252, Fat 100.4, SaturatedFat 40.9, Cholesterol 308.4, Sodium 338.6, Carbohydrate 1.5, Fiber 0.5, Sugar 0.2, Protein 79.9

MUSTARD-HERB GRILLED TENDERLOIN

Mustard-Herb Grilled Tenderloin image

Our area is known for beef, and we make this tenderloin recipe often. But the marinade would also be good with grilled pork or chicken.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2/3 cup olive oil
1/2 cup beef broth
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon each dried oregano, summer savory, tarragon and thyme
1/8 teaspoon pepper
1 beef tenderloin roast (1-1/2 pounds)

Steps:

In a small bowl, combine oil, broth, mustard, vinegar, lemon juice, sugar, garlic and seasonings. Pour 3/4 cup into a shallow dish; add beef and turn to coat. Cover; refrigerate overnight, turning once or twice. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from beef. Grill, covered, over medium heat 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes. , Let tenderloin stand 10 minutes before slicing. Serve with remaining reserved marinade.

Nutrition Facts : Calories 257 calories, Fat 16g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 181mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

GRILLED RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE

Grilled Ribeye with Garlic Blue Cheese Mustard Sauce image

This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 cup half-and-half cream
1/2 cup Dijon mustard
1/4 cup plus 2 teaspoons crumbled blue cheese, divided
1 garlic clove, minced
2 beef ribeye steaks (1-1/2 inches thick and 12 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.

Nutrition Facts : Calories 547 calories, Fat 39g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 1088mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.

GRILLED STEAKS WITH MUSTARD-HERB RUB RECIPE

Grilled Steaks With Mustard-Herb Rub Recipe image

Provided by á-170456

Number Of Ingredients 8

Ingredients

2 tablespoons Country Dijon-style mustard
2 large garlic cloves pressed
1/2 teaspoon crumbled dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/2 teaspoon freshly-ground black pepper
4 trimmed beef rib eye, 1" thick (or boneless top loin steaks)
Salt to taste

Steps:

Combine mustard, garlic, rosemary, thyme, oregano and pepper. Spread mixture on both sides of steaks. Grill steaks over medium coals, turning occasionally, 11 to 14 minutes for medium-rare to medium (if using top loin steaks, grill a little longer), turning halfway through cooking time. Season with salt to taste. This recipe yields 4 servings. Carbohydrates: 2 grams Net Carbs: 1.5 grams Fiber: 0.5 grams Protein: 42.5 grams Fat: 38 grams Calories: 530

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Jun 17, 2015 Medium (warm pink center): 145 degrees. Medium well (slightly pink center): 150 degrees. Well done (little or no pink): 160 degrees. Steak …
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For the Steak Seasoning: Add ingredients to a mortar and pestle then coarsely grind. Alternatively, add ingredients to a heavy duty Ziplock bag, squeeze all the air out, then crush ingredients with a meat pounder, rolling pin, or heavy bottomed skillet.
For the Herb Butter: Add ingredients to a bowl then stir with a fork to combine. Scoop herb butter onto a sheet of plastic wrap then shape into a thick log and refrigerate until firm (if time is of the essence you can freeze for 20-30 minutes.) Can be done ahead of time.
For the steaks: Trim steaks of any big hunks of fat to avoid flare ups on the grill then pat dry with a paper towel. Rub each side with oil then season generously with the steak seasoning and press gently into steaks so it adheres - you should use most if not all of the seasoning.
Light 2/3 or 1/2 of your grill burners (2 of 3 burners, or 1 of 2 burners, depending on how many burners you have) then heat on high for 10-15 minutes, or until the grill reaches 500 degrees. Add steaks to the lit side then sear on each side for 1-1/2 minutes (adjust accordingly if your steaks are bigger or smaller than 1lb cut 1-1/2" thick,) keeping the lid closed between flipping. Transfer steaks to unlit portion of grill then continue cooking for 7-10 minutes with the lid closed for medium doneness, or until they've reached your preferred level of doneness. Remove steaks to a platter then let rest for at least 5 minutes. Top with sliced herb butter then serve.

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