Sca Steak Rub Kobe Roux Recipes

THE BEST STEAK RUB

Steps:

• Combine all ingredients in a small bowl.
• Stir to combine.
• Transfer to an air-tight spice jar.

EASY STEAK RUB

Steps:

• Combine all ingredients. Evenly rub on your selected Certified Angus Beef ® brand cut, using 2 to 3 teaspoons per pound.
• Store remaining steak rub mixture in an airtight container in a cool, dry cupboard.

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.

THE WHITEHOGG WORLD CHAMPIONSHIP STEAK MARINADE

Steps:

• Lay steaks on a flat surface. Lightly sprinkle dry ingredients onto the surface of each steak until the steak is completely covered. Rub dry ingredients into the steak by hand. Lightly pour cooking oil onto steak and rub into steak with hands. Flip steaks over and repeat the same process on the other side. Place steaks in an airtight container and refrigerate. Let steaks marinate in rub no more than 4 hours. To grill, heat charcoal grill to approximately 300 degrees F. Grill steak 7 to 8 minutes on each side. When grilled to preferred doneness, place steaks in a pan and cover with foil to allow the juices to distribute.

CAJUN T-BONE STEAK

Steps:

• Combine the garlic powder, paprika, salt, black pepper and cayenne in a small bowl. Place the steak on a rack set over a baking sheet. Sprinkle the spice mixture evenly on both sides of the steak (use all of the spice mixture). Let the steak sit on the rack at room temperature for 30 minutes to 1 hour.
• Preheat a grill to medium-high. Lightly brush with the oil.
• Place the steak on the grill, then cook until dark marks form on the underside and the steak releases easily from the grill, about 6 minutes. Flip the steak and continue cooking until a thermometer inserted in the center (avoiding bone) registers 125 degrees F for medium-rare, 5 to 7 more minutes. Remove to a cutting board and let the steak rest for 10 minutes before slicing and serving.

CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | KOBE ROUX

Steps:

• FOR THE KOBE ROUX CREAM SAUCE.
• 1/4 cup mayonnaise.
• 1 tablespoon Lime Juice.
• 1 tablespoon brown sugar.
• 1 tablespoon Sriracha, or more, to taste*.
• 1 tsp cajun seasoning.
• DIRECTIONS:.
• 1. To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
• 2. In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, crushed red pepper, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
• 3. Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
• 4. Heat a grill pan or charcoal grill over medium high heat. Add skewers in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
• 5. Serve immediately with Sriracha cream sauce, garnished with chives, if desired.

CAJUN BAKED ROUX

Steps:

• Thoroughly mix together the flour and the oil in a heavy Dutch oven.
• Preheat your oven to 400 degrees F and place the Dutch oven on the center shelf of the preheated oven.
• Bake for 1 1/2 to 2 hours, or a bit longer if you will have a very dark roux, stirring the mixture about every 15 minutes.
• When it is cool, store in jars in the refrigerator for future use.

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.

STEAK HOUSE RUB

Steps:

• Crush the pepper and mustard in a spice mill or mortar and pestle. Add the remaining ingredients and mix thoroughly.