Smokey Steak Rub Recipes

DRY RUBBED HANGER STEAK WITH SMOKY AIOLI AND CHARRED PEPPERS

Dry Rubbed Hanger Steak with Smoky Aioli and Charred Peppers image

Provided by Geoffrey Zakarian

Time 2h40m

Yield 4 servings

Number Of Ingredients 29

Ingredients

Four 4- to 6-ounce hanger steaks, trimmed of fat and silver skin
2 1/2 teaspoons ground mustard powder
2 1/2 teaspoons smoked or sweet paprika
2 teaspoons kosher salt
1 1/2 teaspoons chili powder
1/2 teaspoon freshly ground black pepper
1 pound baby bell sweet peppers
4 ounces shishito peppers
2 tablespoons olive oil
2 teaspoons diced habanero chiles, seeds removed
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons honey
1 tablespoon minced pickled cherry peppers plus 4 pickled cherry peppers, drained and quartered
1 tablespoon chardonnay vinegar
Pinch crushed red pepper flakes
2 cloves garlic, grated
1 lemon, juiced
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1 teaspoon brine from pickled cherry peppers plus 1 tablespoon minced pickled cherry peppers
1/4 teaspoon smoked or sweet paprika
1 clove garlic, grated
Kosher salt
2 tablespoons chopped fresh basil
2 tablespoons minced fresh chives
1 tablespoon fresh thyme

Steps:

For the steak: Place the steaks on a parchment-lined sheet pan. In a small bowl, mix the mustard powder, paprika, salt, chili powder and pepper. Sprinkle the mixture all over the steaks. Let sit at room temperature for 2 hours.
Make the charred peppers: Heat a large braiser or cast-iron skillet over medium-high heat until searing hot. Meanwhile, in a large bowl, toss the baby bell sweet and shishito peppers with the olive oil, habaneros, chili powder, paprika, salt and pepper. Add the pepper mixture to the braiser and lower the heat to medium. Cook, stirring occasionally, until charred in spots and tender but still with some bite, 10 to 12 minutes.
Make the vinaigrette: While the peppers are cooking, in a large bowl, whisk together the olive oil, honey, pickled peppers, vinegar, red pepper flakes, garlic, lemon juice, salt and pepper to taste. Once the charred pepper mixture is cooked, add them to the vinaigrette along with the quartered pickled peppers. Toss to coat well and set aside.
Make the aioli: In a small bowl, mix the mayonnaise, pepper brine, cherry peppers, paprika, garlic and salt to taste. Place in the refrigerator until ready to serve.
Cook the steaks: Preheat a grill pan or grill over medium-high heat. Cook the steaks on the grill pan or grill, flipping only once, for 4 to 5 minutes per side for medium-rare or until an instant-read thermometer registers between 120 to 125 degrees F. Allow the meat to rest for 5 to 10 minutes.
Slice the meat against the grain to ensure tenderness. Sprinkle with the basil, chives and thyme. Serve with the charred peppers and smoky oli.

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

SMOKEY STEAK RUB

Smokey Steak Rub image

This is a wonderful, all-purpose rub that can be used on steaks, chicken, shrimp or fish. This makes up about 3/4 cup, and can be stored in an air-tight container so you always have some on hand. This particular mix can be made from spices that most people have on hand already!

Provided by Kozmic Blues

Categories Low Cholesterol

Time 5m

Yield 3/4 cup

Number Of Ingredients 10

Ingredients

1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons oregano
1 tablespoon cumin
1 teaspoon coriander
1/2 teaspoon cayenne or 1/2 teaspoon red chili powder (or to taste)
1 tablespoon cracked black pepper
1 tablespoon white pepper
1 tablespoon kosher salt

Steps:

Mix spices, salt and peppers.
Rub over steak, chicken or fish.
Extra spice rub can be stored in an air-tight jar.

Nutrition Facts : Calories 186.9, Fat 4.4, SaturatedFat 0.7, Sodium 9429.2, Carbohydrate 37.9, Fiber 11.4, Sugar 7.1, Protein 7.6

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