DRY RUB RECIPES FOR STEAKS RECIPES
DRY RUB FOR STEAKS RECIPE - FOOD.COM
Nice rub for steaks and quick too. This is the only rub I like. A little sweet and hot at the same time. Yummy. Cooking time is for the steak to marinate in the rub.
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and rub onto steak. Refrigerate for 30 minutes. Heat grill to a medium heat. Grill on both sides 4-6 minutes depending on how well done you like your steak. Enjoy with your favorite steak sauce.
Nutrition Facts : Calories 17.7, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 14.5, CarbohydrateContent 3.9, FiberContent 0.9, SugarContent 2.5, ProteinContent 0.4
DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE RECIPE - FOOD.…
The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. The recipe calls for Kosher salt - if you only have regular table salt, reduce the amount of salt to 1 1/2 - 2 tablespoons total. You need to refrigerate the seasoned steaks for several hours, a day, or longer. I personally don't recommend the 3 day chill period (shown in the published recipe) as the salt pulls moisture out of the meat and you may dry smaller steaks out completely. Chill time and grill preparation are not included in the prep time.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
- Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
- Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
- Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
- Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.
Nutrition Facts : Calories 888.6, FatContent 69.1, SaturatedFatContent 28.1, CholesterolContent 212.4, SodiumContent 5410.6, CarbohydrateContent 8.1, FiberContent 0.5, SugarContent 6.9, ProteinContent 55
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- <p><span id="docs-internal-guid-05fdb8dc-7fff-a68c-8a01-55c6f47344f7">Store in an airtight container and store in a cool dark place. It is great as a hostess or holiday gift. Enjoy!</span></p>
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