Best 5 Steak Dry Rub Recipes
**Discover a World of Flavor with Alice's Steak Dry Rub Recipes**
Elevate your steak-cooking game with Alice's collection of tantalizing dry rub recipes. From classic blends to unique flavor combinations, these rubs will transform your steaks into culinary masterpieces. Explore the bold and smoky flavors of the Classic Steak Dry Rub, perfect for purists who appreciate the traditional taste of grilled steak. If you crave a bit of heat, the Spicy Steak Dry Rub will ignite your taste buds with its cayenne pepper and chili powder. For a zesty twist, try the Lemon Herb Steak Dry Rub, where citrusy lemon and fragrant herbs create a refreshing and aromatic crust. But if you're looking for something truly extraordinary, venture into the world of the Asian Steak Dry Rub, a harmonious blend of soy sauce, garlic, and ginger that will transport your taste buds to the Far East. No matter your preference, Alice's Steak Dry Rub recipes guarantee an unforgettable steak-eating experience.
STEAK DRY RUB
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
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
CHEF JOHN'S ALL-PURPOSE STEAK RUB AND BARBECUE DRY RUB
You should never waste your money by buying dry rubs and steak rubs at the store. Your store-bought versions are nothing more than half salt, half dried spices and herbs--which you can simply mix up at home for a fraction of the cost.
Provided by Chef John
Time 5m
Yield 16
Number Of Ingredients 8
Steps:
- For an all-purpose barbecue rub, mix salt, garlic powder, pepper, paprika, cumin, rosemary, thyme, and brown sugar together in a bowl until well combined.
- For an all-purpose steak rub, mix all ingredients except the brown sugar.
- Store in an airtight container until needed.
Nutrition Facts : Calories 17 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1425 mg, Sugar 3.5 g
FLAT-IRON STEAK WITH DRY RUB
Can use with any steak. From Silvia Lehrer's Cooking column in Dan's Papers, June 29, 2007. The meat is an innovative cut to the shoulder top blade steak which resulted in the nickname "flat-iron" with the rectangular shape at one end and the arrow-like at the other end.
Provided by Oolala
Categories Steak
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients and stir to mix.
- Rub the mixtue into the steaks to season and drizzle with olive oil.
- Heat a large iron skillet over medium heat for several minutes until hot.
- Put in the steaks and cook 3-4 minutes on one side, turn and cook 2-3 minutes longer for medium rare.
- Let meat rest for 5 minutes then serve.
Nutrition Facts : Calories 435.1, Fat 33, SaturatedFat 9, Cholesterol 110.6, Sodium 709.2, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 32.2
FLANK STEAK WITH DRY RUB
Steps:
- Grind the dried herbs and mix together all the herbs and spices. This makes enough to use 3 or 4 times so store in a spice jar. Lay the flank steak on a large plate and sprinkle each side with the dry rub. After sprinkling, rub the dry rub into the meat. Put the flank steak in a large zipper plastic bag and refridgerate if making more than 30 min. ahead of time. Allow the steak to sit out 30 minutes before grilling to come to room temperature. Grill for 4 min. each side on high and 3-4 min. each side on medium, depending on how rare you like it. Slice across the grain on the diagonal.
MIKE'S DRY RUB FOR STEAK
Number Of Ingredients 10
Steps:
- Mix all into a sealable container. Store at room temperature.
Tips:
- Choose the right steak: Look for a steak with good marbling, as this will help to keep it juicy and flavorful. Ribeyes, strip steaks, and tenderloins are all good choices.
- Use a dry rub: A dry rub is a mixture of spices and herbs that is rubbed onto the steak before cooking. This helps to create a flavorful crust and lock in the juices.
- Let the steak rest: After cooking, let the steak rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Use a meat thermometer: A meat thermometer is the best way to ensure that your steak is cooked to the desired doneness. Insert the thermometer into the thickest part of the steak and cook until it reaches the desired internal temperature.
Conclusion:
With these tips in mind, you're sure to cook a delicious and juicy steak every time. Experiment with different dry rubs and cooking methods to find your favorite way to enjoy this classic dish.
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