Our Steak Rub will be a spectacular addition to the cooking arsenal of the steak fanatic in your house. You can also use this as a steak seasoning and just sprinkle on to add a jolt of mouthwatering flavor to any steak lover’s favorite cut of meat – whether you are partial to a Porterhouse, New York Strip, Rib Eye or a T-Bone.
If this steak seasoning is for you here are a few tips and tricks to getting the best steak flavor possible.
First select the ideal steak: Good choices include rib eyes, T-bones and flatiron. Don’t disregard meatier, tougher cuts like flank steak, hanger steak, skirt steak and — with these you just need to remember to thinly slice across the grain before serving. If I only could choose one steak I would go with a Porterhouse. A Porterhouse is an excellent choice as it's as close to steak perfection (in my opinion) as you can get. It essentially consists of a New York Strip and a filet mignon linked by a slender T-shaped bone.
Pay attention to the Grade. Top rated steakhouses and restaurants only serve the best (and therefore most expensive) grades of beef. In this country these are known as USDA Prime. Prime grade beef accounts for only about 2% of all the beef production in the U.S. Naturally this limited supply makes demand for this high quality beef much harder for you to find, let alone buy at the local butcher or grocery store. If you can't find this, the next best thing is to look for Choice grade beef for your steaks. While it may not be the absolute best it is still very, very good.
For more steak perfection remember - clean, hot and oiled. A hot cooking surface (whether a grill or pan) needs to be cleaned and well oiled (with vegetable oil not olive oil as olive oil has a lower smoke point). On the grill a clean and well-oiled grate reduces or eliminates sticking and gives you the much desired grill marks.
More secrets to getting perfect grill marks is to arrange the steaks on the grill grate all running the same way slightly on the diagonal to the bars of the grate. After cooking for 2 to 3 minutes rotate the steaks 90 degrees so that they give you a crosshatch of grill marks.
One important step that most inexperienced steak lovers miss is you need to continue re-seasoning the steak as you go. The grill rods pull the seasoning off the steak as it cooks and you shouldn't think to just season it once and be done with it. I always recommend adding more seasoning when you're flipping the steak over (seasoning both sides).
To use as a rub I recommend 1 tablespoon of steak rub per pound of meat. Sprinkle on the steak and pat into the meat with your hand. Be sure to evenly coat both sides. Once this is done place in a large resealable plastic bag and place in the refrigerator for at least 2-4 hours before cooking. Remove from the fridge about 30 minutes prior to cooking.
The flavor profile of our Steak Rub is a slightly sweet flavor with a touch of heat.
Hand blended from salt, brown sugar, chili powder, garlic, cumin, black pepper, yellow mustard, paprika, thyme and red pepper flakes.