Beef Spice Rub Food

SPICE RUB FOR BEEF

Steps:

• Combine all of the ingredients above, excepting the roast. Mix well.
• Take the room temperature roast-best for cooking- place it in your roaster of choice and cover with the spice rub completely.
• Pre-heat the oven to 325 degrees.
• Cook the roast until the center reaches a temperature of 135 degrees internally, then pull it out, tent it with foil and let it rest for 10-15 minutes. That will give you a medium rare roast, which most people prefer.

BEEF SPICE RUB

Steps:

• Toast cumin in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind with remaining ingredients in grinder.

RIB DRY RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

BOBBY'S SPICE RUB FOR BEEF AND PORK

Steps:

• In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.

BEEF TENDERLOIN STEAKS WITH CREOLE SPICE RUB

Steps:

• Combine rub ingredients. Rub evenly over steaks.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each or until desired degree of doneness. Remove from heat and let stand 5 minutes.

BEEF SUYA

Steps:

• Place peanuts in a food processor; process until finely chopped. Add paprika, onion powder, ginger, pepper flakes and garlic powder; pulse until combined., Place beef in a large bowl or shallow dish. Drizzle with oil; sprinkle with salt. Toss to coat. Add peanut mixture; turn to coat. Refrigerate, covered, for 2 hours. Drain beef, discarding marinade., Thread beef onto metal or soaked wooden skewers. Grill, covered, over medium-high heat until beef reaches desired doneness, 10-15 minutes, turning occasionally. Serve with onion, tomato and cilantro.

FILLET OF BEEF WITH ASIAN SPICE RUB

Steps:

• Preheat oven to 425°F.
• Toast peppercorns and anise seeds in a dry large heavy skillet over moderate heat, stirring, until fragrant, about 1 minute. Finely grind toasted mixture in an electric coffee/spice grinder or with a mortar and pestle. Sift mixture through a coarse sieve into a bowl and stir in salt, five-spice powder, and ginger.
• Halve beef crosswise and sprinkle rub all over both pieces, pressing to adhere.
• Heat 2 tablespoons oil in skillet over moderately high heat until just smoking, then brown 1 piece of beef on all sides, about 1 minute. Transfer to a large roasting pan. Wipe skillet clean with paper towels and brown remaining beef in same manner. Arrange beef pieces 2 inches apart in roasting pan.
• Roast in middle of oven 25 to 35 minutes, or until a thermometer inserted diagonally 2 inches into centers of pieces registers 120°F. Let beef stand in pan on a rack 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare). Discard string and slice beef.
• Serve at room temperature.

JIM GOODE'S BBQ BEEF RUB

Steps:

• In a small bowl, mix together the brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Store in an airtight jar at room temperature until ready to use.

FILLET OF BEEF WITH ASIAN SPICE RUB AND CREAMY SESAME DRESSING

Steps:

• Preheat oven to 425 degrees F.
• To make the dressing: Put mayonnaise, sour cream, ginger, garlic, sesame oil and rice vinegar in a blender or food processor mix until combined.
• Scrape down the sides of the blender or work bowl with a rubber spatula, mix for another 15 seconds.
• Transfer to a bowl, add the cilantro and mix well with whisk.
• Set aside.
• Make the spice rub: Toast peppercorns and anise seeds in a dry large heavy skillet over moderate heat, stirring until fragrant, about 1 minute.
• Finely grind toasted mixture in an electric coffee/spice grinder or with a mortar and pestle (I use my mini food processor).
• Sift mixture through a small strainer into a bowl and stir in salt, five-spice powder, and ginger.
• Halve beef crosswise and sprinkle rub all over both pieces, pressing so it will coat.
• Heat 2 tablespoons oil in a large skillet that can be put in oven over moderately high heat until just smoking, then brown 1 piece of beef on all sides, about 1 minute.
• Transfer to a large plate.
• Wipe skillet clean with paper towels and brown remaining beef in same manner.
• Arrange beef pieces, 2 inches apart, in the skillet.
• Roast in middle of oven 25 to 35 minutes.
• Let beef stand in pan on a rack for 25 minutes.
• Beef will continue to cook as it stands.
• Throw away string and slice beef.
• Serve with dressing at room temperature.