Steak House Rub Food

THE BEST DRY RUB STEAK RECIPE

Steps:

• In a bowl, you will want to put your salt, brown sugar, corn starch, garlic salt, garlic powder, onion powder, smoked paprika, chili powder, and pepper.
• Stir the steak rub around and then add the seasoning to all sides of your steaks. You will want to apply it liberally.
• Then place seasoned steaks in aluminum foil and cover and place in the fridge for up to 4 hours.
• To cook steaks you will turn your pellet grill on and heat to 500 degrees.
• Then place your steaks on the hot grill and cook 4-8 minutes per side depending on the doneness of your steak.
• The cook time will vary depending on the thickness of your steaks. So use your best judgment.
• This copycat Longhorn Steak rub is so easy, and a very savory rub to use on all your cuts of steak.

STEAK DRY RUB

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.

STEAK RUB

Steps:

• In a bowl, combine all ingredients and stir until well blended.
• Store mixture in an air-tight container.
• To use: Rub the seasoning blend on a steak and grill, or use it to season beans, rices, grains or vegetables.

RIB-EYE STEAK RUB

Steps:

• Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side

" OUTBACK " STEAK RUB

Steps:

• Mix, sprinkle lightly on your favorite cut of beef, then cook as desired!

BOBBY'S WORLD FAMOUS STEAK RUB FROM MESA, BAR AMERICAIN AND BF STEAK

Steps:

• Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.

STEAK HOUSE RUB

Steps:

• Crush the pepper and mustard in a spice mill or mortar and pestle. Add the remaining ingredients and mix thoroughly.

TEXAS SIGNATURE STEAK RUB

Steps:

• thoroghly mix all ingredients.
• Rub on steaks.
• Cover and refrigerate steaks overnight.

GRILLED STEAK RUB

Steps:

• Rub steak with very light coat of olive oil. Mix all dry rub ingredients and cover the steak on all sides. Put three to four drops of Worcestershire sauce per side and push the spices into the meat. Let stand at room temperature for half an hour before grilling. Grill on a very hot grill, 3-4 minutes per side for medium rare on a one inch thick steak.

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE

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.