The Best Dry Rub Steak Food

BEEF DRY RUB

Steps:

• Combine all the ingredients for the rub in a small bowl and stir to mix. Rub onto the beef on all sides.

DRY RUBBED FLANK STEAK

Steps:

• Preheat a grill pan over high heat for 3 to 4 minutes
• Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
• Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing.

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.

HOMEMADE DRY RUB FOR EVERYTHING

Steps:

• Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
• To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.

DRY-RUBBED RIB-EYE

Steps:

• Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
• Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak 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. Drizzle with extra-virgin olive oil and serve immediately.