Prep: 2 mins. Cook: 0 mins. Total: 2 mins. Servings: 5 to 6 servings. Nutrition information is calculated using an ingredient database and should be considered an estimate.
Featured Video. Gather the ingredients. How to Use Simply scoop out the portion needed with a spoon and apply liberally to steaks. Tips Making a double or triple batch of this steak seasoning means that you'll always have enough on hand for future cookouts. Use an airtight glass jar with a lid to mix and store the seasoning. This leaves you with less cleanup and an easy storage solution. The steak seasoning will stay fresh for up to 1 year if stored properly in a cool, dry place. Variations There are myriad of ways you can alter this spice blend to your liking.
Here are a few suggestions: Add cayenne pepper to bump up the heat. Add Hungarian paprika for some smoky sweetness. Try chili powder for a Southwestern feel. Add dried cumin for an earthy flavor. Add oregano, parsley, thyme, or rosemary or some combination thereof for some herbal notes. I like to buy small glass jars that are easy to label and re-use. If you want a more bold seasoning blend, try my homemade steak rub with a kick of cayenne and red pepper flakes inspired by my dad or my Montreal Steak seasoning for a combination of flavors that works well for beef, chicken, pork, you name it!
Once your steaks are well seasoned, I recommend cooking your steaks using the Reverse Sear method. It yields perfect results every time. Your email address will not be published. Join my members-only group, The Grill Squad, for full access to my master classes, podcasts, and so much more! Prep Time : 5 mins. So, with larger cuts of meat, start in a cooler zone of your grill, then transfer to the hotter zone to finish.
This will caramelize the outside crust without overcooking the interior. For a leaner, thinner cut of meat, do the opposite: hotter to cooler. These cuts cook more quickly, so you have less time to develop the crust. Only flip the steak once or the meat will dry out: False! Don't fear the flip.
Flipping the meat will not affect whether or not your steak is dry. Again, it's all about the technique: Cooking your steak properly to the desired temperature will result in a juicy steak. Flipping and rotating the steak will allow you to control which part of the steak is getting the most heat. If one side of the steak is cooking faster than the other, flip! Use the " finger test " to judge if a steak is done: This is partially false.
Hear me out: This can be a good way to get a feel for the doneness of the steak, but given that everyone has different hands, it's not as universally accurate as a thermometer. Diamond Crystal Kosher Salt is the best, in my opinion, because of the size of the salt granules. It also says kosher salt NOT table salt. I think the problem some of the people thought that the 3 tablespoons of salt were actually being put on those poor innocent steaks.
Yes folks, 3 tablespoons of salt will kill you if it is being put on one or two or four steaks. It is meant for many, many times of use. So if you want to eliminate some of the salt, so do it. This rub is meant to be used many times, not won time. Good blend of spices compliment the steak.. I added 1 tbsp of Cayenne Pepper and 2 tbsp of Hot Chili Powder I will be making this again but will be trying it on pork chops or pork steaks.
Maybe even some country style pork ribs. At any rate, the next meat I use this on will be Pork. I have to confess I didn't really measure ingredients on this one, but just used the list of ingredients and sort of tossed it all together. It was super. Zesty and delicious. I look forward to making this again soon. All Reviews for Steak Dry Rub. Your daily values may be higher or lower depending on your calorie needs.
Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe?
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