French Rub Recipes

HERBES DE PROVENCE STEAK RUB

Steps:

• Gather the ingredients.
• Combine all ingredients and store in an airtight container for up to six months in a cool, dry place.
• To use, pat the steak dry with a paper towel.
• Apply the rub generously to the steak, massaging it in over the entire surface.
• Allow the steak to sit at room temperature for at least 30 minutes before grilling or barbecuing. This will allow the moisture of the steak to keep the rub attached during cooking. If you simply dusted the steak with rub right before grilling, you will end up with a well-seasoned grill, not a well-seasoned steak.
• Enjoy! Alternatively, you can season your steak with the rub up to 24 hours in advance, wrapping it in plastic wrap and refrigerating the steak. Herbes de Provence mixtures usually contain marjoram, oregano, rosemary, savory, thyme, and often lavender as well. Various recipes include basil and sage. Usually, the oregano, marjoram, thyme, and savory are in a larger proportion than the other spices. A pinch of this and that from your spice rack can work to make a good substitute. A steak with herbes de Provence rub will pair very well with a baked potato , steamed or grilled vegetables, and a glass of red wine.

FRENCH DRY RUB

Steps:

• Place all ingredients in a large bowl and crush with your fingers, of if you wish for a powder place in a spice grinder.

FRENCH ROAST SPICE RUB

Steps:

• Mix the ingredients in a small bowl.

FRENCH FRY SEASONING

Steps:

• Whisk garlic salt, onion salt, salt, and paprika together in a bowl. Transfer to a sealable container for storage.

FRENCH HERB SEASONING

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.

FRENCH TARRAGON STEAK RUB

Steps:

• In a cup, stir together all ingredients.
• Rub full amount all over steaks before grilling.
• Makes about 1/3 cup.

JAMIE OLIVER'S RUSTIC FRENCH RUB FOR LAMB

Steps:

• In a small chopper combine the ingredients and chop.