Mikes Steak Rub Recipes

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STEAK DRY RUB



Steak Dry Rub image

This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.

Provided by richlids

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

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.

Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g

COFFEE GROUNDS RUB



Coffee Grounds Rub image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 steaks

Number Of Ingredients 5

2 tablespoons coffee grounds (from brewed coffee)
1 tablespoon black peppercorns
2 New York strip steaks
Kosher salt
1 tablespoon vegetable oil

Steps:

  • Make sure the coffee grounds are dried out. If they are still damp, spread them on a baking sheet and place in a 350-degree-F oven until just dry, 6 to 10 minutes. Remove from the oven and let cool.
  • Place the coffee grounds and peppercorns in a spice grinder and grind until the pepper is coarse. Pat the steaks dry with a paper towel and sprinkle liberally with salt. Sprinkle generously with the rub, making sure to coat the steaks well. Press the rub into the steaks.
  • Heat a cast-iron skillet over medium-high heat until hot and add the oil. Add the steaks and cook until a nice crust forms and the steaks are cooked to your liking, about 4 minutes per side for medium rare.

MIKE'S STEAK RUB



Mike's steak rub image

Categories     Beef     Grill/Barbecue

Number Of Ingredients 8

1 tablespoon Ancho chili powder
1/2 tablespoon Sazon tropical spice
1/2 teaspoon Dry mustard
1/2 teaspoon Garlic powder
1 teaspoon Dried oregano
1 dash Cheyenne pepper
1 dash Celery seed
1/2 teaspoon Brown sugar

Steps:

  • Combine all ingredients and rub into steak.
  • Refridgerate over night
  • Brush steaks with olive oil and grill

FAVORITE BLACKENED RUB



Favorite Blackened Rub image

I took a rub recipe on here and tweaked it for a while until it it came out how I liked. My goal was to make a rub that I could generously apply to chicken, salmon, or steak that had great flavor and that was not too salty or spicy. This is our standby now and our favorite way to use is is to pat it on both sides of a salmon filet and then cook the salmon on the grill.

Provided by beckas

Categories     < 15 Mins

Time 5m

Yield 12 serving(s)

Number Of Ingredients 10

1 teaspoon black pepper
1 tablespoon garlic salt
1 tablespoon seasoning salt
1 teaspoon cumin
1 tablespoon dried mustard
1 tablespoon chili powder
1 teaspoon oregano
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon mccormick bbq salt (optional, but it adds a unique flavor)

Steps:

  • Toss all ingredients in a bowl. Store left overs in a sealed container or a ziploc sandwich bag.
  • To use, generously pat the rub on both sides of salmon, chicken, or beef and cook or grill as desired.

Nutrition Facts : Calories 18.8, Fat 0.4, SaturatedFat 0.1, Sodium 206.7, Carbohydrate 3.9, Fiber 0.7, Sugar 2.4, Protein 0.5

SMOKEY STEAK RUB



Smokey Steak Rub image

This is a wonderful, all-purpose rub that can be used on steaks, chicken, shrimp or fish. This makes up about 3/4 cup, and can be stored in an air-tight container so you always have some on hand. This particular mix can be made from spices that most people have on hand already!

Provided by Kozmic Blues

Categories     Low Cholesterol

Time 5m

Yield 3/4 cup

Number Of Ingredients 10

1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons oregano
1 tablespoon cumin
1 teaspoon coriander
1/2 teaspoon cayenne or 1/2 teaspoon red chili powder (or to taste)
1 tablespoon cracked black pepper
1 tablespoon white pepper
1 tablespoon kosher salt

Steps:

  • Mix spices, salt and peppers.
  • Rub over steak, chicken or fish.
  • Extra spice rub can be stored in an air-tight jar.

Nutrition Facts : Calories 186.9, Fat 4.4, SaturatedFat 0.7, Sodium 9429.2, Carbohydrate 37.9, Fiber 11.4, Sugar 7.1, Protein 7.6

MIKE'S PEPPERED BEEF JERKY



Mike's Peppered Beef Jerky image

If you like the peppered beef jerky in the bag, you will absolutely love this.

Provided by Michael D.

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time P1DT10h25m

Yield 24

Number Of Ingredients 13

4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
¾ cup Worcestershire sauce
¾ cup soy sauce
1 ½ tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 teaspoon liquid smoke, or more to taste
¼ teaspoon cayenne pepper
¼ teaspoon coriander seeds
¾ cup water, or as needed
¼ teaspoon coriander seeds
¼ teaspoon ground black pepper to taste

Steps:

  • Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
  • Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
  • Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
  • Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
  • Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
  • If desired, sprinkle strips with more coriander seeds and black pepper.
  • Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 3.8 g, Cholesterol 68 mg, Fat 4 g, Fiber 0.2 g, Protein 27.9 g, SaturatedFat 1.3 g, Sodium 569.1 mg, Sugar 2 g

MIKE'S DRY RUB FOR STEAK



Mike's Dry Rub for Steak image

Number Of Ingredients 10

2 tablespoons kosher salt
1 teaspoon Saizon seasoning
2 tablespoon smoked paprika
2 tablespoon onion powder
2 tablespoon garlic powder
2 tablespoon dried oregano
2 tablespoon ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin
1 teaspoon celery seed

Steps:

  • Mix all into a sealable container. Store at room temperature.

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  • Herbes de Provence Steak Rub. This herbes de Provence steak rub is fantastic. If you don't have any on hand, simply use dried thyme, marjoram, rosemary, oregano, or sage, either alone or in some combination to your liking.
  • Cumin Steak Rub. If you watch a lot of cooking shows, you might think that cumin has become an overused spice. While it's certainly popular, there's a good reason: cumin adds a spicy flavor and a nice crusty surface to a steak with this cumin steak rub.
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  • Dry Chimichurri Steak Rub. Chimichurri is, of course, a sauce, but this dry chimichurri steak rub takes those flavors and puts them quickly and easily right onto your steak.
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