Steakhouserub Recipes

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.

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.

THE BEST DRY RUB FOR STEAK

Steps:

• Mix: Place all the spices in a small glass jar and shake gently to combine.
• Store: Store for up to 1 year.

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.

STEAKHOUSE BURGERS

Steps:

• Heat 2 inches of oil over medium-high heat in a medium heavy-bottomed saucepan to 365 degrees F.
• While the oil is heating, add the bacon to a large skillet over medium-high heat and cook until crispy and brown on both sides, about 10 minutes. Remove to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl and set aside to cool.
• Place the onions in the buttermilk. Add the flour to a bowl or shallow baking dish. Scoop out a few onions at a time and dredge in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes, then remove to a baking sheet with a wire rack and sprinkle with House Seasoning while still hot. Repeat with the remaining onions and set aside.
• Using your hands, mix the ground beef along with the cooled, reserved bacon fat and the garlic powder. Form the mixture into 4 loosely packed equal-sized patties with a slight dimple in the center to prevent them from doming. Place onto a baking sheet or large plate and sprinkle both sides of each patty generously with salt and pepper. Heat the skillet that was used to cook the bacon over medium heat. Add the burger patties, dimple side up, and cook on the first side, 5 to 6 minutes. Flip the patties and cook until the internal temperature of the burger is 135 to 140 degrees F for medium (the internal temperature will continue to rise when you remove the burger from heat to reach the ideal temperature of 145 degrees F), about 5 minutes more. Remove the patties from the skillet.
• Add the brioche buns to the same skillet and toast until lightly browned.
• To build the burgers, add one patty on top of a toasted brioche bun half. Drizzle over a couple tablespoons of the Blue Cheese Dressing. Top with a few fried onions, a slice of iceberg lettuce, another drizzle of Blue Cheese Dressing and two slices bacon. Top with the second half of the bun and place a cherry tomato on top, using a steak knife as a skewer to hold the burger together. Serve immediately.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
• Whisk together the buttermilk, sour cream, minced chives, garlic salt and black pepper in a small bowl until well combined. Stir in the blue cheese crumbles. Refrigerate until ready to use.

STEAKHOUSE BURGER

Steps:

• Heat a large cast-iron skillet over medium-high heat for 20 minutes.
• For the steakhouse spice mix: Mix together the peppercorns, garlic, onion, parsley, dry mustard and red pepper flakes in a small bowl.
• For the burgers: Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle them generously with salt and a few grinds of pepper.
• Spread the steakhouse spice mix evenly on a plate. Coat both sides of the patties with the mixture.
• Place the patties in the hot skillet; do not press down with a spatula. Cook until the patties are seared and browned on one side, about 3 1/2 minutes, then flip and top each patty with one-quarter of the butter. Cook on the second side until browned and the burgers are medium-rare, about 3 1/2 minutes more.
• Assemble the burgers using your favorite buns, toppings and condiments.
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TEXAS SIGNATURE STEAK RUB

Steps:

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