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From Mary in Michigan
3 Little Peppers Steak Rub
Makes enough for 4 - 6 Steaks

4 tsp. Garlic Powder
4 tsp. Onion Powder
4 tsp. Cumin
4 tsp. Salt
4 tsp. Dry Mustard
4 tsp. Paprika
2 tsp. White Pepper
2 tsp. Cayenne Pepper
1 tsp. Black Pepper

Combine all ingredients, mixing well.
Apply rub all over steaks, working well
into surface.  Grill or broil steak
to desired doneness.

From Margo of Washington
Toasted Cocoa and Chile Rub
Makes enough for 4 Filets Mignon

2 T. Cocoa Powder
1 T. Chile Powder
2 T. Brown Sugar
2 tsp. Salt
1/4 tsp. Freshly Ground Pepper

Combine all ingredients and mix thoroughly. 
Coat both sides of each steak with rub.  
Refrigerate covered for 1 hour.  Remove
steaks from refrigerator and bring to
room temperature before cooking. Grill for a
total of about 15 minutes, turning steaks
halfway through cooking time.

From Michael of California
Bombay-Style Dry Rub
Makes enough for 4 Porterhouse Steaks

8 T. Coriander Seeds
8 T. Cumin Seeds
8 tsp. Fennel Seeds
8 tsp. Cardamom Pods
1 – 2” Piece of Cinnamon Stick, Broken into Small Pieces
8 tsp. Whole Cloves
4 tsp. Black Peppercorns
4 T. Ground Ginger
4 tsp. Nutmeg, Grated
4 T. Ground Aleppo Peppers
8 T. Kosher Salt

Toast the coriander seeds, cumin seeds,
fennel seeds, cardamom pods, cinnamon
stick, cloves, and peppercorns in a medium,
heavy skillet over medium-low heat for
5 minutes.  Transfer the mixture to a spice
mill.  Add the ginger, nutmeg, aleppo peppers,
and salt to the spice mill.  Grind until well
combined (if necessary, do separate batches in
the spice mill).  Apply rub to both sides of steaks;
grill to desired doneness.

From Shelley of California
Shelley’s Dry Rub
Makes about 3 cups
(One-half of rub recipe will
be enough for 4 to 6 Top Sirloins)

1 1/4 C. White Sugar
1 1/4 C. Brown Sugar
1/2 C. Salt
1/8 C. Black Pepper
1/4 C. Garlic Powder
2 T. Dried Parsley
2 tsp. Cayenne Pepper

Combine all ingredients; store in
airtight container.  To use, coat both
sides of top sirloin steaks; refrigerate
for at least ½ hour, up to 4 hours.
Remove steaks from refrigerator,
bring to room temperature before
grilling.  Grill to desired doneness.
Store remainder of rub in cool, dry
place.

Jack’s Green Chile Steak
Enough for 5 lbs of Sirloin Steak

2 T. Minced Garlic
5 Fresh Green Chiles, sliced into slivers
Dash of Salt
Dash of Pepper
1 Cup of Jack Daniels Whiskey

Make small sliver cuts into steak on one side
(not completely through).  Put small amount
of garlic and green chiles into each slot.  Weave
tooth pick in middle of sliver to hold closed.  Dip
each steak into whiskey and drain excess off each
steak.  Sprinkle the slivered side of steak with salt
and pepper.  Grill steaks, slivered side up, over medium
heat 5 to 6 minutes.  Turn steaks over carefully and
grill 5 to 6 more minutes (if green chiles fall out it’s okay).
Let rest 5-10 minutes, then serve.

Bub’s Rub
Enough for 1 - 4 lb.
Beef Tenderloin Roast

1 T. of each of the following:
Dried Rosemary
Ground Mustard
Dried Oregano
Cumin
Basil
Paprika
Garlic Powder
Onion Powder

1 tsp. of each of the following:
Ground Red Pepper
Black Pepper
Salt

With a mortar and pestle, combine
rosemary and salt.  Grind until
fine.  Combine all other ingredients
in another container, also adding the
salt and rosemary mix.  Mix well. 
Apply rub all over surface of roast; roast
the prepared tenderloin in a 450˚ oven
until meat thermometer registers
135˚ for rare, or 145˚ for medium doneness.
Let rest for 10 minutes before carving.

From Michelle of Idaho
Triple Pepper & Rosemary Tenderloin Rub
Makes enough for a 2 lb. Beef Tenderloin Roast

1/4 C. Fresh Rosemary Leaves, finely chopped
3 T. Garlic Powder
3 T. Onion Powder
1 T. Ground White Pepper
1 T. Ground Black Pepper
1 T. Sweet Hungarian Paprika
2 T. Kosher Salt

In a small bowl, mix all ingredients
until well combined. Spread evenly
over the roast.  Grill or oven cook to
desired doneness.

From Melanie of Colorado
Southwestern Chipotle Steak Rub (Spicy)
Makes enough for 4 Steaks

3 T. Ground Chipotle Pepper Seasoning
3 T. Chili Powder
1-1/2 T. Ground Cumin
3 T. Lime Zest*
3 T. Garlic Salt
3 T. Onion Powder
3 T. Kosher Salt

Mix all ingredients together.  Press rub into both sides of each steak
and wrap in plastic wrap.  Let rest 10 minutes, then grill or pan-fry
to desired doneness.
*For lime zest: wash and remove lime peel.  Grate peel with very fine grater.  One average-size lime yields about 1 T. zest.

From Nancy of Oklahoma
Roarin’ Rub
Makes enough for 2 - 8 oz. Ribeye Steaks

1 T. Sweet Paprika
2 - 1/2 tsp. Salt
1 tsp. Onion Powder
1 tsp. Garlic Powder
3/4 tsp. White Pepper
3/4 tsp. Coarse Ground Black Pepper
1/2 tsp. Ground Cayenne Pepper
1/2 tsp. Dried Thyme Leaves
1/2 tsp. Dried Oregano Leaves
1/2 tsp. Dried Chervil
1/2 tsp. Dried Coriander

Combine all ingredients, and mix well.
Sprinkle generous amount of mixture on
both sides of each steak and gently rub to
distribute evenly.  Cover steaks and refrigerate
2  hours.  Remove steaks from refrigerator and
bring to room temperature before grilling.
Grill steaks to desired doneness.  (Excess rub
can be stored in airtight container in refrigerator
for later use).

From Etheridge in Indiana
EJ’s Steak Rub
Makes enough for 4 to 6 (4 oz.) Ribeyes

4 T. Granulated Garlic
3 T. Paprika
4 T. Coarse Ground Black Pepper
2 T. Salt
1 T. White Pepper
3 T. Seasoned Salt
3 T. Cornstarch
1/4 C. Hickory Smoke Seasoning

Combine all ingredients well.  Sprinkle
1 tsp. per side on each ribeye.  Grill
to desired doneness.