September 29th, 2007

3 Little Peppers Steak Rub

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.

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September 29th, 2007

Toasted Cocoa and Chile Rub

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.

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September 29th, 2007

Bombay-Style Dry Rub

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.

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September 29th, 2007

Shelley’s Dry Rub

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.

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September 29th, 2007

Jack’s Green Chile Steak

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.

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September 29th, 2007

Bub’s Rub for Beef Tenderloin Roast

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.

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September 29th, 2007

Triple Pepper & Rosemary Tenderloin Rub

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.

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September 29th, 2007

Southwestern Chipotle Steak Rub (Spicy)

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.

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September 29th, 2007

Roarin’ Rub

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).

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September 29th, 2007

EJ’s Steak Rub

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.

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September 29th, 2007

Spicy Rubbed Ribeyes with Blue Cheese Topping

From Sonia of Louisiana
Spicy Rubbed Ribeyes with
Blue Cheese Topping
Makes enough for 4-6 Ribeye Steaks

1 T. Cayenne Pepper
2 T. Brown Sugar
2 T. Seasoned Salt
1 T. Coarsely Ground Black Pepper
1 T. Cumin Powder
2 T. Parsley Flakes
1 T. Dry Mustard
1 tsp. Onion Powder
2 tsp. Garlic Powder
1 tsp. Salt

Topping for Steak:
1 Stick soft Butter
2 Cloves of Garlic Smashed
1/2 C. Maytag Blue Cheese

Mix all spices together. Dredge both sides
of steak in rub; refrigerate 2 hours.  Meanwhile,
combine ingredients for topping; refrigerate
until time to use.  Remove steaks from
refrigerator to bring to room temperature before
grilling.  Grill to desired doneness.  Serve chilled
topping alongside steaks (top each with 1-2 T.
topping mix).

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September 27th, 2007

Grub Rub

From Carol in Colorado
Grub Rub
Makes enough for 12 to 16 (4 – 5 oz.) Steakburgers

3 T. Chili Powder
2 T. Brown Sugar
2 tsp. Garlic Powder
2 tsp. Dried Cilantro
1 tsp. Coriander
1 tsp. Cumin
1 tsp. Dry Mustard
2 tsp. Seasoned Salt
1 tsp. Black Pepper
1 tsp. Lemon Pepper

Mix all ingredients together thoroughly.  Apply
rub mix to both sides of steakburgers, then
grill to desired doneness.  Store any leftover
rub in refrigerator.

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September 27th, 2007

Rub It Up

From Janet in New Jersey
Rub It Up
Makes enough for 1 – 4 lb. London Broil

4 Beef Bouillon Cubes, dissolved in ¼ cup water
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1 T. Chili Powder or Red Pepper Flakes
1/2 tsp. Saffron

Heat bouillon in microwave for 30 seconds; mix
with remaining ingredients EXCEPT saffron.
Apply rub all over London Broil and cook to
desired doneness.  Sprinkle with saffron before serving

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September 27th, 2007

‘Bring the Outside In’ Steakburger Rub

From TerryAnn in New Jersey
‘Bring the Outside In’ Steakburger Rub
Makes enough for 12 to 16 (4 – 5 oz.) Steakburgers

1/4 C. Brown Sugar
1 T. Chili Powder
1 T. Garlic Powder
1 T. Coarsely Ground Black Pepper
1 T. Paprika
1 T. Onion Powder or Dehydrated Onion Flakes
2 T. Hickory Seasoned Salt

Mix all ingredients together.  Rub onto
steakburgers before grilling.  Grill to
desired doneness.

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September 27th, 2007

Gregg’s Special Steakburger Dry Rub

From Gregg of Kentucky
Gregg’s Special Steakburger Dry Rub
Makes enough for 12 to 16 (4 – 5 oz.) Steakburgers

2 T. Brown Sugar
2 T. Sugar
1 T. Salt
1 T. Pepper
1-1 1/2 tsp. Cayenne Pepper
1 T. Dried Thyme
1 -  1/2 tsp. Cumin
2 T. Granulated Garlic
1 T. Coriander
2 T. Chili Powder
1 T. Cajun-style Seasoning

Whisk the ingredients together until well
blended.  Rub mixture on both sides of steakburgers
before grilling.  Grill to desired doneness.

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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

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