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.


Subscribe in a reader
(or) Subscribe via Email

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.

Read More About Me »

Steak Widget