September 27th, 2007

Mayan Steak Rub

From Karissa in Washington
Mayan Steak Rub
Makes enough for 12 to 16 (4-5 oz.) Steakburgers

10 Garlic Cloves
1 tsp. Mixed Color Peppercorns
1/2 tsp. Cumin Seeds
1/2 Cinnamon Stick, Broken into Pieces
1/2 tsp. Coriander Seeds
4 Whole Cloves
1 Dried Chipotle Chili
2 tsp. Dried Oregano
1 tsp. Salt
1/2 C. Cilantro
1 1/2 tsp. Lime Juice

Place everything in a food processor and blend
till it forms a paste.  Place in the refridgerator in
a well sealed container.  Let sit overnight before
using so that flavors can combine.  Rub on steaks
and let sit for at least 1 hour before grilling. 
Leftover rub can be stored in refrigerator up
to one week.

September 26th, 2007

Chipotle Cowboy Steak Rub

From Michele in Connecticut:
Chipotle Cowboy Steak Rub
Makes enough rub for 4 steaks

2 T. Ground Coffee Beans
2 T. Ground Black Pepper
1 1/2 tsp. Kosher Salt
3/4 tsp. Chipotle Seasoning

Preheat broiler.  Place ground coffee
on a sheet of aluminum foil, and
place approx. 6 inches below heat.
Broil for approx 30-40 seconds,
shaking slightly every 10 seconds
or when you see smoke.  Mix roasted
coffee with remaining ingredients.
Apply rub to steaks and grill as desired

September 26th, 2007

Bombay Rub

From Tamika in Kentucky:
Bombay Rub
Makes enough rub for
4  T-Bone Steaks

1 T. Seasoned Salt
1 tsp. Black Pepper
2 tsp. Chili Powder
2 tsp. Garlic Powder
1 tsp. Nutmeg
1 tsp. Cinnamon
1 T. Brown Sugar
2 tsp. Paprika
4 1/2 tsp. Fresh Chopped Rosemary

In a small bowl, combine all ingredients.
Pierce meat with fork.  Rub generous
amount of Bombay into meat.  Refrigerate
overnight.  Cook as desired.

September 26th, 2007

JK’s Surprise Rub

From Jim in Indiana:
JK’s Surprise Rub
Makes about 1/4 Cup of Rub

2 tsp. Salt
1 tsp. Paprika
4 tsp. Onion Powder
5 tsp. Garlic Powder
2 tsp. Oregano
5 T. Coarse Ground Pepper
1 tsp. Lemon Zest
1 1/2 tsp. Chili Powder

Combine all ingredients, rub
onto steak before grilling or
broiling.  Cook steak to
desired doneness.

September 26th, 2007

Family Favorite Rub

From Patricia in California:
Family Favorite Rub (Slightly Spicy)
Makes enough rub for 4 to 6 steaks

1/4 C. Coarse/Kosher Salt
1/4 C. Dark Brown Sugar, packed
1/4 C. Paprika
3 T. Ground Pepper (from whole peppercorns)
1 T. Garlic Powder
1 T. Poppy Seeds
1 T. Dried Onion Flakes
1 tsp. Cayenne Pepper

Combine all ingredients in a jar or airtight plastic container with lid.
Stir well before using; coat both sides of your favorite steak and
grill or broil steaks to desired doneness. Leftover will keep well
for several weeks in refrigerator.

September 26th, 2007

Rub Me All Over

From Chris in Iowa
Rub Me All Over
Makes enough for 12 steaks

3 T. Sweet Paprika
1 T. Cayenne Pepper
1 T. Onion Powder
2 T. Garlic Powder
2 T. Sea Salt
2 T. Freshly Ground White Pepper
2 tsp. Dried Oregano
2 tsp. Dried Thyme
Combine all ingredients; store in an airtight container.  Rub generously on
your favorite steak 2 hours prior to grilling as desired.

September 19th, 2007

Latin Rub for Steak

Latin Rub for Steak
Makes enough for 4-12 ounce steaks

4 Steaks (10-12 ounces each; about 1″ thick)
1/2 c. Cumin Powder
1/2 c. Chili Powder
4 T. Ground Coriander
2 T. Cayenne Powder
4 T. Black Pepper
2 T. Cinnamon
2 T. Brown Sugar
1 T. Salt
1 T. Garlic Powder (not Garlic Salt)
1/4 c. Vegetable Oil
1 Lime, cut into quarters

Remove steaks from refrigerator to bring to room temperature.  Meanwhile, start your grill.  While the grill is heating up, mix well all the ingredients listed, except vegetable oil and lime, in a small bowl.  When the grill is ready, rub steaks on both sides with the vegetable oil, then dredge in the rub mix.  Place the prepared steaks on the grill; for medium rare doneness, grill about
4 minutes on each side.  Remove steaks to serving plate and garnish with lime wedge.

September 19th, 2007

Tangerine-Lime Mojo Meat Marinade

Michaela Rosenthal
Woodland Hills, CA

Tangerine-Lime Mojo Meat Marinade

1 teaspoon grated tangerine zest
3/4 cup fresh tangerine juice
1/2 teaspoon grated lime zest
1/2 cup fresh lime juice
2 garlic cloves, crushed
2 teaspoons whole grain mustard
1 teaspoon kosher (coarse) sea salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/2 cup virgin olive oil

Place all ingredients in a blender.  Process for 30 seconds to incorporate.  With the motor running, add oil in a thin stream.  Place in a glass jar with a lid for storage if not using right away.

September 16th, 2007

Smokey Mango-Mustard Barbecue Sauce

Patricia Nieh
Portola Valley, CA

Smokey Mango-Mustard Barbecue Sauce

1 tablespoon salted butter
1 slice bacon, minced
1 medium onion, diced
1 large jalapeno pepper, finely chopped (leave in seeds for hotter sauce)
2/3 cup gainy mustard
1 cup mango chutney
1/2 cup white wine vinegar
1/4 cup brewed coffee
Coarse salt to taste
Freshly ground black pepper to taste

Melt butter in medium size, heavy skillet over medium heat.  Add bacon and cook, stirring often, until fat starts to render (about 3 minutes). Add onion and jalapeno.  Cook until bacon is crisp and onion is soft and translucent (3-5 minutes).  Stir in mustard, chutney, vinegar and coffee.  Simmer, uncovered, until sauce is thick and rich (6-10 minutes).  Season with salt and pepper.  Serves 4-6.

September 15th, 2007

Root Beer-B-Q Rub

Root Beer-B-Q Rub
Makes enough for 6 Ribeyes

1 C. Brown Sugar
1/3 C. Kosher Salt
2 T. Chili Powder
2 T. Crushed Root Beer Barrels
1 tsp. Caynne Pepper
1 C. Root Beer Schnapps
2 T. Balsamic Vinegar
2 T. Worcestershire Sauce
1 T. Honey

In a small bowl, combine brown sugar, salt,
chili powder, barrels and cayenne pepper,
mix well.  Place three ribeyes on each of
two pieces of heavy-duty aluminum foil,
shiny side down, and generously coat with
rub on both sides.  Lightly seal foil packets
and place on a cookie sheet; chill for 1 hour.
Preheat oven to 250 degree F.  In a small
microwave safe bowl, combine schnapps,
vinegar, Worcestershire sauce and honey;
microwave on high for 1 minute.  Open
one end of each packet and pour 1/2 heated
liquid into each packet.  Tilt baking sheet
to allow liquid to distribute evenly.  Braise
steaks for 1 1/2 hours.  Drain braising liquid
into a small saucepan; bring liquid to a simmer
and reduce by half.  Open foil packets; brush
glaze over steaks.  Turn broiler on high; broil
until glaze caramelizes, 2-3 minutes.  Brush
other side of steaks; broil 2-3 minutes.

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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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