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).

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.

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

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.

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.

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.

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

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.

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.

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.