From Brad in Kentucky
Sarge’s Zone 6 Steak Rub
Makes enough for 4 steaks

3 T. Kosher Salt
4 tsp. Dark Brown Sugar
4 tsp. White Pepper
4 tsp. Garlic Powder
4 tsp. Onion Powder
2 tsp. Smoked Paprika

Whisk together ingredients listed until well blended.
Divide evenly into 4 portions and apply to each portion
to both sides of 4 steaks.  Broil or grill steaks to
desired doneness.

This week we’re featuring some recipes submitted from our Kansas City Steak Company customers!  Each of these rubs can be used on your favorite cut of steak.  A rub is generally made by combining dry ingredients:  spices, salts and herbs are the most common ones, although sometimes a rub will call for a liquid ingredient, such as lemon juice.

Rubs add flavor and a somewhat-crunchy crust to the steaks’ exterior; this is often the result of some type of sugar in the rub.  The sugar caramelizes (liquefies)  as it heats up then becomes brittle as it cools down — for that reason, its a good idea when grilling a rubbed steak to watch it carefully as it cooks to prevent a charred, gooey mess.   The longer a rub is allowed to penetrate the surface of the steak before cooking, the more pronounced the flavor will be.

Try these tasty rubs, and let us know what you think!

From Eric in Ohio
Jack’s Cajun Steak
Makes enough for 4 to 6 Steaks

2 T. Paprika
2 T. Garlic Powder
2 T. Onion Powder
2 T. Raw Sugar
1 T. Kosher Salt
1 T. Ground Dried Rosemary
1 T. Red Cayenne Pepper
1 T. Ground Dried Thyme
1 tsp. Black Pepper

Mix together all ingredients and blend well.
Apply rub to both sides of steak; can refrigerate
rubbed steaks overnight for more intense flavor.
Grill steaks to desired doneness.