Steak Enthusiast

From Allison in Illinois
Peppercorn Steak–Blackening Rub
Makes about 1 Cup

8 T. Ground Peppercorn
4 T. Dried Thyme
4 T. Ground Dried Sage
8 T. Garlic Powder
4 T. Onion Powder
2 T. Ground Red Pepper
4 Cubes Beef Bouillon (Crushed)

Combine all ingredients in an
airtight container.  Coat both sides
of any type of steak with rub.  Grill
steak to desired doneness.  Leftover
rub can be stored in refrigerator.

From Victoria in Florida
Thai Firecracker Filets
Enough marinade for 4 Filets Mignon

2 T. each of the following:
Olive Oil
Thai Chili-Garlic Sauce

1 T. each of the following:
Fresh Lime Juice
Fresh Ginger
Fresh Garlic
Dried Basil
Tamari (Fermented Soy Sauce; may
 substitute plain Soy Sauce).

Mix all ingredients well; use to marinate
filets at room temperature for about
20 minutes before cooking.  Grill
or broil steaks to desired doneness.

Maple Sugar Spice Rub
Makes enough for 4 10 oz. Kansas City Strip Steaks

1/4 C. Granulated Maple Sugar
1 tsp. Chili Powder
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
1 tsp. Sweet Paprika
1/2 tsp. All Spice
1/4 tsp. Cayenne
1/4 tsp. Cumin
Olive Oil Spray

Combine the first nine ingredients (the maple sugar
and all the spices) in small bowl and stir to combine.
Pour the mixture into a flour sifter and sift back into
the bowl.  Allow steaks to stand at room temperature
for 20 minutes.  Lightly spray each side of the steaks
with olive oil.  Generously rub each of the steaks with
the Maple Sugar Spice Rub.  Using either a gas or
charcoal grill, cook the steaks over direct medium heat
for 8-10 minutes until the internal temperature reaches
145 degrees.  Turn steaks over once halfway through
the cooking time.  Steaks will be medium-rare.  Remove
steaks from the grill and allow to rest 3-5 minutes.