Steak Enthusiast

From Rosy of Florida
Ozzie’s Orleans Opus Rub
Makes enough for 6 – (8 oz.) Sirloins

2 T. Salt
2 T. Finely Ground Black Pepper
2 T. White Pepper
2 T. Lemon Pepper
2 T. Garlic Powder
2 T. Onion Powder
1 tsp. Cayenne Powder
1 tsp. Chili Powder
1/2 tsp. Curry Powder
1/2 tsp. Powdered Horseradish or Wasabi
1/2 tsp. Cumin
1/2 tsp. Finely Ground Oregano

Mix all the ingredients in a plastic, airtight
container and let stand overnight.  When ready
to grill steaks, apply rub to both sides of each one.
Grill to desired doneness.

From Mary in Michigan
3 Little Peppers Steak Rub
Makes enough for 4 – 6 Steaks

4 tsp. Garlic Powder
4 tsp. Onion Powder
4 tsp. Cumin
4 tsp. Salt
4 tsp. Dry Mustard
4 tsp. Paprika
2 tsp. White Pepper
2 tsp. Cayenne Pepper
1 tsp. Black Pepper

Combine all ingredients, mixing well.
Apply rub all over steaks, working well
into surface.  Grill or broil steak
to desired doneness.

From Margo of Washington
Toasted Cocoa and Chile Rub
Makes enough for 4 Filets Mignon

2 T. Cocoa Powder
1 T. Chile Powder
2 T. Brown Sugar
2 tsp. Salt
1/4 tsp. Freshly Ground Pepper

Combine all ingredients and mix thoroughly. 
Coat both sides of each steak with rub.  
Refrigerate covered for 1 hour.  Remove
steaks from refrigerator and bring to
room temperature before cooking. Grill for a
total of about 15 minutes, turning steaks
halfway through cooking time.