Steak Enthusiast

From Michael of California
Bombay-Style Dry Rub
Makes enough for 4 Porterhouse Steaks

8 T. Coriander Seeds
8 T. Cumin Seeds
8 tsp. Fennel Seeds
8 tsp. Cardamom Pods
1 – 2” Piece of Cinnamon Stick, Broken into Small Pieces
8 tsp. Whole Cloves
4 tsp. Black Peppercorns
4 T. Ground Ginger
4 tsp. Nutmeg, Grated
4 T. Ground Aleppo Peppers
8 T. Kosher Salt

Toast the coriander seeds, cumin seeds,
fennel seeds, cardamom pods, cinnamon
stick, cloves, and peppercorns in a medium,
heavy skillet over medium-low heat for
5 minutes.  Transfer the mixture to a spice
mill.  Add the ginger, nutmeg, aleppo peppers,
and salt to the spice mill.  Grind until well
combined (if necessary, do separate batches in
the spice mill).  Apply rub to both sides of steaks;
grill to desired doneness.

From Shelley of California
Shelley’s Dry Rub
Makes about 3 cups
(One-half of rub recipe will
be enough for 4 to 6 Top Sirloins)

1 1/4 C. White Sugar
1 1/4 C. Brown Sugar
1/2 C. Salt
1/8 C. Black Pepper
1/4 C. Garlic Powder
2 T. Dried Parsley
2 tsp. Cayenne Pepper

Combine all ingredients; store in
airtight container.  To use, coat both
sides of top sirloin steaks; refrigerate
for at least ½ hour, up to 4 hours.
Remove steaks from refrigerator,
bring to room temperature before
grilling.  Grill to desired doneness.
Store remainder of rub in cool, dry
place.

Jack’s Green Chile Steak
Enough for 5 lbs of Sirloin Steak

2 T. Minced Garlic
5 Fresh Green Chiles, sliced into slivers
Dash of Salt
Dash of Pepper
1 Cup of Jack Daniels Whiskey

Make small sliver cuts into steak on one side
(not completely through).  Put small amount
of garlic and green chiles into each slot.  Weave
tooth pick in middle of sliver to hold closed.  Dip
each steak into whiskey and drain excess off each
steak.  Sprinkle the slivered side of steak with salt
and pepper.  Grill steaks, slivered side up, over medium
heat 5 to 6 minutes.  Turn steaks over carefully and
grill 5 to 6 more minutes (if green chiles fall out it’s okay).
Let rest 5-10 minutes, then serve.