Steak Enthusiast

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