Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks-try rubbing it on chicken, salmon, or even broccoli before grilling...
Author: Anna Stockwell
This rub works on just about any cut (in fact, it's served on filet mignon at Bobby Flay's Mesa Grill), and the pan-to-oven method is foolproof.
The deeply-flavorful spice mix rubbed onto this steak is packed with coriander, coffee, cocoa powder, and brown sugar.
Author: Dave Muller
This blend gives my French Onion Breakfast Strata its distinctive flavor profile. Chives are my herb of choice, but oregano or thyme is also nice.
Author: Heidi Swanson
Sometimes the best meat in the butcher's case isn't beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.
Author: Chris Morocco
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch...
Author: Anna Stockwell