Best Grilled Steak Rub Recipes

GRILLED STEAK RUB

Steps:

• Rub steak with very light coat of olive oil. Mix all dry rub ingredients and cover the steak on all sides. Put three to four drops of Worcestershire sauce per side and push the spices into the meat. Let stand at room temperature for half an hour before grilling. Grill on a very hot grill, 3-4 minutes per side for medium rare on a one inch thick steak.

GRILLED HAM STEAK WITH SOUTHWESTERN RUB

Steps:

• To make the rub: In a small bowl, combine all rub ingredients.
• Brush melted butter on both sides of steaks; sprinkle rub to taste on both sides of the steaks. Save any leftover spice rub in an airtight container for future use.
• Grill ham over Direct Medium heat for 4-6 minutes, turning once halfway through grilling time.
• Slice each cut into four quarters and serve immediately.

GRILLED STEAK WITH NEW MEXICAN CHILE RUB RECIPE - (4.6/5)

Steps:

• Spraying the rubbed steaks with oil helps the spices bloom, preventing a raw flavor. 1. For the Steak: Combine tomato paste, fish sauce, salt, onion powder, and garlic powder in bowl. Pat steaks dry with paper towels. With sharp knife, cut 1/16-inch-deep slits on both sides of steaks, spaced ½ inch apart, in crosshatch pattern. Rub salt mixture evenly on both sides of steaks. Place steaks on wire rack set in rimmed baking sheet; let stand at room temperature for at least 1 hour. After 30 minutes, prepare grill. 2. For the Spice Rub: Toast chiles, cumin, coriander, pepper flakes, and peppercorns in 10-inch skillet over medium-low heat, stirring frequently, until just beginning to smoke, 3 to 4 minutes. Transfer to plate to cool, about 5 minutes. Grind spices in spice grinder or in mortar with pestle until coarsely ground. Transfer spices to bowl and stir in sugar, paprika, and cloves. 3a. For a Charcoal Grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 3b. For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium. 4. Clean and oil cooking grate. Sprinkle half of spice rub evenly over 1 side of steaks and press to adhere until spice rub is fully moistened. Lightly spray rubbed side of steak with vegetable oil spray, about 3 seconds. Flip steaks and repeat process of sprinkling with spice rub and coating with vegetable oil spray on second side. 5. Place steaks over hotter part of grill and cook until browned and charred on both sides and center registers 125 degrees for medium-rare or 130 degrees for medium, 3 to 4 minutes per side. If steaks have not reached desired temperature, move to cooler side of grill and continue to cook. Transfer steaks to clean wire rack set in rimmed baking sheet, tent loosely with aluminum foil, and let rest for 10 minutes. Slice meat thin against grain and serve.

BEST RUB FOR GRILLED STEAK

Steps:

• Grind the coffee really fine if you have a grinder.
• Mix ingredients together and rub generously on the steaks.
• Grill the steaks the way you like them.
• This mix makes enough for about four Rib-Eyes.

GRILLED STEAK WITH NEW MEXICAN CHILE RUB

Steps:

• For the Steak: Combine tomato paste, fish sauce, salt, onion powder, and garlic powder in bowl. Pat steaks dry with paper towels. With sharp knife, cut 1/16-inch-deep slits on both sides of steaks, spaced ½ inch apart, in crosshatch pattern. Rub salt mixture evenly on both sides of steaks. Place steaks on wire rack set in rimmed baking sheet; let stand at room temperature for at least 1 hour. After 30 minutes, prepare grill.
• For the Spice Rub: Toast chiles, cumin, coriander, pepper flakes, and peppercorns in 10-inch skillet over medium-low heat, stirring frequently, until just beginning to smoke, 3 to 4 minutes. Transfer to plate to cool, about 5 minutes. Grind spices in spice grinder or in mortar with pestle until coarsely ground. Transfer spices to bowl and stir in sugar, paprika, and cloves.
• a. For a Charcoal Grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
• b. For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.
• Clean and oil cooking grate. Sprinkle half of spice rub evenly over 1 side of steaks and press to adhere until spice rub is fully moistened. Lightly spray rubbed side of steak with vegetable oil spray, about 3 seconds. Flip steaks and repeat process of sprinkling with spice rub and coating with vegetable oil spray on second side.
• Place steaks over hotter part of grill and cook until browned and charred on both sides and center registers 125 degrees for medium-rare or 130 degrees for medium, 3 to 4 minutes per side. If steaks have not reached desired temperature, move to cooler side of grill and continue to cook. Transfer steaks to clean wire rack set in rimmed baking sheet, tent loosely with aluminum foil, and let rest for 10 minutes. Slice meat thin against grain and serve.

BEEF, STEAK, GRILLED, CHILE RUB

Steps:

• To prepare the steaks, pat the chile powder evenly over all sides and place them in a shallow glass dish. Drizzle the olive oil over all. Cover and marinate in the refrigerator for at least 6 hours or up to 36 hours. To prepare the mayonnaise, put all the ingredients, except the olive oil, in a food processor or blender fitted with the the metal blade. Process thoroughly to a mash consisitency. With the motor running, slowly add the olive oil in a thin, steady stream, continuing to process until the mixture thickens and emulsifies. Cover and refrigerate until serving time. To prepare the potatoes first trim and roast the whole garlic cloves (leave the skin on but cut off the tips, place the whole head, cut side up, in a small baking pan. Fill the pan with enough water to go 1/2 way up the sides of the bulbs. Drizzle exposed cloves with olive oil. Cover with foil and bake @ 375degrees for 1 hour.) Place the unpeeled potatoes in a saucepan, add water to cover and bring to a boil. Boil 25-35 minutes; test for doneness by piercing with a fork. Drain the potatoes and let cool until they can be handled. Then grate into a large mixing bowl, skin and all, using the largest holes on a hand-held standing grater. Squeeze the whole roasted garlic cloves from their skins into the grated potato. Add the cheese, egg and chives and mix well. Season to taste with the salt and pepper. Form the mixture into 6 cakes, each about 1-1/2 inches thick (or, as I prefer, 12 cakes, 3/4 inch thick.) Cover and refrigerate at least 30 minutes or for up to 24 hours before frying. Prepare a fire in a charcoal grill. Arrange the steaks on a grill rack over med-hot coals and grill, turning once, until cooked to desired doneness While the steaks are grilling, heat a griddle or large cast iron skillet until med-hot. Lightly brush the surface with butter and add the cakes. Fry, turning once, until nicely browned and heated through, 4-6 minutes on a side.