BGDR’s Ultimate Steak Rub
This rub is hands-down the perfect seasoning combination for steak! Make up a large batch and keep it in a jar for future use. Simple and straightforward, you’ll find this seasoning rub works on anything from filet mignon to ribeye to sirloin steaks. This recipe makes enough rub for three to four steaks. Photo by KateNovikova/Depositphotos
- 1 tablespoon kosher salt
- 2 teaspoons black pepper aim for a medium grind
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 teaspoon sweet paprika
- 1/4 teaspoon granulated garlic
- If you don’t have a pepper grinder, substitute with 1 1/2 teaspoons fine ground black pepper.
- Combine all rub ingredients in a small bowl. Transfer to an airtight container and use when needed—double or triple recipe for future cooking.
- Apply rub onto both sides of steak and around the edges—cook as directed.
Things to think about with this recipe: Paprika: In case you were wondering, there are, in fact, different types of paprika. First, there is sweet paprika, which is essentially a garnish paprika. It adds color but isn't overpowering, has a slightly sweet flavor that works well on anything from cooked meats to sauces, and appetizers like cheese dips or deviled eggs. Sweet paprika is my favorite variety to use in rubs. Second, we have hot paprika, or what is known as Hungarian paprika. This type of paprika adds a punch to whatever you're cooking. It's well suited for heartier stews, and deep richly flavored meats. Hot paprika is more akin to powdered cayenne than to sweet paprika. Finally, we have smoked paprika or Spanish pimenton. These peppers are wood smoked, dried, powdered and ready for use. This type of paprika is quite strong. I usually recommend mixing it with sweet paprika to even out the flavor. However, some folks love the rich, deep, earthy flavor of smoked paprika. Herbs: Of course, you can use herbs in a steak rub, but before you add anything, think about the flavor profile you'd like to build. If you're looking for something with a Tuscan feel, use a little dried basil or oregano. If you feel that more floral or pine flavors are suited to your palate, use a little rosemary, sage, or a spice blend like Herbs de Provence. Dried marjoram and savory are also great additions.
Calories: 6kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2326mgPotassium: 32mgFiber: 1gSugar: 1gVitamin A: 252IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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