Steak Rubs

Rubs are seasoning blends applied to the surface of steaks before cooking. Rubs add flavor to beef but do not tenderize.

Ingredients

Dry rubs consist of herbs, spices and other dry seasonings.  Paste-type rubs contain small amounts of wet ingredients, such as oil, crushed garlic or mustard.

Rubs can be applied just before cooking, or in advance and refrigerated for several hours.

Spicy Rub - dry rub

1-1/2  teaspoons dried thyme
3/4  teaspoon garlic powder
3/4  teaspoon onion powder
1/4  teaspoon ground red pepper

Combine all ingredients in small bowl; mix well.
Makes about 1 tablespoon.  (Enough for 1 to 1-1/2 pounds of beef.)

Peppery Dijon-Parsley Rub - paste rub

1/4  cup chopped fresh parsley
2  tablespoons Dijon-style mustard
1  tablespoon cracked mixed peppercorns (black, white, green and pink) or cracked black pepper
2  large cloves garlic, minced
1  teaspoon salt

Combine all ingredients in small bowl; mix well.
Makes about 1/4 cup.  (Enough for 1 to 1-1/2 pounds of beef.)

Rosemary-Pepper Rub 

1  teaspoon finely chopped fresh rosemary 
2  cloves garlic, minced 
1  teaspoon freshly grated lemon peel 
1  teaspoon olive oil
1/2  teaspoon coarse grind black pepper
1/2  teaspoon salt

Combine all ingredients in small bowl.
Makes about 2 tablespoons.

Easy Greek-Style Rub 

2  teaspoons garlic powder 
2  teaspoons dried oregano leaves
1/2  teaspoon pepper

Combine all ingredients in small bowl.
Makes about 2 tablespoons.

Moroccan Rub 

2  tablespoons chopped fresh cilantro 
2  tablespoons olive oil 
3  large cloves garlic, minced 
2  teaspoons ground cumin 
1  teaspoon paprika
1/4  teaspoon ground red pepper

Combine all ingredients in small bowl.
Makes about 3 tablespoons.