Smoky and Spicy Steak Rub Recipe

Smoky and Spicy Steak Rub Recipe
Paprika
Istock/lvenks
Paprika

A good steak should be able to stand on its own. No frills, minimal fussing, and just enough heat to sear the outside and leave the inside beautifully pink and rare. But like a woman, sometimes a steak has to get a little dressed up and break out of the ordinary.

This steak rub has a tiny bit of heat from chile peppers, that is balanced by the earthiness of cumin and oregano.  Smoke hits your palate on the back end, from the addition of a good smoked paprika.

My favorite steak to rub is a thick, bone-in rib eye, but this rub will make every cut sing.

Ingredients

  • 1/2 cup kosher salt
  • 1/4 cup smoked paprika
  • 2 tablespoons granulated garlic
  • 1 tablespoon ground chipotle chile powder
  • 1 tablespoon ground ancho chile powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried Mexican oregano
  • 1 tablespoon dried thyme

Directions

In a small bowl mix all the spices and herbs together.  Liberally coat both sides of your steak of choice with the spice rub.  Grill, broil or pan fry your steak until done the way you like it.

Store your rub in an airtight container, such as a jar or even a Ziploc bag. 

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

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