St. Pete Steak Rub

St. Petersburg, Florida, is home for me and that’s where I eat most of my steaks. Once you master the seasoning and...
Staff Writer
St. Pete Steak Rub
Angie Moser
St. Pete Steak Rub

St. Petersburg, Florida, is home for me and that’s where I eat most of my steaks. Once you master the seasoning and cooking of a great steak, you’ll be eating your best steaks at home, too. — Ray "Dr. BBQ" Lampe, author of Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes.

Find more steak rub recipes here.

4
Servings
100
Calories Per Serving
Deliver Ingredients

Ingredients

  • ¼ Cup kosher salt, preferably Mortons
  • 2 Tablespoons raw sugar, such as Sugar In The Raw
  • 2 Tablespoons chili powder
  • 1 ½ Tablespoon black pepper
  • 1 ½ Tablespoon granulated garlic
  • 1 Tablespoon granulated onion
  • 1 Tablespoon ground coriander

Directions

In a small bowl, combine the salt, raw sugar, chili powder, pepper, granulated garlic, granulated onion, and coriander. Mix them well until fully blended. Store in an airtight container in a cool dry place for up to 2 months.

 

Nutritional Facts

Total Fat
3g
4%
Sugar
9g
10%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
18g
14%
Protein
4g
9%
Vitamin A, RAE
113µg
16%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
55mg
6%
Choline, total
6mg
1%
Fiber, total dietary
4g
16%
Fluoride, F
2µg
0%
Folate, total
5µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
41mg
6%
Selenium, Se
3µg
5%
Sodium, Na
230mg
15%
Water
6g
0%
Zinc, Zn
1mg
13%

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.