Oh, the magic of a good steak rub—it’s like a secret handshake for your taste buds! Imagine capturing the essence of a Texas Roadhouse night out, right in your kitchen. I stumbled upon this blend while dreaming of cowboy boots and neon lights, and let me tell you, it’s a flavor rodeo you’ll want to ride again and again.
Steps
- Gather your ingredients: 2 teaspoons coarse kosher salt, 2 teaspoons brown sugar, 1/4 teaspoon cornstarch, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon turmeric, 1/2 teaspoon paprika, 1/2 teaspoon chili powder, and 1 teaspoon black pepper.
- Place all ingredients in a quart-sized Ziploc bag, seal it, and shake well to mix everything thoroughly. Ensure an even blend of the spices.
- Generously apply the seasoning blend to all sides of the steak, ensuring a thorough coating. Allow the seasoned steak to rest for about 40 minutes to let the flavors infuse.
- Preheat your grill to a high temperature, ensuring it is hot before placing the steak on it. Cook the steak for 4-5 minutes on one side until it is browned and slightly charred.
- Flip the steak and continue grilling according to your desired doneness: 5 minutes for medium rare, 7 minutes for medium, and 10 minutes for well done.
- Once cooked, remove the steak from the grill and let it rest for 5-7 minutes. This resting period allows the juices to redistribute throughout the meat, keeping it juicy and tender.
Ingredients
- 2 teaspoons coarse kosher salt
- 2 teaspoons brown sugar
- 1/4 teaspoon cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon black pepper
Nutritional Values
Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5253mg | Fiber: 1g | Sugar: 8g | Vitamin A: 789IU | Iron: 1mg
FAQ
- When should I apply the dry rub to the steak?
- You have two effective options: either apply the dry rub 40 minutes before cooking to allow the salt to tenderize the meat, or apply it the day before and refrigerate overnight. This helps retain moisture and enhances flavor.
- What are the best cuts of steak for grilling?
- Some of the top choices for grilling include Filet Mignon, New York Strip Steak, Ribeye, Porterhouse, T-Bone, and Top Sirloin. These cuts offer great flavor and texture when cooked properly on the grill.
- How should I cook the steak on the grill for optimal results?
- Use high-quality meat and avoid oiling the grill grates. Cook the steak on high heat for 4-5 minutes on each side until browned and charred. Adjust the cooking time depending on your preferred level of doneness: 5 minutes for medium rare, 7 minutes for medium, and 10 minutes for well done.
- Why is it important to let the steak rest after grilling?
- Letting the steak rest for 5-7 minutes after cooking allows the juices to redistribute evenly within the meat. This prevents the juices from running out when you cut into the steak, ensuring a juicy and flavorful result.
Tips
- Apply the dry rub well before cooking: For optimal flavor and tenderness, season your steak with the dry rub 40 minutes prior to cooking, allowing the salt to break down muscle fibers. Alternatively, season the day before and let it sit overnight in the refrigerator for a juicier result.
- Use high-quality cuts: Choose premium cuts like Filet Mignon, New York Strip, Ribeye, or Porterhouse for grilling to ensure the best taste and texture.
- Cook hot and fast: Grill your steak over high heat for 4-5 minutes on the first side until it is browned and slightly charred, then flip and cook according to your preferred doneness.
- Rest before serving: After grilling, let the steak rest for 5-7 minutes. This allows the juices to redistribute within the meat, preventing them from running out when you cut into it.
Equipment
- Quart-sized Ziploc bags – for combining and storing the steak rub.
- Spice jars – for storing the dry rub if making in bulk or for gifting.
