Steak Rub Recipe

Tuesday, September 13, 2011


I love to use steak rub and I make it myself (well duh)...
I make very little every time so it is fresher, although you should make a lot so you rub the right ridiculous huge amount of it on each side of a steak or chicken. I make very little at a time because I can't go nuts on condiments because of my gallbladder.

Here you will find both recipes.
(tablespoon = tbsp. and teaspoon = tsp.)

You can see the names of the herbs and spices first in Portuguese, then in Spanish and then in French.

Big Recipe
1/2 cup salt (sal - sal - sel)
1/2 cup freshly-ground black pepper (pimenta preta - pimienta negra - poivrier noir)
1/4 cup paprika (páprica - pimentón o ají de color - poivre rouge)
2 tbsp. garlic powder (alho em po - ajo en polvo - ail en poudre)
1/2 tsp. cayenne pepper (pimenta-vermelha/caiena - pimienta roja/cayena - poivre de Cayenne)
1 tbsp. ground cumin (cominho - comino - cumin)
1 tbsp. dried basil (manjericão de folha-larga - albahaca/alhábega - basilic)
1 tbsp. dried thyme (tomilho - tomillo - thym ou serpolet)
1 tbsp. dill seed (endro - eneldo - aneth)

Small Recipe (like in the picture)
1 and 1/2 tbsp. salt (sal - sal - sel)
1 tbsp. freshly-ground black pepper (pimenta preta - pimienta negra - poivrier noir)
1/2 tbsp. paprika (páprica - pimentón o ají de color - poivre rouge)
1 tbsp. garlic powder (alho em po - ajo en polvo - ail en poudre)
1 pinch cayenne pepper (pimenta-vermelha/caiena - pimienta roja/cayena - poivre de Cayenne)
2 pinches ground cumin (cominho - comino - cumin)
1 tsp. dried basil (manjericão de folha-larga - albahaca/alhábega - basilic)
1 tsp. dried thyme (tomilho - tomillo - thym ou serpolet)
1 tsp. dill seed (endro - eneldo - aneth)

Mix all of the ingredients in a bowl.
The order that you add the ingredients does not matter.
To keep it fresh use a good container, plastic or glass.
Glass is better, and well sealed.

Rub it on the steak or chicken, let it marinate for 10 minutes, grill it or fry it.
For tofu lovers, steam silken tofu, dip both sides on the rub and let it marinate for 5 minutes then deep fry it.
It also works if you put a pinch or 2 of the rub on silken soft tofu and create a cream cheese like cream to spread on toast or sandwich.

https://lh3.googleusercontent.com/-ROzQxXH5JMo/VfUqEf8JU_I/AAAAAAAAE1k/BD8jV6myB2Y/s214-Ic42/div.jpg

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