Steak Rub Recipe

Pasting what I wrote on my 365.25° One photo a day blog.

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 

or my gallbladder and my stomach go nuts with me.

Here you will find both recipes.

(table spoon = tbsp. and tea spoon = 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.

 
Listening to: Francis Cabrel - Octobre
 Reading: George R. R. Martin - Game of Thrones 
Playing: World of Warcraft 
Watching: True Blood + Vampire Diaries + Game of Thrones + Buffy + Angel 
Eating: Salisbury streak and potatoes
 Drinking: Mango juice
 Quote: "I don't like gourmet cooking or "this"
cooking or "that" cooking. I like good cooking."
(James Beard)