Get Your Grill On

Welcome to Rub of the Week #2!

I figure after a Thanksgiving weekend, you might be ready for some beef. The turkeys, and the occasional ham were great… BUT, why not break the monotony of the leftovers with a KC Strip, a ribeye, or even good old top sirloin is fine.

This rub started out life as Matt Martinez’s “Texas Sprinkle”. I have changed a few things over the years and this sits in my cabinet labeled as Steak Dust. I try to have it on hand all the time. Hopefully you like my interpretation.

Rub #2 – Steak Dust

• ½ Cup Garlic Powder
• ¼ Cup Onion Powder
• 4 Tbs Sea Salt
• 4 Tbs Coarsely ground black pepper
• 1 tsp Ground white pepper
• 1 tsp Cayenne pepper
• 1 tsp Ground chipotle pepper
• 1 tsp Dried thyme
• ¼ tsp Celery powder
• 6 Tbs Cracker meal

Combine all the ingredients, and crush slightly as you mix. Rest in a covered container/jar overnight to allow the cracker meal to absorb the flavors. Store in a cool dark place.

Application: Steaks or chops. Sprinkle the rub on the meat prior to cooking. Long marinating time is not required.

This rub forms a crisp crust on the meat as you cook. It really heightens the sensory experience when you take that first, juicy, bite of your steak. Enjoy!