How to Make Super Quick Homemade Steak Rub/Grilling

Steak Rub/Grilling. Add some Texas to your table with TexJoy Seasonings! This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.

Put three to four drops of Worcestershire sauce per side and push the spices into the meat. Let stand at room temperature for half an hour before grilling. Pat your steak dry with paper towels, then sprinkle a generous amount of rub on one side of the steak.

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, steak rub/grilling. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Steak Rub/Grilling is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Steak Rub/Grilling is something which I’ve loved my entire life. They’re nice and they look fantastic.

Add some Texas to your table with TexJoy Seasonings! This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.

To begin with this particular recipe, we have to prepare a few components. You can cook steak rub/grilling using 4 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Steak Rub/Grilling:

  1. {Make ready 4 tsp of Ground coriander/cilantro.
  2. {Get 4 tsp of ground cumin.
  3. {Prepare 2 tsp of Kosher salt.
  4. {Get 1 tsp of Fresh ground pepper.

Use your fingers and hands to rub the spice blend into the steak. Flip and repeat on the other side. The best method for seasoning a steak is to pat the meat dry with a paper towel and apply the spice rub generously. What the meat holds is the amount needed.

Steps to make Steak Rub/Grilling:

  1. In a small bowl mix the ingredients. Use the tip of a knife to pierce holes in a 12 to 16 oz flank steak so the rub can penetrate. Massage the rub then wrap the steak in plastic and refrigerate for two hours and up to 8 hours..
  2. Preheat grill to direct high heat. Place steak over the flame and cook until well seared, 3 to 4 minutes. Flip it and sear the other side, 3 to 4 minutes or until thermometer reads 140°F. Transfer to foil and wait 15 minutes..

This will allow the flavors to absorb and the meat to rise in temperature. Thicker cuts of steak will stand up to the assertive flavors of a dry rub better than a thinner steak. Brush the oil on both sides of the steaks and place each steak on a large sheet of plastic wrap. Rub the spice mixture on both sides of steaks. Heat a gas grill to high, prepare a hot charcoal fire until the coals form white ash, or heat a broiler.

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