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Ingredients
4tablespoonsalt
2 ½tablespoonblack pepper
4tablespoonbrown sugar
2 ½tablespoonbeef bouillon(see note 1)
2 ½tablespoondried onion flakes
½teaspoondried oregano
1teaspoondried thyme
1teaspoonground cumin
2 ½tablespooncocoa powder
2teaspooncayenne pepper
2teaspoonsmoked paprika
Instructions
Measure the ingredients into a large bowl.
Use a fork to combine the ingredients and break apart any lumps.
Store in an airtight jar
To Use
Give the jar a good shake (hold the lid on!)
Rub 1-2 teaspoon of steak rub onto each steak. Really rub it in. You want to massage the steak so the whole steak is lightly covered in the rub.
Cover and place your steak in the fridge for at least 2 hours.
Remove your steak from the fridge 20 minutes before you want to cook it.
Pat your steak dry and wipe off any loose rub.
Add a splash of oil to each steak and rub it all over.
Cook your steak to your individual preference.
Makes about 1 cups worth. (Enough for 20+ steaks)
Notes
If you can buy beef bouillon powder loose, then you can add it o the rub when you mix everything up. If you don't have this as an option you can buy bouillon cubes and crumble them up. Or leave the beef bouillon out of the mixture completely and then when you want to use the rub, measure out your steak rub and add one cube per two steaks.
Shelf Length:
This keeps for months in an airtight jar. If you live in very humid conditions you might want to make up a smaller amount so that your rub doesn't clump up.