RECIPE: Easy, Awesome Steak Rubs

Eat & Drink

Here’s us at the butcher …

“Can you slice it bigger? Bigger. Maybe a little more. There. That’s it. Cut there.” Cue our favorite, 32-ounce obsession.

 

A Rib-Eye is a cowboy’s cut of meat. A New York Strip is a CEO’s. The Filet Mignon loves date night. The Flank is for Monday Night Football … nestled in tacos and covered under a lava flow of hot sauce.

We love red meat simply dressed in salt and pepper, seared and placed on a cutting board, and we not above consuming it like dapper savages, while standing by the kitchen sink.

However, we also love the opposite approach –– getting experimental with seasonings and salads, temperatures and time resting for maximum juice.

Inside past Robb Vices boxes, you’ll actually find a treasure trove of steak seasonings.

We’ve given you coffee and tea, pepper and salt, multiple chilies and a spice grinder. Dry rub, ahoy!

Here are two excellent options, in case you need a little inspiration.

Classic Dry Rub, Courtesy of Chef Jet Tila

Yields rub for about 4 steaks

1/3 cup  Kosher salt (or a craft salt from our June 2016 box)

1/4 cup  Packed light-brown sugar

1/4 cup  Smoked paprika

1 Tablespoon  Ground black pepper

2 Tablespoons  Dried oregano

2 Tablespoons Dried thyme leaves

Coffee-based Dry Rub, a favorite recipe of Jonathan Rubenstein, president of Joe Coffee

Yields rub for about 2 steaks

1 ½ teaspoons  ancho chili powder

1 ½ teaspoons finely ground coffee beans

¼ teaspoon  dry mustard

¼ teaspoon  ground coriander

¼ teaspoon  salt

¼ teaspoon  freshly ground black pepper 

METHOD:

Combine your dry ingredients in a bowl.

Pull steaks out of the fridge, pat them lovingly with a paper towel and place them on a plate or cutting board.

Drape your steaks with a paper towel and leave on them on the counter until room temperature. Never throw a cold steak in a hot pan. It ruins your sear.

Liberally (but evenly) apply the rub, coating both sides and the edges.

While they are resting, heat your pink, Himalayan salt block we gave you in the June 2016 Robb Vices box. Salt Author/Expert Mark Bitterman of The Meadow gives easy instructions on this here.

Once your block (or your grill or pan) is at the proper temperature (when you fling water on it, the drops should loudly sizzle), place the steaks on and cook until the desired temperature.

Remove the meat and let it rest for 8 to 10 minutes before slicing. This ensures ultimate juiciness.

Tag us in your dry-rub steak photos on Instagram at @RobbVices!

 


Apply to be a member