01 June 2015

Chicago steakhouse rub

At our house, Chris is the master of the grill. He cooks everything perfectly on the grill, whether it's chicken, steaks or vegetables. A couple of weeks ago, we both wanted to eat steaks. But Chris didn't want to use his usual marinade (it's simple...bottled Italian dressing!). So he went online to search for a dry rub recipe. He quickly found this Chicago steakhouse rub on www.recipe.com. We had all of the ingredients in our pantry...bonus! Well, we substituted powdered garlic for granulated garlic and "regular" paprika for smoked Spanish paprika, but I think those are suitable changes.

The result was delicious, juicy steaks! The rub gave a little extra flavor to the meat, which truly tasted like it was cooked at a fancy steakhouse. And Chris knew how much I liked this recipe when he noticed that I didn't use A1, my go-to steak accessory!

1 tablespoon dry mustard
2 teaspoons granulated garlic
2 teaspoons coarsely ground black pepper
1 teaspoon sweet smoked Spanish paprika
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper

Preparation Instructions
Stir together the dry mustard, granulated garlic, coarsely ground black pepper, sweet smoked Spanish paprika, dried thyme and cayenne pepper. To use, cover both sides of steak generously with rub; allow to stand 30 minutes at room temperature before grilling. Makes 1/4 cup.