A Southern inspired rub with a Cajun bite. The brown sugar will caramelize giving the steak a nice charred taste and appearance. Adjust ingredients to your particular taste. Increase or decrease the ratio of ingredients to the number of planned steaks. The best steaks for this rub are New York Strip, T-Bone, Porterhouse, Ribeye or Tenderloin.
Rub Preparation Time: 15 Minutes Servings. Enough for 4 Steaks Rub Yield. About 1 Cup
Dry Rub Ingredients
1/2 Cupbrown sugar, packed 1 Tablespoon of paprika 1 Tablespoon of chipotle chile powder. Or red chile powder optional 1/2 Tablespooncoarse ground black pepper 1 Tablespoon of Kosher salt 1 Tablespoon of Cajun seasoning 1 Tablespoon of garlic powder 1 Tablespoon of onion powder
Sugar and Spice Dry Steak Rub Recipe
Steak Dry Rub Directions
Bring refrigerated steaks to room temperature for about 30 minutes. During this time mix all ingredients in a small bowl with a whisk. Place steaks on a plate and sprinkle equal amounts of rub on all sides of each steak. Rub and press the into the steak’s surface.
The steaks are ready to cook on the grill or a large iron skillet. Or you can cover the steaks in plastic wrap and refrigerate for a few hours permitting flavors to absorb into the steaks.