Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, steak rub/grilling. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. Rub steak with very light coat of olive oil.
Steak Rub/Grilling is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Steak Rub/Grilling is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have steak rub/grilling using 4 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Steak Rub/Grilling:
- Make ready 4 tsp Ground coriander/cilantro
- Take 4 tsp ground cumin
- Get 2 tsp Kosher salt
- Prepare 1 tsp 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:
- 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.
- 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.
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. 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.
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