This recipe is a slight variation on what my Dad used, during the years I was growing up, to season steaks on the barbecue. I continue to use it for steaks and as a dry rub for beef roasts. It's not exotic, but oh-so-good.
scant 1/2 cup
Combine all ingredients and store in a shaker jar.
This recipe was provided by L Foringer from Los Angeles.
Average Rating
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Dear Recipe Submitter,
This steak rub was the best I have ever tasted!!! Thank you so much for sharing this. Also, my wife, who is a very picky steak eater, found it amazing. Again, thank you.
Sincerely,
Mr. Playpus
~ Comment by Mr. P. who would make this recipe again.
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Before the 1970's real men not only didn't eat quiche, they didn't eat much of anything that hadn't been hacked from a bovine quadruped and served in its simplest form, along with fried, baked, or mashed potatoes.
Jay Jacobs
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