I used this for the steak seasoning called for in the Balsamic Roasted Pork Loin recipe on this website. Delicious! Can't wait to try it on actual steaks on the grill.
I made a half a recipe, because I wasn't sure how we were going to like it. We liked it! We used it on rib eyes tonight, that hubs grilled to a perfect medium rare. I think this would be really good on chicken or ribs too.
To those that said this was too salty, you most likely used the wrong type of salt. This recipe calls for kosher salt and due to it's crystalline structure calls for a greater volume as opposed to finer sea salt. Even different brands of kosher salt vary. Diamond Crystal is what most seasoned chefs prefer and so 3 tablespoons is appropriate for this recipe. If using fine salt you should use 1/3 the amount but it's harder for dry rubs. Fine salt is for boiling applications. Never use iodinized salt either as it makes foods taste metallic.
Too salty as is. The salt over-powered the other spices. This recipe makes a huge amount, so I'm going to have to add more of the other spices to thin out the salt rather than dump the whole thing.
Followed the recipe exactly. Way to much salt and cumin for me.
I BBQ'd some rib steaks with this recipe. Its easy, inexpensive, and tastes excellent. Its one of those rubs that you can keep around pre-mixed for a quick BBQ night and as good as a premixed supermarket steak spice. I brushed on some olive oil on the steaks first to get some good adhesion and applied the rub with a shaker.
NOTE: The ingredients and the amounts are NOT for two steaks or even four steaks. It is for many steaks. That's why you place all the spices into a salt shaker. You mix the ingredients together to blend and then add them into the salt shaker. You shake the shaker into the steaks and then follow the directions. It also says kosher salt NOT table salt. I think the problem some of the people thought that the 3 tablespoons of salt were actually being put on those poor innocent steaks. Yes folks, 3 tablespoons of salt will kill you if it is being put on one or two or four steaks. It is meant for many, many times of use. So if you want to eliminate some of the salt, so do it. This rub is meant to be used many times, not won time. Good blend of spices compliment the steak..
I added 1 tbsp of Cayenne Pepper and 2 tbsp of Hot Chili Powder I will be making this again but will be trying it on pork chops or pork steaks. Maybe even some country style pork ribs. At any rate, the next meat I use this on will be Pork.
I have to confess I didn't really measure ingredients on this one, but just used the list of ingredients and sort of tossed it all together. It was super. Zesty and delicious. I look forward to making this again soon.
