Steak Rub
This is the only marinade or rub I use on steaks. Add this to a ribeye and tell me you dont love it!
This is the only marinade or rub I use on steaks. Add this to a ribeye and tell me you dont love it!
- Carbohydrate 11.21481 g
- Cholesterol 0 mg
- Fat 0.222995 g
- Fiber 1.38059999465942 g
- Protein 0.801795 g
- Saturated Fat 0.06777 g
- Serving Size 1 1 Serving (47g)
- Sodium 2661.258 mg
- Sugar 9.83421000534058 g
- Trans Fat 0.03184 g
- Calories 46 calories
Step-by-step
- lightly sprinkle steaks with seasoning
- Sprinkle Worcestershire sauce over steaks and rub it in gently
- Turn steaks over and repeat
- Will cover 4 nice ribeyes!
- Let sit while grill heats up
Swapping powdered garlic for fresh minced cloves changes the surface chemistry of the meat completely, introducing excess water that prevents a proper sear on a hot grill. Dry spices adhere poorly to wet proteins unless a binder is applied correctly, which makes the liquid component in this method essential for uniform flavor distribution across four 12-ounce ribeye cuts.
- Apply the Worcestershire sauce first to create a sticky surface layer, letting the liquid proteins bind the fine salt and black pepper particles before the meat hits the heat.
- Allow the seasoned steaks to rest at room temperature for 30 minutes prior to cooking, ensuring the internal temperature rises above 50 degrees Fahrenheit for even cooking.
- Preheat a cast-iron skillet or grill grates to 450 degrees Fahrenheit, because a smoking-hot surface is required to instantly vaporize surface moisture and build a deep brown crust.
- Store any leftover dry spice blend in an airtight glass container in a dark pantry for up to six months without losing volatile aromatics.
- Use a digital instant-read meat thermometer inserted into the thickest part of the muscle to gauge doneness accurately, pulling medium-rare steaks off the heat precisely at 130 degrees Fahrenheit.
Specialized equipment such as a cast-iron skillet yields superior crust formation compared to standard non-stick pans, though a heavy stainless steel pan functions adequately if preheated thoroughly. Precise temperature control prevents scorching the garlic powder while still rendering internal fat effectively.
