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1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1 1/2 tsp ground cumin 1 tsp smoked paprika 1 1/2 tsp chili powder 1/4 tsp freshly ground black pepper Combine ingredients and mix thoroughly. Makes enough for two one-pound steaks; doubled recipe makes enough for a three-pound roast. To use, brush steak lightly with oil and coat generously with rub (do not forget the edges). For better results, do this an hour before cooking the steaks, and then allow them to come up to room temperature during that hour. For best possible results, dry brine steaks for 24 hours before cooking by sprinkling both sides of each steak with a total of 1/2 tsp of kosher salt per pound (1/4 tsp per side) and then letting them sit in the refrigerator, on a rack, uncovered, until an hour before cooking (at which point follow the instructions above). This recipe was added: 4 July 2022 |