Tuesday, June 29, 2010

How to Dry Rub Steak - Spicy Steak

It doesn't get any simpler than this:

Pull the steaks out of the refrigerator and let them sit on a clean plate or pan for an hour before grilling. An even meat temperature will make for more even cooking.

When the hour is up, rub the steak with cooking oil (do not spray cooking oil on your grill) and follow with one of the dry rub steak recipes below. Do not put the seasonings on before the coating of cooking oil as most dry rubs include salt and it is believed salt will draw moisture out of the meat.

Dry rubs for steak are very easy to make and can be customized to include your favorite flavors. Following is one of my  best dry rub steak recipes.

Spicy Steak Salad with Lemon Avocado Dressing

Steak Rub:

1 tablespoon Cayenne
3 tablespoons Paprika
1 tablespoon Black Pepper
1 teaspoon Cumin
1 1/2 tablespoons Onion Powder
1 teaspoon Allspice
1 teaspoon Thyme
1/8 cup Olive Oil

Mix all of these ingredients thoroughly in a bowl.

Apply a thick layer on to each side of the steak, about 1/8th of an inch should be sufficient. We want the rub to infuse and cook into the meat. Too much more and it will fall off, burn and waste your rub.
Grill the steak to your taste. I find that 2 to 3 minutes per side works well, but that time can change a great deal, depending on the thickness of your steaks.
Let the steaks rest for at least 1 to 2 minutes before slicing.

Lemon Avocado Dressing:

This creamy lemon dressing is a refreshing change of pace. Try it on fruit or green salads or on coleslaw.

1 avocado, peeled, pitted and mashed

1/4 cup water

2 tablespoons sour cream (low fat or non fat is acceptable)

2 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh dill

2 teaspoons vegetable oil

1 clove garlic

1 teaspoon honey

1/2 teaspoon seasoning salt

 Makes About 1 Cup

In a jar with a hand or immersion blender or in a food processor fitted with a steel blade, combine all the ingredients and process until well mixed. Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before serving.
The dressing will keep for up to 2 days in an airtight container in the refrigerator.

Place salad greens on plates, top with steak slices.  Drizzle dressing over the top and sprinkle with Peccorino Romano Cheese.



Chef Dennis said...

thanks for the great information!! My wife would love this dish!

jzaveral said...

Thank you. Actually my husband loved it and has asked me to make it again, already.