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Marinades, Sauces, Rubs & Salsas

Lone Star Steak Rub

If you want a rub with plenty of heat and not a lick of sugar, this lean, mean seasoning is your ticket. There are some foods God never meant to be sweetened, among them the steaks (especially T-bones) and briskets of which Texans are so rightfully proud. Use this rub whenever big flames are called for and don’t use more than you mean to. It burns.


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Lone Star Steak Rub

Recipe Notes

  • Yield: Makes 1 3/4 cups

Ingredients

  • 1/2 cup coarse salt (sea or kosher)
  • 1/2 cup cracked or coarsely ground black pepper
  • 1/4 cup sweet or smoked paprika
  • 3 tablespoons pure chile powder (not a blend)
  • 2 tablespoons ground cayenne pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Recipe Steps

Step 1: Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a large jar, cover, and store away from heat and light. The rub will keep for several weeks.

Recipe Tips

Try this: Beef is the logical destination for this lip-searing rub, especially steak, roasts, and brisket. But don’t overlook its use on chicken, pork, or even seafood. As for grilled vegetables, well, it’s great there, too.

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