DRY RUB FOR SIRLOIN STEAKS
Printed this from a long forgotten website in the 1990s. Have not tried; posted for safekeeping so I can clean out my paper recipe files. :)
Provided by swissms
Categories Low Cholesterol
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together and rub on sirloan steaks prior to grilling.
Nutrition Facts : Calories 28.5, Fat 0.7, SaturatedFat 0.1, Sodium 1745.9, Carbohydrate 6.7, Fiber 2.4, Sugar 3.5, Protein 0.6
STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
DRY RUB FOR STEAKS
Nice rub for steaks and quick too. This is the only rub I like. A little sweet and hot at the same time. Yummy. Cooking time is for the steak to marinate in the rub.
Provided by Dissie
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and rub onto steak. Refrigerate for 30 minutes. Heat grill to a medium heat. Grill on both sides 4-6 minutes depending on how well done you like your steak. Enjoy with your favorite steak sauce.
Nutrition Facts : Calories 17.7, Fat 0.4, SaturatedFat 0.1, Sodium 14.5, Carbohydrate 3.9, Fiber 0.9, Sugar 2.5, Protein 0.4
ROAST SIRLOIN BEEF WITH RUB
This rub adds a wonderful flavor to the roast and the gravy is to die for. My kids aren't huge fans of roasts but they did like this one. I cooked a 5 lb roast and cut back on the garlic a bit, but left the amounts for the other ingredients the same. I cooked the roast at 500 degrees for 20 min and the remainder at 350 degrees for approx. 30 min. Serving size is dependant on how big of eaters you have...children vs adults
Provided by heather in Ont
Categories Roast Beef
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Score fat on top of roast.
- Combine flour oil, mustards, garlic, black pepper and salt.
- Rub over roast and marinate 1-4 hours Preheat oven to 500 degrees F (260 degrees C) Place roast on a rack in roasting pan Roast for 30 minutes Reduce heat to 350 degrees and roast another 45 min or until instant- read thermometer reads 120 F for rare or 140 F for medium rare.
- Let rest for 15 minutes while making the gravy Gravy. Drain fat from pan, leaving 1 tbsp.
- Stir flour into the pan and cook until lightly browned, about 1 minute. Add drippings, beef stock and tomato paste and bring to boil. Simmer for 5 minutes or until slightly thickened.
- (If you like your gravy a little thicker mix 1 tbsp cornstarch with cold water to form running paste and stir into gravy until thickens) Season to taste.
FLAT-IRON STEAK WITH DRY RUB
Can use with any steak. From Silvia Lehrer's Cooking column in Dan's Papers, June 29, 2007. The meat is an innovative cut to the shoulder top blade steak which resulted in the nickname "flat-iron" with the rectangular shape at one end and the arrow-like at the other end.
Provided by Oolala
Categories Steak
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients and stir to mix.
- Rub the mixtue into the steaks to season and drizzle with olive oil.
- Heat a large iron skillet over medium heat for several minutes until hot.
- Put in the steaks and cook 3-4 minutes on one side, turn and cook 2-3 minutes longer for medium rare.
- Let meat rest for 5 minutes then serve.
Nutrition Facts : Calories 435.1, Fat 33, SaturatedFat 9, Cholesterol 110.6, Sodium 709.2, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 32.2
DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE
The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. The recipe calls for Kosher salt - if you only have regular table salt, reduce the amount of salt to 1 1/2 - 2 tablespoons total. You need to refrigerate the seasoned steaks for several hours, a day, or longer. I personally don't recommend the 3 day chill period (shown in the published recipe) as the salt pulls moisture out of the meat and you may dry smaller steaks out completely. Chill time and grill preparation are not included in the prep time.
Provided by ninja
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
- Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
- Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
- Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
- Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.
Nutrition Facts : Calories 888.6, Fat 69.1, SaturatedFat 28.1, Cholesterol 212.4, Sodium 5410.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.9, Protein 55
HERB RUBBED SIRLOIN TIP ROAST
Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
Provided by Joel Manthei
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
- Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 1.6 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 0.8 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1045.6 mg, Sugar 0.3 g
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