Old City Salts

Old City Salts
Introducing Sampler Minis

Tuesday, June 4, 2013

Espresso Brava Steak Rub

Who doesn't like a perfectly seasoned and grilled steak? The way I achieve it is to start with a really good piece of meat.  I tend to like bone in rib eyes because they are so flavorful!

I usually cook them on the grill after resting to room temperature from the refrigerator.  I salt them about 10 minutes prior, this will help develop the crust on the steak.  Then I sear and cook until medium rare.  I then apply some finishing sea salt and devour it!

There are times when I want a more exotic tasting meat and this is when I turn to making home made rubs!  Here is one we use with our Espresso Brava sea salt blend!

1)  1/2 cup chile powder
2)  2 Tablespoons of Espresso Brava sea salt
3)  4 Tablespoons Hot Smoked Spanish Paprika
4)  3 Tablespoons Brown Sugar
5)  1 Tablespoon Dry Yellow Mustard Powder
6)  2 Tablespoons freshly ground Black Pepper
7)  1 Tablespoon Powdered Ginger

Directions:  Mix all ingredients together and store in a jar.

Note: You may want to adjust the above ingredients to your taste.

Helpful Hints:
Keep for use on grilling steaks and other meats.  Apply liberally to one side only, put this side down first.  You can grill on an open fire or grill indoors.  If using 1" steaks, about 4-5 minutes on each side will give you a medium rare steak.

Note:  You may want to put a dollop of a good herb butter on top of the steak when serving, and a good suggestion is to mix a few tablespoons of this rub into about a 1/2 stick of butter.

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