Joe’s Classic Steak Rub

I know I’m not alone when I say, “I love steak.” For me and many people in the Midwest, steak is often the go-to grilling fare, and it is prepared as many ways as there are people who love it.

For me, it doesn’t get any better than a good rib eye. I think steak should be prepared medium to medium-rare and most importantly taste like beef, not seasonings and crazy marinades. The seasoning or rub that is put onto good steak should be simple and reflect the taste that you like without overpowering the flavor of the meat.

For my rub I keep it simple: salt, pepper, fresh garlic, dry thyme and dry oregano. That’s it, and not too much of any of them.

I start by crushing a garlic clove or two, sprinkle on a little salt and mince really well. The salt draws out the natural oils in the garlic and allows you to make a dry rub/paste when you add in the pepper, thyme and oregano. I use this to season a lot of different meats, but it makes a great steak seasoning. Just remember not to over season the meat, and DO NOT overcook it either.

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