recipes
Dry Steak Rubs
For those of us that enjoy a steak, there is nothing better than a beautifully marbled fillet, cooked to perfection in your own backyard. For many, simply seasoning with olive oil, garlic and salt & pepper is enough. I prefer to add some spice to my steaks and this dry rub below can be added to any of your preferred cuts of meat. Rubs are very much an individual taste and once you start foraging through your spice rack, you can come up with all sorts of tasty concoctions. I’d love to hear about any of the rubs you have come up with. Here is one of my favorites:-
Ingredients
  1. 2 Tablespoons of extra virgin Olive Oil
  2. 2 Tablespoons of ground sea salt
  3. 1 Teaspoon chili powder (more or less to personal taste)
  4. 1 Tablespoon dried onion powder
  5. 1 Tablespoon dried garlic powder
  6. 1 Teaspoon dried marjoram
  7. 1 Teaspoon smoked paprika
  8. 1/2 Teaspoon ground black pepper
  9. 1/2 Teaspoon cumin
  10. 1/2 Teaspoon of cinnamon
Instructions
  1. Select your preferred cut of BBQ steak (Sirloin, Fillet, T-Bone - its up to you) and trim off any excess fat off. I usually get my steaks from my local butcher, who will happily cut them way thicker than you might normally get at your local supermarket. Combine all the dry ingredients in a cup, drizzle the steaks with the olive oil and sprinkle about a lumped teaspoon of the combined spice mix over each side. Vigorously rub it into the meat and don't be afraid to be a little rough. Put them in a dish, cover and refrigerate for about 3 hours. If you are a little more organized, they taste better if you leave them overnight.
  2. Remove the steaks from the fridge 20 - 30 minutes before you will be cooking them. For best results, you want the entire steak to be at room temperature. Fire up you grill on 'scorching' - as hot as you can get it and cook on each side for about 3 minutes. Keep an eye on them and use a lower heat for taking them through to well done. The last step is probably the most important - do not take the steaks off the grill and serve them onto your plate. Let them sit, loosely covered in aluminum foil for 10 minutes or so.
  3. Enjoy with almost anything (although my will tell you my favorite is when its with a beer)
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