June 28, 2010

Recipe - Sizzle It Steak Rub

Tonight I made this rub to use on four beautiful rib eye steaks.  John cooked them for us (us being me, John, Steve and friend Carlton) on the gas grill and they came out perfect.  The rub, from the Weight Watchers Sizzle It cookbook, was chosen after some research because it was spicy and sweet and we were hungry for strong flavor and a crusty, caramelized texture.  I modified the recipe to suit what I had on hand and served the steaks with pinto beans (for the boys) and a salad of romaine lettuce, celery, green pepper, onion and croutons.

Sizzle It Steak Rub (based on Memphis Dry Rub)


2 garlic cloves, chopped
1/4 teaspoon salt
1 teaspoon cumin
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons (packed) brown sugar


1.  Mush up the garlic and salt in a mortar and pestle (or bowl and back of a spoon) to make a paste.

2.  Add the spices and sugar and mix well.

3.  Pat the mixture onto all sides of each steak, rubbing it in to create a thick coating.

4.  Sear the steaks on a hot grill until grill marks form; flip and sear the other side in the same manner.  Adjust the temperature and finish cooking the steaks to desired doneness.

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