Our country has been obsessed with beef for years and recently a new generation of renowned butchers and restaurants are redefining what makes a great American steak! Gone are the days of the same limited options of New York strip, beef rib eye, T-bone or tenderloin that once dominated steak houses and backyard grilling rituals. If you’re one that believes a good flavorful steak doesn’t need to break the bank then you’ll love our bold new Austin Steakhouse Rub that’s sure to be a hit on your backyard grill.
Steak Rubs are different than steak seasonings as rubs are used to add both flavor and surface texture to steaks. A good steak rub will be coarser than a steak seasoning and will be more liberally applied. We like to first brush the steak with vegetable or olive oil before using our Austin Steak Rub. Use 2 tablespoons of our Austin Steak Rub for each pound of steak. Generously rub the outside of each steak with the rub then wrap each steak in plastic wrap and refrigerate for at least 24 hours. We’ve found 2 to 3 days in the fridge to be even better as this makes the steak taste like it’s been aged.
Remove the steaks from the refrigerator and allow to warm to room temperature for at least one hour prior to grilling, Place the steaks on a very hot grill (425°+) and char both sides of the steak. Once both sides have become well charred move the steak to a cooler part of the grill and continue cooking for 6 to 7 minutes per side to achieve medium rare. Once the steak is removed from the grill let it “rest” for another 7 to 8 minutes before serving.
Our Austin Steak Rub is hand blended from coarse black pepper, roasted minced garlic, onion flakes, shallots, coarse sea salt, oregano, red pepper flakes and guajillo flakes.