From Tomahawks to Rib Eye, take your barbequing to the next level with this ultimate dry rub recipe
This rub makes any piece of meat really tender, juicy and incredibly flavoursome. You’ll be sprinkling it all over anything and everything that touches your grill. It is the perfect blend of seasonings in the right combination to make your dishes pop with flavour.
Our “Best Ever Dry Rub” is not only great on steaks, pork chops, chicken, in hamburger meat or long braises such as beef brisket. It works wonders on veggies too! You can sprinkle it over hot buttered corn, potato wedges, mix it into your veggie burger patty, or even use it to flavour your popcorn.
There is no secret ingredient here – it’s just the combination of these particular tantalising spices. In fact, you’ll likely have everything you need right in your pantry right now. Ground espresso is included in the mix, which is the most exotic ingredient, but there is only a touch. It is just enough to bring out a subtle kick in your food.
Recipe for the Best Ever Dry Rub
This recipe makes enough for many servings – you’ll surely want to use it again and again! Store it in a pretty jar and it will make a fantastic gift to friends.
Ingredients
- 5 Tbsp Cracked Black Pepper
- 3 Tbsp Sea Salt
- 2 Tbsp Smoked Paprika
- 2 Tbsp Brown Sugar
- 1 Tbsp Garlic Granules
- 1 Tbsp Espresso Coffee
- 1 Tbsp Dried Thyme
Instructions
Stir all ingredients together in a large bowl, then decant into an airtight container. The dry rub keeps for up to 1 year in a cool, dry place.
Spiced Rubbed Tomahawk Steak
Restaurant steaks are seasoned with a heavier hand than we usually do at home. So don’t be afraid of building up a nice crust of this rub on your steak. Let the steak shine by serving it with a simple baked potato, corn and salad.
Prep time: 1 hour | Cook time: 30 minutes
Ingredients
- 1 Tomahawk Steak per 2-3 people
- 4 Tbsp Best Ever Rub per steak
- 2 Tbsp Olive Oil per steak
Instructions
1. Brush the steak all over with oil, then pack down the meat rub on all sides. Make sure you use your hands and press it in.
2. Leave the steak to marinate in the meat rub at room temperature for one hour.
3. Preheat your grill with one side on, and one side off. Place the steak on the side without indirect heat. Close the lid and cook for 10 minutes.
4. Lift the lid, turn over and check the meat with a thermometer at this stage. Continue to cook on the other side for another 5-10 minutes, depending on temperature.
5. Once the meat reaches 55 degrees Celsius (Rare), place it over the direct flame side for 2 minutes a side to create a good char. Take it off the heat when it reads 60 degrees Celsius for Medium Rare, or 65 degrees for Medium.
6. Rest under foil for about 10 minutes before serving.
