$1 Steak rub


For our fancy steak night ribeyes and NY strips, our favorite rub is Montreal Steak Seasoning.  But for a flank steak, or less flavorful (i.e., thinner/leaner/cheaper) cut, spices have the opportunity to shine through.  There is absolutely no reason to purchase a $5 jar of someone else’s concoction when you probably already have these spices on your shelf.  Make sure to taste the “raw” rub before you apply it.

$1 Steak Rub

2 parts paprika

Equal parts:
Garlic powder
Onion powder

1/2 part cayenne
1/2 part cinnamon

1-2 tbsp Brown sugar

SALTING:  For flank steak, let the steak come to room temp for about an hour before you plan to cook it.  We often use a salting technique that can concentrate the flavors. Sprinkle kosher salt on both sides and let the steak sit until it exudes some juices. Wipe off excess salt with a paper towel, rub with rub and grill it. If you salt ahead of time, make sure to adjust the salt in the rub recipe so you don’t oversalt.


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