Meat Lovers’ Rub

Here is another recipe my mother found and shared with me. She gave us a container of the rub initially, and later followed up with the recipe. My husband and I use it on rib-eye steaks, and I have also used it on beef tenderloin (as pictured above), pork chops, and even chicken.

The rub would make a great a great hostess gift, packaged in a Weck canning jar or recycled herb container.

Rib-Eye Rub
Makes about 2 cups
½ cup paprika
1/3 cup salt
1/3 cup freshly ground white pepper
1/3 cup garlic powder
1/3 cup onion powder
2½ tablespoons dried thyme
2½ tablespoons dried oregano
2½ tablespoons  freshly ground black pepper
2½ tablespoons  cayenne pepper

Mix spices well in a large bowl.

Place a small portion of the spice mixture in  spice jar with a shaker top and the remainder in a well sealed glass jar.

Note: Unused spice mix can be stored in air-tight container for up to 6 months.

Morton’s Cajun Rib-Eye Steak
Serves 6
6 – 16-ounce aged rib-eye steaks (each about 1 inch thick)
Rib-eye rub (recipe above)
Olive oil

Thoroughly rub all sides of the steak with the rub. Season with salt, and rub with olive oil. Let steaks rest at room temperature for at least 30 minutes.

Heat grill to 400 degrees and position the rack four inches from the coals or heating element. Cook the steaks for 4 to 5 minutes on each side for medium rare.

Here’s a link to the original recipe.