The Signature 'Getting Sauced' Steak & Burger Seasoning
Breaking open the recipe book for subscribers. Here is how to make your own fresh dry rub!
Spoiler Alert: It's not actually for sale. That's not what we're here for. I'm going to give you the recipe, and you're about to change the way you eat meat. This is a simple Beef Rub Recipe that you will keep forever.
What was 'High Steaks' All about?
So yeah, at the height of the pandemic, we realized the food banks were getting absolutely rattled. So many people lost their jobs, couldn't make ends meet and CERB just wasn't cutting it for some. We were incredibly lucky to be able to both work from home, and Ashley works in LTC so pandemic or not, she was essential. We knew we needed to do something to try and help. This all happened before I came over to DeanBlundell.com, so we didn't have the reach we have now, but we still ended up donating over $7,000.00 in buying power to our local food bank, also with the help of Max Kerman of the incredible band 'The Arkells.'
Keep it Simple.
Anyone who cooks will tell you the more you mess with a good thing, the worse it'll get. The KISS (keep it simple, stupid) theory is no stronger than it is is in food. Quality over quantity. Ever notice the more you mess with a rustic, tried and tested method, the worse it gets? We knew we had a killer rub that was super cheap to produce and would yield a great return for donations. We priced them at $11.11 as a nod to 'The Arkells' and the fundraiser took off! Shout out to Odds Bar in Hamilton for letting us use their kitchen to pack it up!
If you read my post about 'Texas-Style Brisket' you know the basis of this recipe already. Good beef doesn't need complex flavours added to it. The meat should sing for itself. You start with the BBQ staple of SPG (Salt, Pepper, Garlic.) We added a few little tweaks to make this an all purpose rub though, but we didn't go nuts. We added onion, thyme and a tiny little bit of cayenne pepper. Not enough to set off the heat alarm, but enough to open your receptors to take all of the other flavours in.
Enough Rambling. Give me the Recipe
Easy, tiger. You gotta promise me one thing if you take advantage of this. You're getting it for free, so could you please grab some non-perishables and drop them in the box? Or maybe make a small donation to your local food bank? They need us right now more than ever. Do a solid and help out? Thanks!
1 Cup Kosher Salt
1 Cup Corse Ground Black Pepper
1 Cup DRIED MINCED Garlic (not powder, not garlic salt, not granulated. DRY MINCED LITTLE CHUNKS)
1/3 Cup Dehydrated Onion FLAKES (not powder, not onion salt, not granulated. DRY ONION FLAKES)
2 tbsp Dried Oregano
2 tbsp Dried Parsley
2 tbsp Dried Thyme
1 tsp Cayenne Pepper
You'll notice there are no caraway seeds. Zero coriander. No paprika. Sans celery salt. All of those are designed to mask the original flavour of the meat. You will never find "Montreal Steak Spice" in this house. Everything here accents or enhances flavours. There are no "loud noise" flavours involved, but this mix will amplify your meat. Like a backup singer for a mediocre front-man!
Follow the Recipe! Please for the Love of Food!
Please listen to what I laid out here and don't try to make this with table salt, garlic salt and good intentions. Those ingredients are all available at your favourite bulk spice vendor. The size of the salt, pepper, onion and garlic are intentional for mixing. This rub will work for literally every piece of protein you cook. Use it in burgers, roasts, chicken etc. This is a simple, yet powerful flavour highlighter. Enjoy it!
Smoke on, Friendos!
