I call the incredible concoction encrusted on this gorgeous steak “Magic Dust” It’s an exceptionally delicious and simple steak rub that tastes like your local steakhouse’s—maybe even better!
This pleasingly powerful powder has the ability to turn a naked steak into a culinary masterpiece! Rib eye is my choice, but most any marbleized cut will suffice.
Also, allow this mystical meat magic carpet to perform amazing voodoo on chicken, pork or fish as well. Simply follow the cooking directions and adjust cooking times for different cuts of meat. Truly MAGICAL!
Ingredients
- 4- 6-8z NY strip, top sirloin or rib eye steaks
- 2 tablespoons olive oil
Seasoning
- 1-1 1/2 tablespoons salt; to taste
- 1 tablespoon paprika
- 2 teaspoons ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
Directions
- Mix together seasoning ingredients.
- Dry steak with paper towel and rub each side with olive oil.
- Sprinkle rub on both sides of steaks—rubbing in to disperse flavors.
- Grill steaks on BBQ grill
- Or for stove-top, use a large cast iron skillet over medium-high heat; press down on steak with spatula or tongs to sear the edges. Cook until done to preference.
Want to amp it up a bit? Try a pat of Herb Butter right before serving… after the steak rests for 5-10 minutes Uber Magic!
Herb Butter
Makes about 1/2 cup
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/4 cup finely chopped mixed herbs (such as basil, thyme, sage, parsley, dill, chives,
- tarragon, oregano, marjoram or rosemary)
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
Directions
- In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly.
- Dump onto a piece of waxed paper or parchment, shape into a cylinder or disk, and seal ends by twisting, or pack into a ramekin (however you prefer to store and serve it) and cover with plastic.
- Chill in refrigerator until firm, at least an hour.
- Will keep in refrigerator for about 2 weeks, and in the freezer for a few months.
Once Upon a Spice 
That recipe sounds AMAZING!
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Thanks, Michelle! Everything just works beautifully together 🙂
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Fairy dust indeed!
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Truly, Osyth! Even the local forest sprites would agree 🙂 ♥
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I’ll be right there and make mine rare, extra-rare… oh well, just knock the horns!! Sounds fantastic!
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Come on over, GP!! I’m with you on rare. I still haven’t forgotten your recipe for equal portions of Worcestershire, butter & ketchup! Every time I attempt to try it I’m out of one or the other 🙂 Time to stock up! Thanks a bunch!
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I’ll take mine medium-rare please! Both the Magic Dust and Herb Butter sounds delicious!
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Thanks, Kathryn! They both enhance a good steak for sure. Heck, they might even enhance a bad one lol! xoxo
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I’m going to make this herb butter. I got all these herbs growing in pots and here’s what to do with some of them.
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Thanks, Nancyruth! See?? You’re all set!!
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This sounds so simple and flavorful! Lovely recipe 🙂
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Thanks so much! Sometimes simple is best, right? 🙂
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I am not much of a beef eater, but I would definitely try this Lana! Looks mouthwatering delicious 🙂
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Me either, Marisa, but when I do, this is how I like it 🙂 Thanks so much! xoxo
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I do a rub on my steaks with just salt, pepper, onion powder, garlic powder, and Italian seasoning but this sound really good I’ll have the try it with the other spices as well as the herb butter.
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Mmm! I like yours as well! Herb butter seems to enhance the flavor of the beef–it’s a winner! Thanks so much for stopping by!
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Rare for moi… 🙂
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et pour moi 🙂
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