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!
- 4- 6-8z NY strip, top sirloin or rib eye steaks
- 2 tablespoons olive oil
- 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
- 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
- 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
- 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.