Simple Steak Seasoning Recipe

Recipes . . . where pepper grinders and peppercorns are the stars.
OK, well maybe not the stars, but at least one of the key tools and ingredients.

Recipe for Simple Steak Seasoning from Mapleseed Gallery on spicemills.caThis simple steak seasoning can be used as a dry rub or as a last minute seasoning.

  • 3 tablespoons of freshly ground mixed peppercorns
    See the spice blend recipe at www.spicemills.ca/products/pepper-inspired-recipes/
  • 1 tablespoon of freshly ground sea-salt
  • 1 tablespoon of garlic powder
  • 1/2 tablespoon of chili powder (or a little more if you like more heat)

To use as a dry rub. Rinse and pat dry the meat and lay it flat on a clean dry work surface. Into a small bowl freshly grind the peppercorns and sea-salt, add the garlic powder and chili pepper and mix together. Rub the spice mixture well into both sides of the meat. Place the meat in resealable plastic bag and squeeze out as much air as possible and seal the bag. Refrigerate for 4 hours.

To use as a last minute seasoning. Follow same steps as above but go right from the “rub” to the grill. This will work great too, but won’t be quite as tender and flavourful as the dry rub method.

Regardless of whether you use the dry rub or last minute seasoning method, we recommending barbequing your meat over an indirect flame to help keep your dinner tender and juicy (see note on indirect heat below).

A little bit about “indirect heat”. When using indirect heat, your goal is to never have any part of the meat directly over flames or charcoal. You can only do indirect cooking with a charcoal, gas or electric grill that has a cover. In this respect, it acts very much like a convection oven . . . the heat swirls around the inside of the grill and the meat is cooked from all angles. This also eliminates the need to ‘flip’ or turn your meat during the cooking process. Personally, I use a Traeger Grill which does an awesome job of smoking, barbequing, and grilling food using indirect heat. If you don’t have one of these (or something similar) there are a lot of great articles online that explain how to set up your barbeque for indirect heat. Here are a couple of links we found:

  • Barbecue Cooking Tips – Indirect Heat Grilling For Perfectly Done Outdoor Roasts http://bit.ly/rtmmO5
  • Indirect Heat : Tips & Techniques of the BBQ Guru http://bit.ly/qmLnMp\
  • How to Grill With Indirect Heat | eHow.com http://bit.ly/r8I0Bq

The secret to maximum flavour and fragrance is freshly ground peppercorns and sea-salt, and a really great spice grinder. All our spice grinders are handturned from beautiful exotic and domestic hardwoods and feature authentic CrushGrind® ceramic mechanisms.

  • Click here for more information and to see our unique handturned pepper and salt mills
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