To-date…the best dry, steak rub seasoning I’ve come across.  I sometimes run into the problem of making a rub that is not ‘powerful’ or seasoned enough to apply to thick cuts of meat.  This one changed that, whether you apply sparingly or generously…this rub gets the job done.  (Don’t be hesitant to use this on chicken or ribs as well…it’s pretty versatile)

ingredients 

4 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper, coarsely ground
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric (can substitute a little curry for an Indian flare)

preparation

1. Mix all ingredients together and store in an air tight container for future use.

Note: Applied best when hand rubbed to thawed meat.

serving size

n/a – As long as you store this in an air dry container, you can make as much of this as you can store.  Just double, triple, quadruple the ingredients as necessary.