Prep 5 mins
Cook 8 mins
This recipe is from Cooking Light magazine. It is also good on chicken breasts, shrimp, or pork tenderloin. I make the rub and cover the steaks with it before I stick them in the freezer for a make-ahead meal. When they are thawed they are ready to go straight to the grill.
- 4 (453.59 g) beef tenderloin steaks, trimmed (1 inch thick)
Creole Spice Rub
- 4.92 ml dry mustard
- 4.92 ml garlic powder
- 4.92 ml sage
- 4.92 ml dried thyme
- 3.69 ml salt
- 2.46 ml cumin
- 2.46 ml ground red pepper
- 2.46 ml greshly ground black pepper
- Combine rub ingredients. Rub evenly over steaks.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each or until desired degree of doneness. Remove from heat and let stand 5 minutes.
Me, and my wife loved this recipe...
I found this recipe for my husband. He used it as a rub for ribs. I think the spices blended very well together.
This was sooo good! The spices were delicious and the meat was perfectly tender. The only one in my family who didn't like it was my daughter, who just doesn't like a lot of spices. The rest of us loved it!