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Found this idea in a flyer produced by the Beef Council for restaurant and catering chefs. (Thus the large volume of rub generated.) Have not tried this one yet but it should work well on either steaks or roasts. I'm also guessing a couple tablespoons mixed into ground beef would make a fantastic burger.
Units: US | Metric
Serving Size: 1 (367 g)
Servings Per Recipe: 1
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