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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.
- Combine all ingredients in a jar and chill until ready to use.
- To use, liberally rub the paste on beef and either cook or chill/marinade for up to five hours.
Wow! This makes a LOT of seasoning! It's quick and easy to make. However, I found it worked better with ground beef to make burgers with rather than to use on steaks. (It's a little too intense for steak). Otherwise, I recommend this. I used regular mustard since I did not have creole mustard. It is very spicy and has a lot of heat - which is good for people like me who like hot and spice - but it is not for the faint of tastebuds. Thanks for sharing this Toni!