Prep 3 mins
Cook 0 mins
Speaks for itself
- 1 tablespoon dried marjoram
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary, crushed
- 3⁄4 teaspoon dried oregano
- 1⁄2 teaspoon onion powder
- Combine all ingredients.
- Rub over steaks before grilling or broiling.
- Will season four to five steaks.
- Store in a covered container.
I used this on a couple prime rib steaks and refrigerated 9 hours with the rub on. I added a touch of kosher salt to the steak then the rub and grilled. This was great tasting without overpowering the true flavour of the meat. A deffinite keeper.
I thought this mixture was good, but I got complaints about it "not penetrating" the meat. I don't know. I was short on something (didn't take notes, so I don't remember what). I know that Miller's signature was salt-free dishes, but I think maybe a bit of salt would have helped. I have some rub left, so we'll see what the reaction is when I use it again.
This is a very good rub. I used it on NY strip steaks and as the other reviewers said, it's not over powering, but yet the spices still come through very subtly. We prefer more of a kick, so next time I'll add some cayenne or Emerils essense. Thanks for sharing.