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.
Very good taste. I didn't have any onion powder on hand, so I used some lemon pepper (not that I think they taste the same, but I like lemon pepper on my steak). The meat was tender and flavorful - the rub isn't too overpowering. It was cold and rainy here today, so I broiled them inside - can't wait to try this when we use the grill! Will make again.
I rubbed this on steaks, and then placed in a hot iron skillet that had a little olive oil, and cooked about 3 minutes. Then turn steak over and place iron skillet in 5oo deg. oven for about 3 to 4 min. Husband's comment was this is fantastic!