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Beef Tenderloin Steaks With Creole Spice Rub

Beef Tenderloin Steaks With Creole Spice Rub created by SharleneW

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.

Ready In:
13mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@SharleneW
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@SharleneW
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"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."
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  1. CiaoBella
    Very nice recipe. I soaked the tenderloin steaks in lime juice for an hour beforehand because lime juice and the cumin in your recipe tend to go well together. I did not have ground red pepper, so I added crushed red pepper flakes after the steaks were cooked, which made for a nice presentation. Great recipe.
    Reply
  2. Ricky 1
    Me, and my wife loved this recipe...
    Reply
  3. Plumshadow
    I found this recipe for my husband. He used it as a rub for ribs. I think the spices blended very well together.
    Reply
  4. MummaKat
    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!
    Reply
  5. ChezNicolette
    We loved this! My DH said it reminded him of the spices they used to season meat in Nigeria. I will be trying it on chicken and seafood next. I will be making a big batch of this now and storing it in an empty spice jar. Thank you so much for the recipe!
    Reply
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