SCa Steak Rub - Kobe Roux
Step 2 in application and method
INGREDIENTS
Nutrition- 2tablespoons sea salt
- 2tablespoons cherry wood smoked sea salt
- 2tablespoons turbinado sugar
- 6tablespoons garlic powder
- 2tablespoons onion powder
- 4tablespoons onion flakes
- 1tablespoon red bell pepper
- 1⁄4
- 4
- 8tablespoons Hungarian paprika
- 2tablespoons cornstarch
- 4
- 4
- 2tablespoons chinese red chili pepper flakes
- 2tablespoons celery powder
- 1⁄2tablespoon turmeric
- 1⁄4teaspoon citric acid
- 2tablespoons brown sugar
- 2tablespoons black pepper
- 2tablespoons white peppercorns
- 4
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DIRECTIONS
- Combine all ingredients in a large bowl and whisk for about 15 minutes If you have a Kitchenaid© mixer, use it with the wire whisk attachment for at least 5 minutes It is important to get the spices well blended as this allows the moister ingredient,s like brown sugar to get coated with other spices. It will also help prevent caking.
- Using a canning funnel, spoon mixture into a thoroughly cleaned coffee grinder and pulse until the largest pieces are no larger than 1/32" (very small).
- Pulse in smaller batches.
- combine all of the ground batches and whisk again for 5 mins in a Kitchenaid-type mixer with the wire whisk.
- Transfer mixture to a large jar or shaker bottle.
- For use:
- Sprinkle liberally on steaks and let them come up to around 55-60 deg F. Allow them to sit for a minimum of 30-mins.
- Lightly spray steaks with grapeseed or coconut oil.
- Grill on HIGH HEAT for about 2 mins per side. (130 def F internal) then remove steaks, tent with foil and let rest for 8 minutes.
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