Enough rub to generously cover two beef loin, NY strip steaks, 1" thick and about 3/4 pounds each.
1 teaspoons garlic powder
1 teaspoons sweet, smoked paprika
1 teaspoons chili powder
2 teaspoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon cocoa powder (unsweetened)
1-2 dried chilies*, such as ancho, poblano, chipotle, guajillos, chopped. (optional)
3/4 teaspoon salt and black pepper
Place all the ingredients into a spice grinder (a.k.a. coffee grinder) or food processor and grind/pulse till all the ingredients are pulverized and well blended.
Generously sprinkle mix over top of steaks. Using cleaning hands, massage and rub in mix. Turn steaks over and repeat. You should have a nice coat of mix on each side and along the sides of the steaks. Grill, broil or pan fry to preferred doneness.
TIP: Always let your steak rest, with tented foil over it for at least 5 minutes. This gives the steak time to redistribute all the juices, that tend to gather towards the center while cooking, throughout the rest of the meat. Allowing for a juicer, more flavorful bite.
Serve with my Sweet and Savory Roasted and Grilled Corn on the Cob or with my Hot Bacon Mustard Potato Salad to round out the meal. ENJOY!
*The addition of dried chilies is totally optional. If you don't want the heat in your mix, feel free to leave it out. If you do want the heat, add as little or as much of the dried chilies as you want.
This rub is great on just about any type of protein, including seafood such as fish and scallops. Aside from absolutely loving it on any cut of steak, I especially love it on chicken and turkey. That's why I named this rub "... steak & everything else rub".