Chicago Steakhouse Rub
tablespoon dry mustard
teaspoons granulated garlic
teaspoons coarsely ground black pepper
teaspoon sweet smoked Spanish paprika
teaspoon dried thyme
teaspoon cayenne pepper
- Stir together the dry mustard, granulated garlic, coarsely ground black pepper, sweet smoked Spanish paprika, dried thyme and cayenne pepper. To use, cover both sides of steak generously with rub; allow to stand 30 minutes at room temperature before grilling. Makes 1/4 cup.
Nutrition Facts(Chicago Steakhouse Rub)
- Per serving:
- 5 kcal cal.,
- 1 g carb.
- Percent Daily Values are based on a 2,000 calorie diet