Nothing says summer like firing up the grill and cooking a few juicy, delicious steaks. I love the smell of meat on the grill. There’s just something about it that makes the mouth water in anticipation. Sure I love a good chicken on the grill, a pork loin, or even turkey cutlets but nothing is as good as a steak.
I do like to experiment with different rubs and sauces when putting meat on the grill. I have several packets of mix that I keep on hand for when I’m in a big hurry. I also have 3 air tight containers of rubs that I made last year when I visited Certified Angus Beef. All three are really good but I particularly love the Santa Maria rub. I think it’s because it’s such a simple but flavorful rub that works well with steaks on the grill or roasts in the oven.
So let’s talk about how to grill the perfect steak using a dry rub. I’m sure there are a million techniques out there and I’ve tried several but I find that simple is best. I like to take the steaks out of the refrigerator about 30 minutes before I begin grilling. I rub them generously with a rub like this Santa Maria Rub. Place them on a plate and let them come to room temperature.
Next, fire up the grill. Take a paper towel, dip it in vegetable oil, and run it over the grates so that the steak doesn’t stick. Place the steaks on the grill at an angle and cook for 3-4 minutes then carefully pick them up and turn them 90 degrees and place the steak back down for 2-3 minutes. This will make those pretty diamond grill marks on them.
Then flip the steaks over and cook until your desired temperature is reached. I like to pull mine off the grill when they read 132 or 133. I let them rest on a cutting board for about 5 minutes and the temperature reaches between 135-140. This allows it to come to temperature and keeps the juices in. Then it’s up to you what to do with it! I generally like to use a little bit of sauce on the side though a well grilled steak is great on it’s own as well.
I made ended up using the Santa Maria rub when I made these delicious Certified Angus Beef Brand Strip Steaks for my husbands birthday. They were cooked beautifully and had a delicious flavor of pepper, garlic, and onion. This rub is great to make and store in the cupboard in an air tight container. Whenever I run out a whip up another batch to place in the container for next time.
- ½ c. coarse kosher salt
- ½ c. fresh cracked black pepper
- ¼ c. granulated honey (or sugar if you can't find the honey)
- 2 T. granulated garlic (I love using granulated roasted garlic!)
- 1 T. onion powder
- Mix all ingredients together in a small bowl.
- Place in an air tight container and store in a cool, dry cupboard.
- To use, rub 1-2 tablespoons of Santa Maria rub for each pound of steak.