Makes 6 servings
Grab this dry rub when you’re looking for instant flavor . . . and color. It gives foods a wonderful burnished hue and, if they’re grilled, a delicious crust too. It’s a sweet and hot, herby, spicy mixture that you can make in quantity and store for a long time, if you’d like. Because it’s nicely balanced, it’s good for just about anything. In this recipe, I rub it on rib eyes destined for the grill, but it’s just as right for flank or skirt steak, hamburgers (work it into the meat or sprinkle it over the patties), pork chops, chicken (grilled or baked), shrimp or even corn on the cob or wedges of squash.
Working Ahead
The rub will keep in a cool dry place away from light for about 6 months. If you want to keep it, make lots.
To make the rub: Put everything in a jar, seal and shake. (Airtight, the rub will keep for 6 months.)
About 1 hour (or more) before cooking, pat the steaks dry between layers of paper towels. Rub each steak generously on both sides with the spice mixture. If you’ll be grilling within an hour, keep the steaks, covered, at room temperature; if you’ll be waiting for a few hours, cover the steaks and refrigerate; pull them out about 30 minutes ahead to come to a cool room temperature.
Heat an outdoor grill to medium-high (or heat an oiled or sprayed grill pan on the stove over high heat). Cook the steaks to your preferred degree of doneness. If you like rare steaks, take a look after 4 minutes on each side; for medium-rare, 5 to 6 minutes. If your steaks are less than 1 inch thick, reduce the cooking time. It’s hard to give a rock-solid time, because grills vary. (A rare steak should reach 120 to 125 degrees F on an instant-read thermometer.) Remember that the steaks will continue to cook a bit once they come off the grill, so err on the side of less done. Transfer the steaks to a platter, tent with foil and let rest for 5 minutes before cutting each steak in half and serving with flake salt, if you like.
Storing: Leftovers can be kept covered in the refrigerator for about 3 days.