Saturday, May 18, 2013

May Is Beef Month: Garlic-Thyme Steak Rub

Garlic-Thyme Rub Tenderloin Steak

  1. 2 pounds beef shoulder top blade (flat iron) steaks (about 8 ounces each) or 2 pounds ribeye, top sirloin, top loin or tenderloin steaks, cut 1 inch thick or 4 pounds porterhouse or T-bone steaks, cut 1 inch thick        
  1. 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme leaves
  2. 2 tablespoons sweet paprika
  3. 3 cloves garlic, minced
  4. 1/4 teaspoon ground red pepper


  1. Combine rub ingredients; press evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.

Recpie courtesy of

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