Our beef steak rub is formulated for beef steaks that are to be fried or barbecued (in an grill type barbecue as opposed to an oven or smoker). There is no salt in our rub as the amount of salt you will need will be determined by the size of your steak and your own personal taste. We use only very fresh herbs and spices in all our rubs.
Suitable Meat Cuts
You are frying or grilling (barbecuing) so you need a fast cooking tender steak with nice marbling. Try striploin or rib-eye. In our opinion fillet is a little too lean and probably too "posh" to rub with spices, and sirloin is a little tough if cooked too fast. A t-bone steak is a striploin and a fillet in one cut and makes a great treat if you are hungry. Ask your butcher for advice.
Dry rub the steak with sea salt flakes and leave it sit in the fridge for a few hours at least. Remove the steak from the fridge half an hour before cooking so as it is at room temperature. Pat the meat dry with paper towels and pat a generous amount of the rub onto the beef. You can mix the rub with a little water if required. Fry or grill the steak until it is cooked how you like it. Rest the beef for 5 minutes before eating.
Cooking the Perfect Steak
Every chef has an opinion on how to cook the perfect steak and none of them have the same opinion. After spending a productive morning watching YouTube on your behalf we have decided that Gordon Ramsey's opinion is the closest to ours and the one we endorse (he'll be delighted). A really good steak doesn't need much more than salt and maybe pepper, but for a party, a barbecue, or just a change we believe our steak rub is the best there is.
Eat it however you like, but for a true BBQ experience try our Scotch BBQ sauce with your beef.