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The Ongoing Steak Spice Project

Steak Spice Project 1

I have had a number of ongoing spice blend projects underway for quite some time now. This summer, I continued on with a steak spice recipe I have been working on but I am still not quite satisfied with as yet. I took as a starting point two previous blends I have featured in previous posts; the first being one I used for an Oven-baked Beef Ribs recipe (which I liked very much), and the second a rather exotic blend for Barbecue Beef Ribs (which I didn’t care for nearly as much). The work in progress thus far takes a little for each but it needs something else so I thought I would share my progress thus far and invite some input from my readers… 

Steak Spice Project 2

Here are some nice bone-in rib-steaks I used to test the current recipe. The spice blend has been rubbed into the meat (with extra in the fat and on the bone), and left to sit for a couple of hours. The list of spices is as follows:

  • 4 tbsp. Garlic Salt;
  • 1 tbsp. Dried Porcini powder;
  • 1 tsp. Spanish Paprika;
  • 1 tbsp. Dried Lemon Peel;
  • 1 large Dried Chipotle Pepper;
  • 1 tbsp. mixed Peppercorns;
  • ½ tsp. Thyme;
  • ½ tsp. Cumin Seed;
  • ½ tsp. Celery Seed.

The last 7 ingredients were ground together using a coffee bean grinder and then mixed with the first three.

Steak Spice Project 3

The steaks were very nice after being grilled to medium rare and I am quite happy with the spice blend. Indeed, I like as much as any commercial mix I have used before. Still, it really needs something… a little more ‘tang’ for one thing… but I am still pondering where to go.

If anyone wants to try this out and give me some suggestions I’d be very interested…

 

2 Comments Post a comment
  1. Is the paprika smoked, sweet or hot? If it is the first, add the last. If its the last, add the first. If its the second, replace with the first and last, if you know what I mean?
    Best,
    Conor

    November 6, 2013
    • It is a Hungarian variety. Not especially sweet and, while I don’t think it is specifically smoked, it does have quite smoky notes.

      November 6, 2013

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