For years I was in search of a steak rub that was more balanced, that tasted less salty. This rub allows you to coat the steak pretty heavily if it is a thicker steak, which really creates an amazing flavor crust over a hot grill. I like this on thicker steaks, such as Ribeye, Hanger Steak, and New York Strip.
Season 30 – 90 minutes ahead of time and rest in the fridge.
- 2.5 Tablespoons Coconut Sugar
- 3 Tablespoons Sea Salt
- 2 Tablespoons Black Pepper
- 2 Tablespoons Lawry’s Seasoned Pepper
- 1/2 Tablespoon Smoked Paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1.5 teaspoon lemon pepper