Last night, something rare and magical happened…I was up at my parents’ place enjoying some summer vacation, and I was there all alone. No parents, no siblings, no friends. I had the place to myself…and I loved it. And when dinner time was around there was only one thing I wanted to make…
I wanted to try a new dry rub, so I went to our family’s favorite grilling book…the Weber’s Big Book of Grilling. This is easily one of the best cookbooks we’ve ever bought. Every time we try something from it, we go nuts for it. There are notes and stars written all over this thing for the recipes that really knocked our socks off…like their Vanishing Rub for pork tenderloin…my life was changed at that moment…but that’s to discuss for another time.
This time I decided to try their Texas Dry Rub!
Here’s what you’ll need:
- 2 tbsp paprika
- 2 tbsp light brown sugar
- 1 tbsp chili powder
- 1 tbsp kosher salt
- 1 tbsp cracked black pepper
- 2 tsp granulated garlic
- 2 tsp granulated onion
- 1 tsp ground cumin
Press the rub into both sides of the meat and refrigerate for 1 hour prior to grilling to intensify the flavours. At this point I decided to go out for a run, because I had to get out of the house for a bit, or I’d never be able to last the hour of waiting. It smelled so good already.
After an hour, I brushed olive oil all over the steak, and then cooked it up on the BBQ. I tend to follow the directions in the book on their recommendations for grilling times (you can also find Weber’s Grilling Guides on their website.)
While the steak was cooking, I sliced up some onion and mushrooms and sauteed them in a little butter.
On the side I had my sauteed mushrooms and onions, as well as a mixed greens Greek salad with some crumbled herbed feta. Delish!