Garlic Peppercorn Steak Rub DIY Spice Mix - 52 Grilling Time Secret Extras

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If you get up very early in the morning, you can feel it... Early September but still... Fall is in the air.

While grilling can be and for some of us already is a year round activity, Fall is my very favorite time to grill.  The weather is crisp, the air smells fresh and of course the extra laser light show (leaves changing color) that nature provides.

And of course the possibility of the last grill of the season,

Steaks are expensive (and seemingly getting more expensive every trip to the store).  This mix of fresh garlic, lots of fresh ground peppercorns and the all important secret ingredient (a little Mustard Powder) is worthy of that expense.

Easy to DIY RUB, just a few tips to make your back yard grilling session (or cook under your broiler if you want to cook inside).  Dramatic flavor PUNCH for your steak!

OK... Here's what I did...

Garlic Peppercorn Steak Rub
DIY Spice Mix -
52 Grilling Time Secret Extras

Ingredients

• 4 Cloves (4 TBS) Garlic, Fine Mince
• 2 tsp Ground Mustard
• 1 tsp Chili Powder
• 4 TBS Freshly Ground Black Pepper
• 1 TBS Sea Salt
• 1/2 tsp Cayenne Pepper
• 4 (6 to 8 Ounce) Beef Sirloin Steaks (any cut of beef or even Hamburgers
• Drizzle of Olive Oil

Cooking Directions

1. In a small bowl, combine all of the spice ingredients. Mix well, break up any clumps with your fingers to insure even distribution.
2. Drizzle Olive Oil on the steaks and spread evenly.
3. RUB (It's not called a sprinkle) the spice mix on the steaks. Once they have an even coat, wrap in cling wrap and allow to sit room temperature for 30 minutes for the spices to meld into the meat.
4. During that 30 minutes, prepare your grill. Make a HOT spot, with the coals under half of the grate.
5. With the coals HOT, unwrap the steaks and grill about 2 minutes per side. Take the internal temperature of the beef. Continue cooking 2 minutes per side, checking internal temp with each flip. Transfer meat from the HOT side to the cooler side with no coals under the steak when internal temp reaches 140 degrees. Cooking time over the hot coals will vary depending on how hot the fire is, how thick the steak is and the fat content of the steak. Always check done-ness with an instant read meat thermometer. Continue to monitor the internal temp and pull the meat from the grill when internal temp evens out to 145 degrees (medium rare).
6. VERY IMPORTANT... Always rest your grilled meat for 10 minutes room away from the grill before slicing/serving, allowing the juices to reabsorb into the meat.
7. Serve warm and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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