Yes, you can get the McCormick & Schmicks Montreal Spice Rub and rub a dub dub the heck out of that steak.
You can even tell everyone that you’re a purist and believe that all a good steak needs is some aging, some kosher salt and some fresh coarsely ground black pepper, bringing out your engraved peppermill for extra effect.
Of course, you can do what many do and empty half your spice cupboard on your steaks in a motivated attempt to “create your own blend”.
Well…lets ditch all of that, I am going to share a wonderful dry-rub recipe that you and your guests will crave for BBQs to come! Many Naijas know SUYA as that craveable spicy, smoky, savory kebab that offers a mouthful of meaty goodness generously rubbed with a unique blend of spices. It is typically made with beef, but for my catering business I have made it successfully with lamb, chicken, shrimp and even fish! I guess I stopped short of sprinkling it on top of a cupcake lol
While it is possible to buy this spice rub already jarred from African specialty markets, it is sooo easy to make your own! Here, here, stop fussing…I will show you how. You owe me.
First a brief primer on grilling:
(You know I’m all for recipes…but if you don’t know technique…ingredients ain’t gonna help you boo boo -inside joke….anywayyyy…lol)
1) Use well marbled meat! For grilling you don’t want lean meat. Fat=flavor so look for cuts that have fat weaved throughout the meat. The fat melts from the heat and bastes the meat from the inside.
2) Let the meat come to room temperature before grilling or at least remove the chill to ensure even cooking.
3) Prep the grill: Make sure its clean, oiled and hot. However know where the hot spots and the not-so-hot spots are. I have also successfully used a cast-iron grill pan to excellent results.
4) Keep basting oil, sauce or marinade nearby with brush. I recommend having 2 sets, one for raw meat and one for cooked.
5) Do not pierce meat while grilling. The juices will escape and dry out the meat. Only exemption, see #6.
6) Use a meat thermometer! It’s not a must but it def takes the “fun” out of the guessing game. However, with experience you will be able to gauge when your meat is done to your liking.
***For a beef grilling guide: Rare-125/ Medium-Rare-130/ Medium- 140/Medium-Well- 150/Well Done-160***
7) Post grilling: Do not touch. No, this is not to torture you. The meat must rest…you know get used to its savoury situation :-). This enables the juices to redistribute throughout the meat instead of pouring out once cut.
So here’s the recipe:
Spicy Peanut Dry Rub (SUYA RUB)
1 cup dry roasted peanuts
1 tbsp ginger powder
2 tbsp cayenne powder
1 tbsp paprika powder
2 tsp onion powder
Kosher Salt to taste
(for best flavor make sure spices are fresh/potent)
(1) Using a mortar and pestle, grind the roasted peanuts until finely ground but not a paste. Put in a paper towel and press/blot out released oil until dry.
(2) Combine the ground peanuts with the rest of the spices- ginger, paprika, cayenne, onion powder and salt. Adjust to taste with salt.
(3) Have peanut, vegetable, or canola oil nearby with basting brush. Avoid using olive oil as it has a low smoke point (burns quickly) and also may impart unfavorable flavors.
(4) Generously season your steaks with spice rub all over. Pat it in.
(5) Preheat and oil the grill. IF NICE GRILL MARKS ARE IMPORTANT TO YOU: Place the steak on grill with bottom end of steak at 5 oclock. (ahhhh, the technicalities!!! :-)) Baste the upside with oil. After 2-3 minutes move the steak so bottom end is at 8 o’clock, leave for 1-2 minutes. Flip steak over, and baste. It should have nice cross-hatch grill marks. Cook until done to preference. Perfect to me is medium. For more traditional Nigerians, try it at medium-well. For well done…I’ll provide you with a better beef jerky recipe! lol
(6) Serve with grilled vegetables, roasted corn. sliced tomatoes and onions, or sweet plantains. Enjoy!
(Please excuse the font color change, WordPress is not allowing me to fix this! Anywho, the recipe remains the same!)