We have just began to have wether that is suitable for grilling although many would say all weather is suitable for grilling. With warmer weather here, we went out and purchased some thick steak.

There is something special about the smell of steak cooking over a bed of hot coals. Even more special when rubbed with cracked pepper and a little salt. The slightly spicy flavor and earthy smell of cracked black pepper has been noted as a good thing for a very long time. Of course we use our all natural Cracked Pepper Dry Rub as we kicked it up a notch with our secret blend which includes a healthy amount of cracked pepper, not ground pepper, cracked pepper, like you would get in 5 star steak house. We also added other aromatic and flavorful herbs and spices to enhance the experience. Then we added just enough gourmet flake sea salt to make it all play nicely with steak.

In case you are unfamiliar with dry rubs or cracked pepper crusts on steak we are here to help. You may use your own blend, the recipe below or our gourmet all natural cracked pepper dry rub.

First, go out and buy a really nice steak. We prefer a nice marbling of fat and a thick cut.

Next prepare your blend. An easy blend for steak is 1 Tablespoons or so cracked black pepper and about 1 Teaspoon salt OR 1 Tablespoon Knox's Cracked Pepper Dry Rub. If you are going to create a crust you may want to double or triple these measurements. The difference between simply dry rubbing a steak and creating a crust is in direct proportion to how much you like cracked pepper. Personally I prefer the crust. It created a better flavor and you can always scrape it off if it become overpowering.

To rub you steak do as the name suggests. Take your steak and sprinkle your spice blend over it. Thoroughly rub the spices over the surface of the steak and allow to sit for maybe 10 minutes or so before grilling.

If you would like a Cracked Pepper crust rub as described above and then cover in the spice blend and pat to cover in a single layer.


Grill over hot/medium hot coals for approximately 8 - 12 minutes flipping once depending on how rare you like your steak.

Serve with sour cream mixed with a little Horse Radish. Approximately 4 tablespoons Sour Cream and 1 tablespoon Horse Radish. Taste and adjust.

We hope this gives you an idea for having an excellent cracked pepper steak. Simple and tasty.

Enjoy!
Knox's Spice Company
http://www.knoxspice.com
info@knoxspice.com

Recently we had been asked by a customer about salt in dry rubs.

"How come some commercial dry rubs are so salty and why is salt so seemingly important in [spice] blends?"

Salt in dry rubs is important as it aids in enhancing flavor and restricting loss of moisture in meats when cooking. We feel some dry rubs use a lot of salt because salt is cheap. Our philosophy is that since salt is so cheap, you can add your own salt. You should taste the spice blends before rubbing them into the cut of meat so you know what you are in for. If you think the blend you are using needs more salt add it in moderate amounts until you achieve the amount of saltiness you prefer.

We feel, our dry rubs have just enough salt to enhance the flavor and trap the natural moisture of the cut.

Thanks for asking,
Knox's Spice Company
http://www.knoxspice.com
info@knoxspice.com

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