This is a different kind of spice rub for beef, especially beef roasts, flank steak, and chuck steaks. It's both a dry rub and a wet rub.
Most spice rubs are a mix of herbs and spices and we rub them into the meat before cooking. This rub starts out that way, but then we transform it into a thick oil-based paste. The idea is, because most of the ingredients are oil soluble, by mixing them in oil we can extract more flavor and get it into the meat. Normally marinades and rubs don't go very deep into the meat, but they can significantly change the composition of the surface, and the addition of oil to the mix helps transmit heat to the surface and enhanced browning by simulating the effects of frying. It's excellent on any cut of beef, especially roasts.
Makes. 5 tablespoons of dry rub, and when mixed with oil makes enough paste for a 10 pound roast. Preparation time. 15 minutes.
Ingredients
2 tablespoons ground black pepper
2 teaspoons dried rosemary leaves
2 teaspoons dried thyme or oregano
1 teaspoon table salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne or chipotle powder
olive oil
Do this
1) Mix everything except the olive oil in a bowl. Store in a jar for use later or proceed to the next step if you plan to use it now.
2) When it is time to use the paste, mix 1 part of the dry rub with 1 part oil to make a paste.
Optional. Add 3 tablespoons prepared horseradish.
3) Pat the meat dry with paper towels, pour the paste on and rub it in. You can cook right away, but if you can leave it sit for up to 24 hours it will penetrate better.
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