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Austin Texas Steak Rub
The United States is obsessed with beef. This started in the 1800s, with the introduction of refrigeration to the market and the expansion of railroads across the country. Meat could be shipped in, and it started to get cheaper, so the general public was more and more interested in purchasing beef. Steak has always been a hot topic, but no longer are there such stringent requirements for what makes one great. Gone are the days of the same limited options of New York strip, beef rib eye, T-bone or tenderloin that once dominated steak houses and backyard grilling rituals.
Many steak aficionados mistakenly believe fat content is the one and only factor in the providing optimum beef flavor. The reality is that top chefs, butchers and food scientists have known for years that tougher, lesser marbled cuts are more flavorful. Experienced butchers believe that the increased flow of blood to a well-used muscle fully develops its meaty taste, giving it more beefiness. These tougher cuts have a more complete flavor that is simply not as prevalent in the more tender cuts.
The expensive cuts of steak are all from the same general region of the steer—along the spine on the back or along the ribs. Cutting edge chefs like to hunt for the pieces of beef that you don't typically find in the fancy steakhouses or in the refrigerated cases at most local supermarkets. The pieces of beef that this new generation of chef loves to use tend to be are more inexpensive, but they're not lacking in flavorful character. Some of our favorite tougher cuts are Flat Iron Steak, Brisket, Tri Tip, Skirt Steak, Flank Steak or Boneless Blade Steak. If you're one that believes a good flavorful steak doesn't need to break the bank, then you'll love our bold Austin Steak Rub to complement those cheaper cuts of beef. Steak rubs add both flavor and surface to these cuts of beef, making them a more gourmet experience without the costs associated with the typical gourmet meal.
The Story of Our Austin Texas Steak Rub
Beef, pork and chicken rubs are gaining in popularity with chefs and backyard grillers alike, since they are a super simple way to add nuanced flavor to all sorts of meats. Many chefs and hardcore grillers prefer dry rubs for grilling because they don't burn which makes them ideal for the grill in a commercial kitchen or out on your deck.
Our Austin Texas Steak Rub was inspired by the desire to create a rub that would encompass the grandeur of famous Austin Steakhouses and highlight the flavor of cheaper cuts of beef, giving them more attention. Since Texas is well known for its steak, and everything is bigger in Texas, we wanted to make sure this rub had a big flavor that would take steak of all kinds to another flavor level entirely. The incredible texture and the variety of flavors in this rub just seals the deal, making it one of our go-tos on a night out with the grill.
What's in it?
Our Austin Texas Steak Rub is hand blended from black pepper, garlic, onion, shallots, coarse sea salt, oregano, red pepper flakes and guajillo flakes.
Austin Texas Steak Rub is crunchy first, and then you get a lovely mouthful of salty, oniony goodness that is followed with some herbaceousness and a little bit of heat from the different chile flakes.
Where to Use
A good steak rub is coarser than a seasoning and should be more liberally applied. We like to first brush the steak with vegetable or olive oil before using our Austin Texas Steak Rub. Use two tablespoons of this rub with every pound of steak for even coverage and flavor distribution. Massage the steaks with this generous amount of rub and wrap them up to be stored in the fridge for at least 24 hours, but up to 3 days for a more "aged" taste. Allow the steaks a full hour to warm back up to room temperature before you grill them. Place then on the hot grill and char both sides of the steak, then move them to a cooler part of the grill and allow them to cook for 6 to 7 minutes per side for a perfectly cooked, medium rare steak. Allow the steak to rest for 7 to 8 minutes once it has been removed from the grill before serving it.
This steak rub was designed with beef in mind, but it tastes amazing with veggie burgers too! Try it in your homemade veggie burger recipes, or sprinkle some on top of a premade burger right before eating for a little crunch. One of our vegetarian staff members loves it on spicy black bean burgers.
Use only half a tablespoon per pound if you are using this rub on fish or poultry. It may overpower the flavor of the fish if too much product is used on it. Remember, you can always add more but you can't remove the rub once it is on the meat!
Our exclusive line of USA Seasonings are ALL NATURAL and contain NO PRESERVATIVES. USA Seasonings custom blends are made in small batches by hand. All of our seasonings come with a freshness guarantee. Our seasonings are made right here in the USA.