Three steak rubs you have to try

Our grass fed steaks are hung on the bone and aged for a minimum of 28 days. This maturation period reduces water content and allows the meat to tenderise and develop rich, meaty flavours. We’ve been experimenting with spices and seasoning in the Field & Flower kitchen to create some amazing steak rubs. Here are three steak rubs to get you started. Why not make a batch and store in salt shakers so you have them on hand for your steak dinners?

The Spanish rub
The sweet and smoked paprika in this rub tastes fantastic with our grass fed fillet steak. We also included a little orange zest to add a tang of citrus.

Ingredients:
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp dried fennel
• 1 tsp black pepper
• 1 tsp sea salt
• 2 tsp orange zest
(This makes enough to cover one steak)

Method:
1. Select your cut. We chose to pair this rub with our premium, grass fed fillet steaks.
2. Combine all of the ingredients and gently grind them in a pestle and mortar until combined.
3. Sprinkle the rub over each side of your steak and massage into the meat so it has a nice covering.
4. Ideally, it’s best to pop the steak back into the fridge for a couple of hours and let it rest in the seasoning until it’s time to cook. This allows the flavours to permeate the meat.
5. Make sure you remove your steak from the fridge at least 20 minutes before cooking to let it get to room temperature.
6. Preheat a griddle pan to the highest heat and place the steak front side down in the pan. The cooking time depends on how well-done you like your steak. For a fillet we would advise 2.5 mins per side for rare, 3.5 mins per side for medium rare and between 4 and 4.5 mins per side for medium.
7. Once the steak is cooked to your liking, place on a plate or chopping board and wrap in tin foil. Allow to rest for a minimum of 5 minutes to help the steak relax and to become extra tender and juicy.

James’ tip: When making any steak rub, we recommend grinding the spices in a pestle and mortar to release the essential oils.

The Aromatic rub
This is perfect for spice lovers. To create this rub combine cumin, turmeric, dried coriander, garlic granules and dried parsley with a pinch of salt. This alone is fairly fragrant, but you can always add some cayenne pepper if you really want to work up a sweat.

Ingredients:
• 2 tsp cumin
• 1 tsp turmeric
• 1 tsp dried coriander
• 1 tsp sea salt
• 1 tsp garlic granules
• 1 tsp dried parsley
(This makes enough to cover one steak)

Method:
1. Select your cut. We chose to pair this rub with our grass fed onglet steak.
2. Combine all of the ingredients and gently grind them in a pestle and mortar until combined.
3. Sprinkle the rub over each side of your steak and massage into the meat so it has a nice covering.
4. Ideally, it’s best to pop the steak back into the fridge for a couple of hours and let it rest in the seasoning until it’s time to cook. This allows the flavours to permeate the meat.
5. Make sure you remove your steak from the fridge at least 20 minutes before cooking to let it get to room temperature.
6. Preheat a griddle pan to the highest heat and place the steak front side down in the pan. The cooking time depends on how well-done you like your steak. For an onglet steak we would advise 2 mins per side for rare, 3 mins per side for medium rare and 4 mins per side for medium.
7. Once the steak is cooked to your liking, place on a plate or chopping board and wrap in tin foil. Allow to rest for a minimum of 5 minutes to help the steak relax and to become extra tender and juicy.

James’ tip: Butterfly your onglet steak to get the feathered affect. This is done by running a sharp knife carefully down the side of the steak so it opens out. The rub can then really penetrate the muscle fibres.

The French rub
The strong flavours of rosemary, oregano, garlic and thyme in our French rub pair beautifully with our premium côte de boeuf.

Ingredients:
• 1 tsp rosemary
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp garlic granules
• 1 tsp sea salt
• 1 tsp black pepper
(This makes enough to cover one steak)

Method:
1. Select your cut. We chose to pair this rub with our grass fed côte de boeuf.
2. Combine all of the ingredients and gently grind them in a pestle and mortar until combined.
3. Sprinkle the rub over each side of your steak and massage into the meat so it has a nice covering.
4. Ideally, it’s best to pop the steak back into the fridge for a couple of hours and let it rest in the seasoning until it’s time to cook. This allows the flavours to permeate the meat.
5. Make sure you remove your steak from the fridge at least 20 minutes before cooking to let it get to room temperature.
6. Preheat a griddle pan to the highest heat and place the steak front side down in the pan. The cooking time depends on how well-done you like your steak. For a côte de boeuf we would advise frying for 2-3 mins on each side, before transferring to a hot oven and cooking for 8-10 mins for rare or 12-15 mins for medium.
7. Once the steak is cooked to your liking, place on a plate or chopping board and wrap in tin foil. Allow to rest for a minimum of 5 minutes to help the steak relax and to become extra tender and juicy.

James’ tip: Make sure you remove your steak from the fridge at least 20 minutes before cooking to let it get to room temperature. We prefer to apply our rub a few hours beforehand to really let the flavours infuse with the meat.

You can find more recipes here.