Using a spice rub
Earlier this week when I mentioned using unsweetened cocoa powder as a meat rub, it got me thinking about all the oddball meat rubs there are out there. Unlike (say) a marinade, the purpose of a meat rub is just to add flavor. Personally, I really half-ass it in the meat rub department. I buy spice mixes, and sprinkle them on the meat right before putting it in the oven.
But there are so many wonderful and unusual rubs you can make, it's a shame not to try some of them! These dry rubs should be applied to a dry cut of meat, so you may want to pat it with a paper towel before adding the spice mixture. To apply, just take a few tablespoons of the spice mixture and rub it all over the surface.
If you want to give the cut extra time to absorb the flavor, just wrap it in plastic and put it back into the fridge for 30-60 minutes. Store unused spice rub (assuming you haven't touched it with your raw meat-contaminated fingers) in an airtight container for up to a month or so at room temperature. The rub will lose flavor after time, so it's best to make it fresh.
Here are two interesting and easy rubs you might want to try:
Coffee
Coffee grounds are a classic "cowboy" meat rub, particularly on steaks. It may sound odd at first blush, but once I thought about it, I realized that coffee grounds probably add the perfect dark, smoky note to steak.
This one would be especially good if you plan to cook your steak in a skillet, because it can give your steak a little bit of that richness you might otherwise get from grilling. A basic coffee rub is just coffee, salt, pepper, and maybe a dash of paprika and garlic powder.
Chipotle
Is there anything the chipotle pepper can't do? A chipotle meat rub will add a little bit of heat, smoky flavor, and Mexican flair to your meat. This basic recipe uses chipotle, brown sugar, paprika, dry mustard, cumin, and salt.
Image courtesy Flickr/jacobian