Monday, August 9, 2010

Spicy Sugar Steaks

A spicy rub of brown sugar, paprika, chili powder, Cajun seasoning, garlic and onion powder, perfect for grilled or pan seared steaks.

Spicy Sugar Steaks

You don't see much on this site about steaks and it's not because we don't eat them - we certainly do. It's because my favorite steak, hands down, is a rib-eye, and to me they just don't need anything much. A quick dousing of Dale's, Country Bob's, or just plain ole Worcestershire sauce while it comes to room temperature for the grill, and that's about all I ever do most of the time. I don't even add salt or pepper to them, before or after, and no steak sauce or enhancements for this gal.

But my Sugar Steak is one exception.

I adore this rub and so does The Cajun. And while I know it seems odd to put sugar on a steak, trust me - it is some kind of good. I'm sure lots of you have heard of pork rib rubs with brown sugar, and a few of you might have seen sugar grilled steaks from people like Steven Raichlen, or maybe you've seen the mixes in the stores, but the truth is sugar steaks have been around for a long time, and even if you're pretty much a steak purist like me, I think you'll enjoy this for a change of pace.

A pretty good general purpose rub for burgers, chicken and pork chops too by the way, this has a nice Cajun bite to it, but if you prefer things a bit more on the milder side, you can eliminate the Cajun seasoning, and use regular chili powder instead of chipotle.

And yes, I know... there are no pretty crosshatch markings on my steak - though knowing I was going to photograph these for the blog I truly had intended to do that, and well, between having to add a new tank midstream and trying to grill between the thunderstorms, frankly, I didn't think about it. Seeing as I'm not in any way, shape or form a BBQ (as in slow smoke cooking and not the sauce) aficionado, honestly, I don't really worry about that all that much either. Eh, maybe next time - but don't count on it.


Recipe: Spicy Sugar Steaks

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 2 hours | Yield: About 3/4 cup


Ingredients
  • 4 (3/4" thick) beef steaks (NY Strip, T-Bone, Rib-eye)
  • 1/2 cup of dark brown sugar, packed
  • 1 tablespoon of paprika
  • 1 tablespoon of chipotle chili powder
  • 1 tablespoon of kosher salt
  • 1/2 tablespoon of fresh cracked black pepper
  • 1 tablespoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon of onion powder
Instructions

Place the steaks on a glass plate or platter. Combine all of the remaining ingredients and mix with a fork until well combined. Apply half of the rub mixture on one side of the steak. Turn and apply the remaining rub on the other side, applying some to the sides of the steak. Cover with plastic wrap and refrigerate several hours or overnight.

Remove steaks and bring to room temperature, about 30 minutes. Grill or pan fry as usual - let rest 5 minutes before serving.

Cook's Note: This is a great all purpose rub. I've had several readers tell me that they've used it on all kinds of foods - ribs, chicken, pork chops, brisket, even shrimp.

Source: http://deepsouthdish.com

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Posted by on August 9, 2010
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27 comments:

  1. It works for other meats, why not steak. I have a couple curing in the fridge that I'll try this on.

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  2. those look so good. it's funny how people tend not to write about things that they cook the most often.

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  3. I just hit my own forehead and said "DUH" never thought to do this, but it makes sense and looks outstanding-minus the cross hatch grill marks :)

    anne
    www.anniebakes.net

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  4. This does look great! My hubby will love this. We went out of town over the weekend, and my husband had steak at a restaurant. I'm sure this will be better. It always seems to be.

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  5. This rub sounds amazing! And I never get cross hatch marks. That involves way too much thinking on my part.

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  6. Good stuff Larry - enjoy!

    LOL Justin - well, first we eat far more shrimp and chicken than we do steak but I'm not so sure a lot of folks would be interested in a blog recipe that says douse your steaks in Lea & Perrins, let sit 30 minutes and grill!

    Let me know if you try them Anne & Kathleen! Enjoy.

    LOL Pam, that is EXACTLY what I mean. :) My brain is usually pretty occupied with other things and making sure I don't burn the things!!

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  7. I just printed out the recipe so I can try it when I get steak! It sounds really good.

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  8. I like my steaks pretty plain too Mary-they're just so good on their own that they don't need much decoration! :)
    But your sugar steaks sound and look really good too, and I do use brown sugar in rubs for other cuts of meat I cook. Thanks for posting this Mary!

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  9. Yep! No doubt a simple steak au poivre would love a little brown sugar on it too. This works.

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  10. Oh, yum!!!!! I've had some friends ask me for some good recipe blogs and yours was one of them!

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  11. Holy cow! That looks good! I can't wait to try it!

    Thanks Mary!

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  12. Looks seriously awesome! I'm sure the caramely sweetness is amazing with a good steak :)

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  13. I haven't tried a sugar steak and I have two Raichlen books. I'll have to give this a shot sometime. But I agree with you, it's hard to beat a simple ribeye.

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  14. Wow that was a great recipe!! We made these steaks for dinner tonight with grilled zuchinni and squash and a baked potato on the side...YUMMY!!

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  15. So glad y'all enjoyed the recipe! Thanks so much for taking the time to come back and leave a comment about it also - I appreciate that!

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  16. Does anyone every comment after they tried the recipe? Guess I will be the first as mine are waiting to go on the grill. I really cant see how anything with brown sugar would be bad....

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    Replies
    1. Sometimes they do Michelle - many times they don't even though they enjoyed a recipe. There is one comment above who came back to say they thought it was a great recipe, yay! I hope you enjoyed these - we sure do!

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  17. Mary, We are like you in not putting much on steaks, but this did sound so good I had to try it last night (was too full to come back & comment lol). Hubby had a cow when he saw me putting the sugar mixture on. This was a wonderful different way of having steak. It was so delicious, will definitely be making this again!
    Michelle

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    Replies
    1. So glad you enjoyed it!! It's nice for a change, right?

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  18. Yes, most of the time I just want "steak" but sometimes I have to have blue cheese with it, just to vary it up. This sweet steak was not that sweet, just had the hints of a little spicy/slightly sweet. Propane tank was empty so did it on the stovetop, caramelized nice & still kept it med rare. Cant wait to try this on the fire pit over oak, weather permitting or maybe not long as its not raining! Cant wait to try more of your recipes. If I could only buy crawfish here urghhhhhh

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    1. That's why I love this - that spicy sweet!! Don't feel too bad about the crawfish because honestly we mostly use the frozen tails around here ourselves anyway - Louisiana of course NOT imported. I enjoy a crawfish boil as much as the next person but they are buggers to peel for a recipe because you really need a lot of them to get one pound. I much rather enjoy those nice and spicy as freshly boiled, with an ice cold beer, and cook with the frozen tails. They sure aren't cheap though, so it's definitely more economical to cook and peel your own.

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  19. I found your site through Pinterest and I just had to try this recipe. I made it for 2 grown men, my 3 year old and myself. There wasn't a single piece of steak left after dinner! Everyone just raved about how good it was. Thank you so much for your great recipes!

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    1. You're so welcome Brandy, and thank you especially for taking the time to come back and let me know they fellas enjoyed the steaks! I really appreciate that.

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  20. I tried this rub over the weekend and I find myself telling people about it and encouraging them to try it! I know this will sound like hyperbole but, this was the most wonderful steak I have ever cooked! Thank you for sharing!!!

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    Replies
    1. I'm so glad you enjoyed it! Thanks so much for taking the time to pop back by and let me know. That means the world to me!!

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  21. We're getting ready to break out the grill, and I plan to try this. It sounds delicious! I'll report back and let you know what the family thinks.

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