|A spicy rub of brown sugar, paprika, chili powder, Cajun seasoning, garlic and onion powder, perfect for grilled or pan seared steaks.|
Spicy Sugar SteaksYou 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
- 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
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.
Requires Adobe Reader - download it free!©Deep South Dish
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Cajun Steak Marinade
Creole Smothered Steak
Grillades and Grits