Casa Cordova Steak Rub


Just like my Casa Cordova Spicy Meat Seasoning, this is my very own secret steak rub. You can keep on buying that Montreal Steak Rub if you want, but I prefer this one and, as I’ve said before, you should really be making your own spice mixes. They just taste better and you can control what’s in them.  So, try this, and if you want, change it to suit your own tastes. Also if you like, let me know what changes you’ve made.

Remember, this is a rub, not a seasoning, so it will end up being more coarse.

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Use These…
  • 1 1/2 tablespoon black peppercorns
  • 1 tablespoon white peppercorns
  • 2 teaspoons coriander seeds
  • 1 1/2 teaspoons mustard seeds (I use brown seeds, but yellow will definitely work)
  • 2 teaspoon cumin seeds
  • 1 teaspoon dried red pepper flakes
  • 1 1/2 teaspoons dried rosemary leaves
  • 1 1/2 teaspoons brushed sage
  • 1 1/2 teaspoons dry oregano
  • 1 tablespoon granulated garlic powder
  • 2 tablespoons Kosher Salt

 

Do This…
You’ll need a good spice grinder.  I use the KitchenAid BCG111OB Blade Coffee Grinder, but you can use any grinder you prefer.
IMG_20150708_104556-01
Put the black peppercorns, white pepper corns, and coriander seeds into your grinder.
IMG_20150708_105144-01
You want to grind theses large seeds coarsely.  I pulse the grinder 4 times, take the cup out and shake it up, and then pulse it 4 more times.  Then I shake it up again and take a look to decide how much more grinding is needed to get the consistency you want.
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Remove this mix to a bowl and add the mustard seeds, cumin seeds, red pepper flakes, rosemary leaves, and brushed sage to the grinder.

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These bits are finer than the large seed you ground earlier, so they don’t need as heavy a hand. I pulse the grinder 3 times, take the cup out and shake it up, and then pulse it 3 more times.

IMG_20150708_105613-01

Add this mix and the rest of the ingredients and mix well (I use a whisk), then store in an airtight container. Shake well before using.

Casa Cordova Steak Rub

Use These…
  • 1 1/2 tablespoon black peppercorns
  • 1 tablespoon white peppercorns
  • 2 teaspoons coriander seeds
  • 1 1/2 teaspoons mustard seeds (I use brown seeds, but yellow will definitely work)
  • 2 teaspoon cumin seeds
  • 1 teaspoon dried red pepper flakes
  • 1 1/2 teaspoons dried rosemary leaves
  • 1 1/2 teaspoons brushed sage
  • 1 1/2 teaspoons dry oregano
  • 1 tablespoon granulated garlic powder
  • 2 tablespoons Kosher Salt
IMG_20150708_105613-01
Do This…
  1. Put the black peppercorns, white pepper corns, and coriander seeds into your grinder.
  2. You want to grind theses large seeds coarsely.  I pulse the grinder 4 times, take the cup out and shake it up, and then pulse it 4 more times.  Then I shake it up again and take a look to decide how much more grinding is needed to get the consistency you want.
  3. Remove this mix to a bowl and add the mustard seeds, cumin seeds, red pepper flakes, rosemary leaves, and brushed sage to the grinder.
  4. These bits are finer than the large seed you ground earlier, so they don’t need as heavy a hand. I pulse the grinder 3 times, take the cup out and shake it up, and then pulse it 3 more times.
  5. Add this mix and the rest of the ingredients and mix well (I use a whisk), then store in an airtight container. Shake well before using.

 

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