Barbecued Steak With Dry Herb Rub

2 steaks cut in half

Olive oil


2 ½ tbsps dark brown sugar

2 tbsps paprika

2 tsps dry mustard

2 tsps onion powder

2 tsps dried basil

2 tsps garlic powder

¾ tsp coriander

1 tsp chile powder

1 tsp dried oregano

¾ tsp dried thyme

½ tsp ground cumin

¼ tsp cayenne pepper

Salt and pepper to taste


Mix all ingredients together in a small bowl. Lightly rub both sides of the steaks with olive oil. Rub each steak well all over with the spice mixture. Cover with plastic wrap and let marinate for 2 hours or overnight in the refrigerator.

Heat grill to medium m-high heat. Grill steaks until desired doneness, turning one (approximately 4-5 minutes per side for medium-rare).

Rubs, a combination of dry herbs and spices, are an alternative to wet marinades. They add deep flavour to meat, poultry and fish.


The word “barbecue” comes from the French term “barbe a queue” (from whiskers to tail), meaning the whole animal has been cooked.

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