Dry seasoning is a combination of salt, pepper, sugar, herbs and spices used to season meat. Unlike the marinade process, dry spices will form a delicious crust on the outside of the meat when grilled. If you have a dry seasoning recipe or have made your own, smooth it over the steak by choosing a thick cut of meat and gently rubbing the marinade over the meat by hand, to create a delicious dish that can be enjoyed with friends and family.
Ingredients
Classic Dry Seasoning
- 4 tablespoons brown sugar (brown sugar)
- 4 tablespoons smoked paprika
- 2 tablespoons coarse salt
- 1 tablespoon coarsely ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon coarsely ground coriander
- 1 teaspoon cayenne pepper
Spicy Dry Seasoning
- 1/4 cup smoked paprika
- 2 teaspoons chili powder
- 1 tablespoon cumin
- 1 teaspoon cayenne pepper
- 3 tablespoons brown sugar (brown sugar)
- 2 tablespoons of sugar
- 1 tablespoon sea salt
- 1 tablespoon coarsely ground black pepper
Step
Part 1 of 2: Selecting the Steak and Making the Seasoning
Step 1. Choose a 2 cm thick steak
Thin steaks can taste bad if they are seasoned with dry spices. Choose meat that is at least 2 cm thick. Choose cuts of meat that look good with streaks of fat with little or no tough connective tissue. The types of meat that work best are ribeye, t-bone, New York strip steak, and sirloin.
Tip:
Thicker cuts of meat may take longer to cook.
Step 2. Put the dry spices in a container with a tight lid
Pour all ingredients into a container. Brown sugar, paprika, cumin, onion and garlic powder, mustard powder, dried chilies, cayenne pepper, and thyme are the most commonly used herbs and spices for making dry seasonings. Add the ingredients a tablespoon each if you want to adjust the seasoning to your taste.
You can also try one of the recipes in this article
Step 3. Whisk dry spices to mix them
Put the lid on and make sure the container is tightly closed. Shake the spices to mix all the ingredients. Make sure the spices are well mixed.
Use a fork to mix the ingredients together if you're worried that the spices won't mix well
Part 2 of 2: Seasoning and Cooking Steaks
Step 1. Apply a generous amount of dry seasoning on each side of the steak with your hands
Season the meat one by one. Take a lot of dry spices from the bowl. Rub on one side of the meat with your finger. Blend until all parts of the meat are coated with spices. Turn the meat over and spread the seasoning on the other side of the meat.
If your cut of meat is large enough, use a spoon to sprinkle the dry spices over the meat before flattening it instead of scooping it up a little at a time
Step 2. Spread the spices on the meat side of the steak
Take a pinch of dried herbs with your fingers. Carefully sprinkle on one side of the meat. Use your fingers to spread the spices on the meat. Make sure all parts of the meat are covered with spices. Spread the dry spices on each other side of the cut as well.
The more spices you use, the tastier the meat will be
Step 3. Store the meat in the refrigerator for at least 40 minutes to overnight
Depending on how much time you have, let the meat sit for at least 40 minutes or overnight. Leaving the meat for 40 minutes will allow the salt to soak into the meat, while leaving it overnight will allow the meat to absorb more of the flavor and spice from the seasoning.
Cover the meat with aluminum foil or plastic if you will be storing the meat in the refrigerator overnight
Step 4. Cook the meat according to taste
Use a grill, oven, or skillet to cook your meat. Turn the meat over when it's about halfway done to make sure all sides of the meat are cooked through. You can cook the steaks to rare, medium-rare, or well-done.
As long as it is not exposed to raw meat, the rest of the seasoning can be stored for up to a month
Tip:
Place the steak at room temperature before you start grilling it so that the steak cooks faster.
