Cumin Rub for Steaks

By Derrick Riches

Updated 07/23/19

Cumin Rub for Steaks
Linda Lewis/Getty Images
  • Total: 12 mins
  • Prep: 10 mins
  • Cook: 2 mins
  • Yield: Makes about 1/2 cup (8 servings)
Nutritional Guidelines (per serving)
126 Calories
10g Fat
8g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: Makes about 1/2 cup (8 servings)
Amount per serving
Calories 126
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 2190mg 95%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Protein 2g
Calcium 75mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This wet rub is heavy on the cumin and works really well on large cuts like T-Bones, Porterhouse, and Tomahawk steaks. 

Ingredients

  • 1/3 cup/80 mL cumin seeds (crushed)
  • 1/3 cup/80 mL vegetable oil
  • 3 to 6 cloves garlic (minced)
  • 2 1/2 tablespoons/37.5 mL salt (sea or kosher)
  • 2 teaspoons/10 mL black pepper (coarse ground)
  • Optional: 1/2 teaspoon/2.5 mL cayenne pepper

Steps to Make It

  1. In a medium skillet, toast cumin seeds for 2 to 3 minutes over medium heat. Make sure to move the pan around so that the seeds do not burn. Once the seeds have a deep brown (not charred) color and spice smells fragrant, remove from heat.

  2. Place toasted cumin into a coffee or spice grinder and grind into a powder. Place into a bowl and add remaining ingredients. Form into a paste. This rub can be stored for 10 days in the refrigerator in an airtight container. Make this a day ahead before using on steaks to allow the flavors to bloom.  

  3. To use, simply apply 1 to 2 tablespoons of mixture (depending on the size of cut) to steaks. Grill as directed.

Recipe Tags: