HOW TO MAKE TEXAS ROADHOUSE STEAK SEASONING?
All you need is a few quick seasonings to make the best dry steak rub recipe to match the incredible flavors in your chicken or steak, and it tastes just like the “Texas Roadhouse” restaurant!
The best thing is that this steak seasoning is incredibly simple to make. When it comes to beef, simplicity is always the best option. The most difficult thing is resisting the urge to fiddle with it on the barbecue- but please, don’t do it. Just leave it. Set it and forget about it. the process is simple: You only need to let the meat cook for the correct amount of time. So you can enjoy your steak in no time!!
There are two different ways that give you the best steak you can ever taste:
40 minutes before cooking the steak: This helps the salt to reach the surface and actually aids in the breakdown of muscle fibers, resulting in more tender meat. The liquid that originally surfaced has time to reabsorb over this time, making the meat juicer.
Overnight: You should add the dry rub a day ahead of time and store it in the refrigerator overnight. Although the surface seems to be dryer in the morning, you can still lose around 5% of the moisture, which is much less than what you will lose if you cooked the steak right now, which might be close to 20%.
To make this seasonings recipe, you’ll need the most useful seasoning we all have in our kitchens:
2 Tbsp.Of kosher salt.
2 Tsp.Of brown sugar.
1 Tsp.Of freshly ground black pepper.
1/2 Tsp.Of paprika.
1/2 Tsp.Of chili powder.
1/4 Tsp.Of garlic powder.
1/4 Tsp.Of garlic salt.
1/4 Tsp.Of onion powder.
1/4 Tsp.Of turmeric.
In a medium mixing bowl, I measured two large spoons of salt, and mixed them with brown sugar. (You can also use regular white sugar).
After that, I added the garlic powder, garlic salt, onion powder, and turmeric to the mixing bowl, and tossed all seasonings together.
Next, I added the chili powder and paprika and mixed them again.
To other spices, I added freshly ground black pepper, and I mixed again to incorporate all ingredients together.
Fill a gallon-sized plastic bag halfway with seasonings and close it. Shake the seasonings in the bag together so they seem to be uniformly mixed.
Cut a diagonal edge from one of the bottom sides of the reusable bags. The cut should be tiny enough for the bag’s tip to slip into the empty spice jar easily.
Transfer the mixture of the spice bag into the spice jar, and used it every time I prepared steaks.
Allow around 5 to 7 minutes for the steak to rest after cooking. This helps the juices to settle and distribute equally around the steak. If you cut directly through the meat, be prepared for the juice to run all over the pan. Allow it to rest; the juices will remain in the beef.
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