Your go-to spice rub just got that much more special. The essential ingredient?
Get to know the Canadian master chefs behind Van Houtte®’s 100th Anniversary recipe series.
Servings: Approx. 2 cups
Preparation: 15 minutes
Cooking: 10 minutes
With spring’s arrival, we’ve got barbecue on the brain. And what’s a barbecue without a good steak rub recipe? We turned to Canadian Master Chef Michael Allemeier to give our go-to spice meat rub an inventive twist in time for our anniversary celebrations.
Combine all the ingredients and store in an airtight container until needed.
Always go for your favourite cut of steak, be it flank, rib-eye, strip loin or sirloin.
Remember to lightly oil your steak prior to cooking.
Sprinkle both sides generously with your steak rub and leave at room temperature for 20 minutes while your grill is heating up.
The best steaks are always cooked on a preheated grill that has been brushed clean.
Don’t listen to what others say: grill your steak to the doneness you like best!
Never forget to rest your steak in a warm place for 5 to 8 minutes before eating. This process lets the temperature and juices equalize in the steak, making for a nicer looking (and eating) piece of meat.
Don’t be shy to try this rub on hamburgers, pork and lamb, too.
Recipes for Van Houtte® Coffee
Chef Michael Allemeier
With more than three decades’ worth of experience working in top Canadian kitchens, Allemeier has served in such lofty roles as Executive Chef at Vancouver’s Bishops Restaurant, at Calgary’s Teatro Restaurant, and at Mission Hill Family Estate Winery in the Okanagan Valley. The third Canadian to receive the title of Master Chef, Allemeier currently teaches over 500 burgeoning young chefs at the Southern Alberta Institute of Technology.