Classic Kobe Roux Steakhouse Rub Recipes

KOBE ROUX GRIS GRIS CAJUN RUB

Steps:

• Homemade Cajun Seasoning Mix is something everyone should have at the ready in their pantry. This rub recipe was made from studying the art of cajun and creole cooking for many years. It adds a bit of heat, and as heat is concerned, will never please everyone. Some will find it too hot, while others will think it's not hot at all.
• Luckily, there's a simple cure. Adjust the cayenne and red pepper flake amount to fit your palate. This recipe is a good baseline for the majority of people who can handle a bit of heat. Add, subtract or even eliminate the heat if you choose to.
• My guess is, if you chose to eliminate the heat, you're really not into this kind of cuisine. It's not for everyone.
• Use our Cajun Gris Gris seasoning for any kind of meat or fish you may want to accompany a gumbo, jambalaya or Roux-base sauce.
• Store in an airtight container in a cool, dry place.

SCA STEAK RUB - KOBE ROUX

Steps:

• Combine all ingredients in a large bowl and whisk for about 15 minutes If you have a Kitchenaid© mixer, use it with the wire whisk attachment for at least 5 minutes It is important to get the spices well blended as this allows the moister ingredient,s like brown sugar to get coated with other spices. It will also help prevent caking.
• Using a canning funnel, spoon mixture into a thoroughly cleaned coffee grinder and pulse until the largest pieces are no larger than 1/32" (very small).
• Pulse in smaller batches.
• combine all of the ground batches and whisk again for 5 mins in a Kitchenaid-type mixer with the wire whisk.
• Transfer mixture to a large jar or shaker bottle.
• For use:.
• Sprinkle liberally on steaks and let them come up to around 55-60 deg F. Allow them to sit for a minimum of 30-mins.
• Lightly spray steaks with grapeseed or coconut oil.
• Grill on HIGH HEAT for about 2 mins per side. (130 def F internal) then remove steaks, tent with foil and let rest for 8 minutes.

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE

Steps:

• Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
• Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
• Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
• Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
• Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.

TEXAS SIGNATURE STEAK RUB

Steps:

• thoroghly mix all ingredients.
• Rub on steaks.
• Cover and refrigerate steaks overnight.