Janny Bee’s Chili Rub for Steak: easy and delicious

It’s grilling season once again!!! Well, at my house we grill outside in the sun, snow, rain, and dark all year. Or indoors on a contact grill.

I came up with this rub years ago. It’s a tiny bit sweet but has a kick to it. Don’t let the word “chili” fool you. It does not taste like chili. I just can’t come up with a better name. I swear when I’m making this rub, I want to eat it raw.

1. Mix all of the ingredients thoroughly.
2. Rub on both sides and edges of steaks. Keep in the refrigerator for up to 12 hours in a covered glass dish.
3. Grill on medium heat. Or you can bake it.

Notes: 

• The reason a meat rub is called “rub” is because you are supposed to actually RUB it into the meat. Don’t be afraid to treat it a little roughly! You are getting the flavor right in there and tenderizing it at the same time. Fish is the only meat that should be treated gently.
• I have used this on chicken as well. Very good! It is a flavor that I just can’t describe. It tastes and smells like grilling season!
• Keep the rub on the meat for at least 8 hours. It’s a great thing to do in the morning or the night before. You can make up a lot of the rub and seal it in a jar or container for future use. Just make sure not to cross-contaminate the leftover rub with raw meat. Sorry, I know you already know that.  My daughter (Assistant) is a sticker for that kind of thing. If I didn’t mention it, she’d have a fit! Thanks for keeping me on the straight and narrow, Rachael!
• I have also used this rub on potato wedges. Baked in a dish or grilled on a sheet. They are amazing! 

Please let me know if you give this rub a try. I don’t think you’ll be disappointed!

Have a delicious day!