Outback Dry Rub
This rub is something close to what Outback Steakhouse uses on their Outback Style steaks. I have always loved their seasoning and wanted to create one like it. I still have a way to go to figure out what else goes in it, but if I wanted to stop... It tastes good just the way it is.
This rub is something close to what Outback Steakhouse uses on their Outback Style steaks. I have always loved their seasoning and wanted to create one like it. I still have a way to go to figure out what else goes in it, but if I wanted to stop... It tastes good just the way it is.
- Carbohydrate 1.49318140758585 g
- Cholesterol 0 mg
- Fat 0.227031094060356 g
- Fiber 0.70994220717476 g
- Protein 0.337126875353734 g
- Saturated Fat 0.042100453175328 g
- Serving Size 1 1 Serving (5g)
- Sodium 1134.59653355085 mg
- Sugar 0.783239200411087 g
- Trans Fat 0.0282157812811554 g
- Calories 7 calories
Step-by-step
- Add all spices into a bowl or a closed container and shake it up.
- Your ready to season something now.
Kosher salt forms the structural foundation of this blend, drawing out surface moisture from proteins through osmosis to create a concentrated saline layer that dissolves the surrounding spices into an even coating. When dry spices meet the natural amino acids on the surface of meat, the high heat of a grill triggers the Maillard reaction, transforming the paprika and garlic powder into a deeply savory crust. Adjusting these ratios requires caution, as swapping kosher salt for fine table salt at a one-to-one ratio will over-salt the meat due to differences in crystal density. Turmeric and coriander provide earthy undertones that balance the sharp heat of cayenne pepper and coarse black pepper without dominating the aromatic profile.
- Store the blended spices in an airtight glass jar away from direct sunlight for up to six months to preserve the volatile oils in the black pepper and coriander.
- Apply the rub to the surface of the meat at least forty minutes before cooking to allow the salt sufficient time to penetrate beneath the outer muscular fibers.
- Maintain a cooking temperature of at least 400 degrees Fahrenheit to ensure the paprika sugars caramelize properly rather than simply burning or washing off in rendered fat.
- Watch for the surface of the meat to shift from a glossy, wet sheen to a matte, powdery texture before placing it on the heat source.
Thorough mechanical mixing ensures the microscopic particles of each spice distribute evenly throughout the heavy salt crystals. Proper application technique transforms simple pantry powders into a cohesive outer barrier that locks in natural juices during high-heat searing.
