Name: Spice Rub for Steaks and Chops
Total time: 20 min
Yield: Makes about 2/3 cup
Ingredients: 1/4 cup black peppercorns; 1/4 cup white peppercorns; 2 tablespoons coriander seed; 2 tablespoons cumin seed; 1 1/2 teaspoons red pepper flakes; 1 1/2 teaspoons ground cinnamon

Why This Recipe Works

We wanted to figure out how to develop spice rub recipes tailored to particular foods and cuts of meat. First, we had to take into account the size of the food item to be cooked and make the rub stronger or lighter accordingly. Second, we had to match strength to strength in terms of taste—that is, we used earthier spices for meat, lighter ones for fish and chicken. We also categorized our spices: Cumin and coriander, for example, are good "bulk" spices for rubs while aromatic spices like cloves and cinnamon need to be used lightly in our spice rub recipes.

Before You Begin

Season beef steaks and lamb chops generously with this pungent rub. Rub keeps for about 6 weeks if tightly covered and stored in a cool, dark place.

Instructions

Toast peppercorns, coriander, and cumin over medium heat in small skillet, shaking pan occasionally to prevent burning, until first wisps of smoke appear, 3 to 5 minutes. Remove from heat, cool to room temperature, then mix with pepper flakes and cinnamon.

Grind to powder in spice grinder or with mortar and pestle.