Steak Dry Rub

The origin of steak dry rubs can be traced back to West African preservation techniques, where enslaved Africans used specific herbs and spices to ensure meat preservation. This practice evolved into modern American barbecue rubs, influenced by Indigenous smoking methods. The concept of steak seasoning as we know it today gained popularity in the United States during the late 19th and early 20th centuries, with chefs experimenting with various spice blends to enhance steak flavour.

Idea

Use Pinkywinks Steak dry rub blend as a marinade on your steak. Use on fillet, ribeye, sirloin, rump, flat iron steaks to create a flavour explosion

Rub the blend onto your steak around twenty minutes before cooking and try to cook your steak when its at room temperature. Don't forget to rest your steak for as long as you cooked it for before serving

Pinkywinks Spice Blends