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Garlic-Thyme Steak Rub : Date Added: 31 Jul 2011
Listed in: Rubs & Marinades

2 pounds beef shoulder top blade (flat iron) steaks (about 8 ounces each) or 2 pounds ribeye, top sirloin, top loin or tenderloin steaks, cut 1 inch thick or 4 pounds porterhouse or T-bone steaks, cut 1 inch thick

3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme leaves
2 tablespoons sweet paprika
3 cloves garlic, minced
1/4 teaspoon ground red pepper

Cooking Instructions

Makes about 1/3 cup

1. Combine rub ingredients; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill to doneness, turning occasionally.
3. Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit

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Garlic-Thyme Steak Rub
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