Emileigh Johnson
Ypsilati, MI

Sweet Autumn Spice Rub

Ingredients:
3 Tbsp Chili Powder
1 Tbsp Dark Brown Sugar
1 Tbsp Cinnamon
1 Tbsp Allspice
1 Tbsp Cloves
1 Tbsp Ginger
1 Tbsp Salt
1 Tbsp Black Pepper
1 Tsp Nutmeg

Directions: 
Brush a grill pan or cast iron skillet with canola oil until the cooking surface is well covered.  Turn on the heat.  Combine all ingredients in the Sweet Autumn Spice Rub in a large bowl.  Season one side of 4 Kansas City Strip Steaks with salt and season the other side with the Sweet Autumn Spice Rub by dredging the unseasoned side in the spice bowl until well covered. When the grill is hot and the oil is sizzling, place your steaks spice rub-side-down over the heat.  Cook for 4 minutes or until crusted and browned, then flip each steak over.  Cook an additional 4 minutes and remove from the heat.  Let them rest for five minutes and enjoy your delicious steaks on a crisp autumn day or anytime. 

Allison McKinney
Ogden, IL

Peppercorn Blackening Rub

Ingredients:
2 T Ground Peppercorn
1 T Thyme
1 T Ground Sage
2 T Garlic Powder
1 T Onion Powder
2 tsp Ground Red Pepper
1 cube beef boullion (crushed)

Directions:
Measure all spices out and mix together in a Ziploc freezer bag.  Shake together to ensure the rub is fully mixed.  Rub mixture on both sides of steak prior to grilling*.

*When using for prime rib, slice a piece of the prime rib off, pour some au jus over the piece of meat, then coat with rub.  Serve immediately.

Herman Liu
Stanley, NM

Mustard Peppercorn Steak Rub

Ingredients:
1/2 cup light brown sugar
2 tablespoons sea salt
1 tablespoon ground mustard
1 tablespoon mustard seeds
2 tablespoons freshly coarse-ground peppercorn
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried rosemary, crushed
4-6 sirloin or bone-in ribeye steaks

Directions:
Combine all ingredients thoroughly.  Generously rub steaks.  Grill steaks to desired doneness.