From Allison in Illinois
Peppercorn Steak–Blackening Rub
Makes about 1 Cup
8 T. Ground Peppercorn
4 T. Dried Thyme
4 T. Ground Dried Sage
8 T. Garlic Powder
4 T. Onion Powder
2 T. Ground Red Pepper
4 Cubes Beef Bouillon (Crushed)
Combine all ingredients in an
airtight container. Coat both sides
of any type of steak with rub. Grill
steak to desired doneness. Leftover
rub can be stored in refrigerator.
