Black Tea Dry Rub for Grilled Steaks

Black Tea & Five Spice Dry Rub

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Black Tea Dry Rub for Grilled Steaks

Makes enough for 6 large steaks

Incorporating black tea into a steak rub brings in smoky complexity. We used a regular black tea, but a Pu’erh or a Lapsang Souchong would bring even more smoke. The 5 spice and chile powders add a welcome kick.

Black Tea Dry Rub for Grilled Steaks
INGREDIENTS
  • 3 Tbsp Black or Smoked Tea
  • 2 tsp Salt
  • 1 tsp Black Peppercorns
  • 1 tsp Chile Powder (we used Ancho)
  • 1 tsp Chinese 5 Spice Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 6 Steaks (we used Grass-Fed Ribeye Steaks)

DIRECTIONS

1

To make the rub, combine all the dry ingredients in a clean and dry coffee or spice grinder, and pulse until the tea is broken up and all the ingredients are well incorporated.
2

Pour out onto a large plate, and coat both sides of each steak by pressing them into the tea rub. Let the rubbed steaks sit for 15 minutes for the flavors to meld.
3

Grill the steaks to your preferred doneness (we recommend medium rare).

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