Great Steak Rub

I am a big fan of steaks of all kinds. Big honking T-bones, deliciously fatty ribeyes, but most of all, delicate little filets. Especially now that I live near enough to a good butcher to get them on a regular basis without paying through the nose!

I may not have a grill at this point in time (someday, someday), but I do have a broiler, which is almost as good. So about once a week, I grab a couple of filets and have the easiest, most delicious dinner I can think of.

My favorite part, though, is the spice rub I put on the steaks before they go in. I change the exact composition almost every time I do it, but I recently had a very big success with a particular combination.

First, I prep the steaks with two to three splashes of Worcestershire sauce and a decent dollop of yellow mustard. This helps the spice mix stick to the meat and gives the steaks a really wonderful juiciness.

Then I add the spices: a liberal coating of garlic powder, two healthy shakes of white pepper, a good dusting of coriander, one shake of allspice, and two to three of ground cloves. On top of all that, I add one grind each of good salt and black pepper. Okay, maybe two grinds of black pepper if you really like the stuff.

Mix all that with your fingers and massage it into the steak, then turn them over, rinse (your hands, preferably with soap, people), and repeat. With my broiler, eight minutes to a side gets them to medium, and nine gets medium well. Let them rest for at least two minutes before eating for highest awesome potential.