Perini Ranch Steak Rub

2 tsp. cornstarch or flour 

2 tsp. salt 

2 T. coarse-ground pepper 

1/2 tsp. lemon pepper 

1/2 tsp. ground oregano 

4 tsp. garlic powder 

4 tsp. onion powder 

1 tsp. paprika 

1 tsp. beef-flavored bouillon granules 

Combine ingredients, mixing well. Store in a tightly sealed glass or plastic container. Shake before each use to remix ingredients. Note: Tom Perini suggests rubbing steaks with the mixture and then refrigerate them at least 15 minutes before cooking. For the best flavor, grill the steaks over hot mesquite coals; basting with butter or margarine is optional.