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Perini Ranch Steak Rub

Yield: 1/2 c. seasonings, enough for 3-4 large steaks.

Photo by J. Griffis Smith

  • 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.
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