Reviewed: Oct. 8, 2008

Yum! Loved it. I seared and broiled the steak as I can't figure out my barbeque :) Still delicious!

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8 users found this review helpful

Reviewer:

Christine

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Sep. 29, 2008

I've never reviewed a recipe on here before, but this recipe definitely warrants a review. I cut the salt in half and used white pepper instead of reg. pepper for more kick. I made two types of steaks: one with this rub, and one with a beer marinade. Would you believe the the ones with the dry rub were more tender? Excellent rub with an excellent kick! I used a charcoal grill with hickory chips. Definitely the way to go!

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20 users found this review helpful

Reviewer:

Scott

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Reviewed: Sep. 15, 2008

I thought it was very good. I like how the brown sugar offsets the heat a little.

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1 user found this review helpful

Reviewer:

Cathy

Cooking Level: Intermediate

Living In: Cary, North Carolina, USA

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Reviewed: Aug. 21, 2008

Excellent & easy! I put this rub on a flank steak the night before I served it and it gave the a great spicy flavor without being overpowering. I look forward to trying this rub on other cuts of beef as well as on some chicken.

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8 users found this review helpful

Reviewer:

jkfreedman

Cooking Level: Intermediate

Home Town: Grant, Michigan, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 8, 2008

It is really a shame that people who simply did not care for the cut of beef suggested by the person who submitted this recipe gave this a low rating because the rub itself is fantastic. The blend of the brown sugar and the 3 pepper flavors is phenominal. If you do not care for flank steak or flat iron...just use a different cut.

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105 users found this review helpful

Reviewer:

PureIce23

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Little Ferry, New Jersey, USA

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Reviewed: Jul. 17, 2008

The rub in this recipe is wonderful and can be used on many types of meat. However I do not care for the cut of meat. I believe I will stick to the better cuts.

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Reviewer:

bradfords best

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

Wow, delicious and easy. I tenderized the steaks after I'd applied the rub and they were phenominal!

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9 users found this review helpful

Reviewer:

karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

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Reviewed: Jul. 3, 2008

I used this recipe tonight. I think it's a pretty good recipe but much too salty for our taste. Everyone at dinner said it was good but way too salty. If I use this again I'll cut the salt down to 1/2 tsp and see how that goes.

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1 user found this review helpful

Reviewer:

McDee

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Reviewed: Jun. 30, 2008

Just finished eating a flat iron steak with this rub on it ... FANTASTIC!! We'll be eating these as one of our summer staple items ... I have nothing bad to say about this recipe ... I *may* spice it up just a bit more with some crushed red pepper flakes because we like our food quite spicy ... but other than that, this is really worth the time and effort .. you won't be disappointed!

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Reviewer:

PamelaSue

Cooking Level: Expert

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Reviewed: Jun. 27, 2008

Excellent & easy. This tastes as good as any pricey restaurant steak. Thanks for the great recipe. Grilling tip: leave the meat out of the fridge for about 30 min before grilling. It's easier to get the level of doneness you want this way.

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34 users found this review helpful

Reviewer:

Court

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Reviewed: May 21, 2008

Excellent! When I cook, one of my favorite things to do is to try things that I've never thought of but seem just crazy enough to work. Doesn't always pan out, but I took Danny Jaye's tip on using peach Jello powder - and it's awesome!! Cooked these 5 minutes per side, and the rub was enough to cover 3lbs. Great recipe, thanks!!

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22 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 16, 2008

I really enjoyed the recipe.

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1 user found this review helpful

Reviewer:

PRCA30

Cooking Level: Professional

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Reviewed: Apr. 4, 2008

I created this recipe and just wanted to offer a different spin on it. Replace the brown sugar with peach jello powder, sounds weird but gives a nice back flavor to it.

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49 users found this review helpful