As noted in our original recipe Computer specialists a.k.a. nerds, refer to breaking the code to the operating system for a computer system as a ‘jail break.’
Cooks refer to cracking the code to recipes and spices as a breakout or a copycat. I like to refer to this rub as a Jail Break…of course originally “if I tell you what steak rub this copycat recipe is formulated from I’d have to kill you” no longer applies.
The changes in proportion and the substitution of Himalayan Pink Salt combined with the use of a Mortar and Pestle created the exact coarseness required to match the original. Working in small batches helped as well. This has become our replacement steak seasoning now outpacing our top three ‘famous’ retail rubs now when we grill out prime cuts like KC Strips or Ribeyes.
Ingredients – You determine the size of the batch you want to create, however if you use a portion of 3 as approximately equal to 3 Tsp. you will produce 2.8 ounces (or a couple of small spice bottles) full of rub.
€ 3 portions - Granulated Roasted Garlic (20 g or .9 Oz.)
€ 1 portion - Coriander powder (2 g or .1 Oz)
€ 2 portions – Himalayan Pink Salt (16 g or .6 Oz)
€ 2 portions – 4 Color Peppercorns (9 g. or .3 Oz.)
€ 2.5 portions - Red Pepper Flakes (8-9 g. or .3 Oz)
€ 2.25 portions - Dill Seed (6 g. or .2 Oz.)
2.25 portions - Yellow Mustard seed (9 g. or .4 Oz)