Wednesday, August 26, 2009

Cinnamon Steak Rub


Oftentimes, I get a craving for a big hunk of steak. I didn't use to be like that. I actually was a vegetarian for a while. Then I had a steak made my Captain Jax's family. I have never looked back. His family makes the juiciest steaks! so now, for family bbq, I marinade them, and they grill them. It's an awesome agreement.

I've never used a rub before, so this was my first experience. The cinnamon idea intrigued me. I found it in my local grocery store's ad.
  • cayenne pepper
  • cinnamon
  • salt
  • garlic
  • brown sugar
  • oregano
  • paprika
  • cumin powder
  • steaks
Mix together all the seasonings in a small bowl.

When you use a fork, it helps break up those pesky brown sugar clumps better.

Rub the spice mixture evenly over the steaks.

Rub it in good, and let it sit for a little while.

Grill to your desired taste. Medium rare here please!

  • 1 tsp cumin powder
  • 1 tbsp brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp oregano leaves
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground red pepper
  • 2 lbs worth of steak
Combine all the spices. Rub the spice mixture evenly on both sides of the steak. Cover loosely and refrigerate for about 15-30 minutes. Broil, or grill over medium-high heatfor 6-8 minutes per side or until desired doneness.


  1. Oh my. This is heavenly to me! I am a steak girl, no doubt about that and I have a deep love for all things cinnamon. I am SO trying this this week!!!!:)

  2. I've never had cinnamon on my steak before - it sounds really good! I'm going to have to try this one!

  3. This sounds interesting..gotta try it!

  4. I bet the cinnamon adds a little bit of heat and warmth to the recipe. Sounds like a great new rub for steaks!!

  5. A delicious sounding rub for sure. I am intrigued by the cinnamon.

  6. SOunds interesting and looks delicious!

  7. I was experimenting last week with cinnamon. I'm on a low carb diet, so steaks are on my safe list. I read recently that cinnamon lowers blood sugar, another plus for us Los carbers. So I combined them. I added Tony Cachere's original seasoning and McCormick's peppercorn from a grinder. It was the best sirloin I've ever had. After reading this, I added cayenne pepper to my shopping list.


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