Lemon-Rosemary Rub Recipe - Cooking Index
Lemon-Rosemary Rub Recipe - Cooking Index
Rubs are applied to the exterior surface of the meat just before grilling; they need no standing time. However, for convenience, rubs may be applied several hours in advance; the coated meat should be refrigerated until grilling time. Flavors become more pronounced the longer the rub is on the meat.
Courses: Sauces| 1 1/2 teaspoons | 7.5ml | Grated lemon peel |
| 1 teaspoon | 5ml | Dried rosemary leaves - crushed |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Dried thyme leaves |
| 1/4 teaspoon | 1.3ml | Coarse ground black pepper |
| 2 teaspoons | 10ml | Garlic cloves - minced (large) |
Combine all ingredients. Use to season tender beef steaks or roasts such as: sirloin, T-bone, Porterhouse, tenderloin, rib eye, and top loin.
This recipe makes enough rub to season 2 pounds of beef.
Source:
GREAT GRILLED BEEF
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