Blackened Beef Marinade & Dry Rub
Marinade
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
Marinade
In a sealable plastic bag, combine all the ingredients for the marinade. Place the meat in the bag, seal, and massage marinade into meat. Refrigerate for a minimum of 6 hours and up to overnight.
Dry Rub
- 2½ tablespoons paprika
- 2 tablespoons sea salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
When the meat is done marinating, remove from bag and pat mostly dry with a paper towel. Apply dry rub liberally all over meat. Place meat in a bag or a nonreactive pan, refrigerate for about 2 hours. (If preparing in advance, vacuum seal the meat after applying the dry rub.) Remove from refrigerator and let meat come to room temperature.
Heat grill to high, about 500°F. Sear meat for 3 to 4 minutes on each side, then reduce the grill temperature to low and let cook for an additional 10 minutes for medium-rare. Remove from grill and let rest for 15 minutes before slicing, remembering to always slice against the grain.
*The strip loin roast, cowboy cut ribeye steaks, or any larger Certified Piedmontese cut may be substituted in this recipe.
(Be sure to adjust the cooking time and temperature accordingly.)