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Blackened Beef Marinade & Dry Rub

Blackened Beef Marinade & Dry Rub
Easy Recipe

Serves 6 to 8


  • 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


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.)