Makes enough rub for 2 to 3 steaks
- 2 tablespoons black peppercorns
- 1 teaspoon dried rosemary
- 1½ tablespoons dried mustard
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
In a mortar and pestle or spice grinder, grind or pulse black peppercorns and rosemary until coarsely ground. In a small bowl, combine the ground pepper and rosemary with the mustard, salt, and garlic powder. Rub steaks evenly on all sides. Let steaks rest for 15 to 20 minutes at room temperature before grilling. Store extra rub in a sealed container for up to six months.