5-Spice Steak Rub
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Toasting whole spices and grinding them fresh releases the natural oils in the spices and makes for a much more aromatic and flavorful rub. This warm blend is ideal for any Certified Piedmontese steak or roast.
- 2 cinnamon sticks
- 2 whole nutmegs
- 1 tablespoon fennel seeds
- 4 star anise pods
- 2 tablespoons whole peppercorns
- 6 tablespoons salt
Over medium heat, toast the whole spices until fragrant. In a spice grinder, pulse into a powder. Toss spices with salt and rub your favorite cut of beef.