RB Salt-free Beef Rub

This recipe was developed for beef but it is a hearty multi-purpose seasoning as well. My seasoning blends are generally salt-free so that I can add the desired amount of salt during preparation. This way I can add more spice without over salting, which is a problem with many commercial blends. By keeping my spice blend and salt separate I have control over the balance of seasoning in my dishes. Having both the creative freedom to tweak seasoning blends to suit your tastes as well as controlling saltiness, can be the catalyst for creating your own convenient herb and spice mixes.

RB Salt-free Beef Rub

3T Black Peppercorns
1T Anise Seed
2 t. Coriander
1t. Celery Seed
1t. Granulated Garlic
1t. Dry Mustard
1/4t Fennel Seed
Place all spices in a spice grinder and grind to combine.

Steak with Brandy-Peppercorn Sauce

RB Beef Rub 
Kosher salt
2-3 T. Brandy
1/2c. Beef broth


First pat the meat dry and then apply 1 T of melted butter to each steak. Sprinkle with a bit of salt then season generously with the rub.  Sear in a scorching hot pan so both sides are well browned.  For a NY strip this takes about 3 minutes per side (medium rare).  Hold in a warm (170) oven while you make the sauce.  Sprinkle a teaspoon or so of cracked peppercorns into the pan.  Deglaze the pan with a splash of brandy then add the beef broth.  Reduce au sec (almost dry).  Remove from the heat and finish the sauce with a tablespoon of butter. 

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