Uploaded July 2023 | Updated September 2026, 2 weeks ago
It’s definitely steak-grilling season, and we can’t think of a better way to kick it off than this mouthwatering ‘Steak with Cumin and Mustard Rub’ recipe from our friend, Sarah R. Smith of @RawMilkInstitute.
Be sure and check out more of Sarah’s summertime recipes on our website!
Note:
If dry mustard or mustard powder isn’t on hand, we’d recommend swapping with dijon or (if tolerated) a pale ale-based prepared mustard. Be sure to first cook the cumin side first, as shown in our video, to ensure the mustard dries enough to seal in both flavor and moisture (not to mention it keeps the grill from getting too messy!). Additionally, if you have an overabundance of tomatoes from the garden (or are just in the mood for a smooth, creamy sauce for pairing with your steak), the blistered tomato cream sauce that we used here compliments this recipe delightfully.
Ingredients:
1½ pounds boneless or 2 pounds bone-in grass-fed beef or bison/buffalo steak (at least 1-inch thick): sirloin, tenderloin, fillet, New York strip, top loin, round tip, flank, London broil, rib eye, T-bone, porterhouse, club or sandwich steak, or other cut
1 teaspoon ground black pepper, or to taste
½ teaspoon finely ground unrefined sea salt
1 tablespoon ground cumin, or as needed to coat
1 tablespoon ground dry mustard (powder), or as needed to coat
½ to 1 tablespoon coconut oil, non-hydrogenated palm shortening, or avocado oil
Directions:
Preheat a medium-hot gas grill or preheat broiler. If using broiler, position a broiling rack 2 to 3 inches from heat source for ¾-inch thick steaks, 3 to 4 inches for 1- to 1½-inch thick steaks, or 4 to 6 inches for 1½- to 2-inch thick steaks.
Pat steaks dry. Lightly sprinkle both sides with sea salt and pepper. Liberally sprinkle one side with cumin and rub in with the back of a spoon. Turn and repeat with mustard on the second side. If time permits, let meat rest at room temperature for 30 minutes, or cover loosely with parchment and refrigerate for several hours or overnight.
If using an electric oven or toaster oven, add ¼ cup water to the bottom of the broiler pan. The liquid should not touch the bottom of the meat rack. Lightly mist, brush, or rub the steaks with oil. During cooking, leave the door of an electric oven ajar. If grilling, place meat on hot grill, then reduce grill to medium.
Grill or broil steaks, turning them after the halfway point. To test for doneness, make a small slit in the steak and check the center. The interior should be slightly less done than desired (a bit pink); the steaks will continue cooking after you remove them from the heat.
Allow steaks to rest on a cutting board for 5 minutes to allow the juices to settle, then cut into strips or bite-size squares, and serve or refrigerate for later. Deposit bones in a bag in the freezer for making broth or stock. Consume leftovers within 3 days.
Variation:
To cook steak(s) in a skillet: Add 1 or 2 teaspoons of fat or oil to a hot cast iron or heavy stainless steel skillet over medium heat for 1 steak. Sear one side of steak for 2 to 4 minutes, depending upon thickness, then repeat on the second side, cooking to desired doneness. Repeat with additional steaks as desired.
Get the recipe at:
price-pottenger.org/journal_article/steak-with-cumin-and-mustard-rub
.
.
.
#steaklover #yes2meat #grillingseason
It’s definitely steak-grilling season, and we can’t think of a better way to kick it off than this mouthwatering ‘Steak with Cumin and Mustard Rub’ recipe from our friend, Sarah R. Smith of @RawMilkInstitute.
Be sure and check out more of Sarah’s summertime recipes on our website!
Note:
If dry mustard or mustard powder isn’t on hand, we’d recommend swapping with dijon or (if tolerated) a pale ale-based prepared mustard. Be sure to first cook the cumin side first, as shown in our video, to ensure the mustard dries enough to seal in both flavor and moisture (not to mention it keeps the grill from getting too messy!). Additionally, if you have an overabundance of tomatoes from the garden (or are just in the mood for a smooth, creamy sauce for pairing with your steak), the blistered tomato cream sauce that we used here compliments this recipe delightfully.
Ingredients:
1½ pounds boneless or 2 pounds bone-in grass-fed beef or bison/buffalo steak (at least 1-inch thick): sirloin, tenderloin, fillet, New York strip, top loin, round tip, flank, London broil, rib eye, T-bone, porterhouse, club or sandwich steak, or other cut
1 teaspoon ground black pepper, or to taste
½ teaspoon finely ground unrefined sea salt
1 tablespoon ground cumin, or as needed to coat
1 tablespoon ground dry mustard (powder), or as needed to coat
½ to 1 tablespoon coconut oil, non-hydrogenated palm shortening, or avocado oil
Directions:
Preheat a medium-hot gas grill or preheat broiler. If using broiler, position a broiling rack 2 to 3 inches from heat source for ¾-inch thick steaks, 3 to 4 inches for 1- to 1½-inch thick steaks, or 4 to 6 inches for 1½- to 2-inch thick steaks.
Pat steaks dry. Lightly sprinkle both sides with sea salt and pepper. Liberally sprinkle one side with cumin and rub in with the back of a spoon. Turn and repeat with mustard on the second side. If time permits, let meat rest at room temperature for 30 minutes, or cover loosely with parchment and refrigerate for several hours or overnight.
If using an electric oven or toaster oven, add ¼ cup water to the bottom of the broiler pan. The liquid should not touch the bottom of the meat rack. Lightly mist, brush, or rub the steaks with oil. During cooking, leave the door of an electric oven ajar. If grilling, place meat on hot grill, then reduce grill to medium.
Grill or broil steaks, turning them after the halfway point. To test for doneness, make a small slit in the steak and check the center. The interior should be slightly less done than desired (a bit pink); the steaks will continue cooking after you remove them from the heat.
Allow steaks to rest on a cutting board for 5 minutes to allow the juices to settle, then cut into strips or bite-size squares, and serve or refrigerate for later. Deposit bones in a bag in the freezer for making broth or stock. Consume leftovers within 3 days.
Variation:
To cook steak(s) in a skillet: Add 1 or 2 teaspoons of fat or oil to a hot cast iron or heavy stainless steel skillet over medium heat for 1 steak. Sear one side of steak for 2 to 4 minutes, depending upon thickness, then repeat on the second side, cooking to desired doneness. Repeat with additional steaks as desired.
Get the recipe at:
price-pottenger.org/journal_article/steak-with-cumin-and-mustard-rub
.
.
.
#steaklover #yes2meat #grillingseason
