Hi Je’Neise!

Well, some cooks swear by the minimalist approach, and just rub their steaks or chops with salt and freshly ground pepper before cooking or grilling. I find that is just peachy, especially if you have a great cut of meat. But there’s something to be said for adding a bit more spice and flavor too! 

Below are a few of my favorite rubs for pork and beef; each makes more than enough for 4 chops or steaks. Double or triple the quantities if you like and store leftovers in an airtight container for up to a few weeks. Rub the spices into chops or steak at least an hour before cooking—but 12 hours or more is ideal.  

Garlic-herb rub: 2 minced cloves garlic, 2 tablespoons minced fresh rosemary, 1 teaspoon salt and 1 teaspoon black pepper

Provencal rub: 2 teaspoons dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon dried marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper

Southwest rub: 2 teaspoons chili powder, 1/2 teaspoon cayenne, 1/4 teaspoon ground cumin and 1/2 teaspoon salt

Cajun "blackening" rub: 1 tablespoon paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon salt and 1 teaspoon freshly ground black pepper

Sweet rub: 1 tablespoon brown sugar, 1 tablespoon sweet paprika, 1 tablespoon ground cumin, 1 tablespoon salt and 1 tablespoon black pepper