My infatuation with Cowboy Seasoning Rub started about five years ago. There was this old-school neighborhood butcher shop in Westmont, NJ called The Butcher Bloc (which, unfortunately, has since closed) that was amazing. It was right down the street from the epic Severino Pasta, the best Cannoli I have ever had from Cipolli, and about a half of a mile from the Collingswood Farmers Market. Did I mention there was a wine store across the street? Hmmm, all that weight gain is starting to make some sense now. lol
Anyway, the owner of The Butcher Bloc developed his own line of rubs and seasonings and after tasting a bunch of them, I quickly decided that his Cowboy Rub was the best I’d ever had. I have to admit that I stockpiled a couple of jars before we moved out of the area and only recently ran out.
When I was reading the Whole30 and got to the recipe section, their Mocha & Coffee Steak Rub immediately stuck out and reminded me of my good old Cowboy Rub that I love so much. After making it a couple of times, changing some ratios and adding a couple more ingredients, it’s pretty close. Not exactly like The Butcher Bloc’s but still really good!
Adapted From: Mocha Steak Rub, It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground coriander
- 2 teaspoons mustard powder
- 2 teaspoons ground coffee
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon ancho chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ⅛ teaspoon cayenne pepper
- It doesn’t get easier than this. If using pre-ground spices, measure and combine all of them in a glass jar. Cover and shake until well combined. Alternately, if you have whole spices, measure and grind each individually in spice grinder or with a mortar and pestle then combine in glass container and store.
- Lightly spray raw meat with a tiny bit of olive oil. Sprinkle rub (start out with just a little – say 1 tsp per steak or 1 Tbsp for a 1-lb London Broil) and then rub in with your fingers. Allow to sit 20 to 30 minutes before cooking.