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1 tablespoon mustard powder 1 tablespoon sea salt 1 tablespoon black pepper 2 teaspoons white cane sugar 2 teaspoon brown cane sugar 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon extra spicy chili powder optional Directions: Mix all of the ingredients together in a bowl until they are well combined. Use as a seasoning rub for steaks by rubbing in a generous portion into the steaks before cooking. Makes about a cup Now for another flavor boost for your finished steak. Lemon Shallot Butter Ingredients: 1/2 cup salted butter 1 tablespoon shallot, minced 1 teaspoon fresh lemon juice 1 teaspoon lemon zest, micro-planed Directions: Combine all ingredients in a small bowl with a rubber spatula or the back of a spoon until incorporated. Place butter on the bottom edge of a sheet of plastic wrap. Lift the bottom edge up and over the butter, rolling into a smooth, even log. Twist the ends of the plastic wrap to seal, then chill or freeze until firm. Slice medallions and top your finished steaks. Makes about 1/2 cup Herbal Steak Butter Ingredients: 2 sticks softened butter 1 teaspoon chopped, fresh green basil 1 tablespoon chopped, fresh marjoram 1 tablespoon chopped, fresh chives 1 teaspoon chopped, fresh rosemary 1 teaspoon fresh lemon juice Directions: To make pretty pats of these butters, spoon softened herb butter into candy molds and freeze. When the butter is frozen, pop it out of the molds. Store the butter pats in the refrigerator. Top steaks with 1 or 2 pats right off the grill, let rest and melt. Serve and enjoy. We might want some steak sauce. Homemade Steak Sauce Directions: 1/2 cup ketchup 1 large garlic clove minced 2 tablespoons water 2 tablespoons plain vinegar or white wine vinegar 1 1/2 tablespoons lemon juice 1 tablespoon soy sauce 1 tablespoon light brown sugar 2 teaspoons fresh grated ginger 1/2 tablespoon Dijon mustard 1/4 teaspoon red pepper flakes Ingredients: Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, stirring occasionally. Let cool and then transfer to an airtight container. Refrigerate until needed. Enjoy! SEPTEMBER 2019 BarbecueNews.com - 9