10 Fancy Steak Rubs and Marinades That Go Beyond Salt and Pepper

Summer may be over, but that doesn't mean steak season has to be. As we trade our grills in for stove tops, we also re-open ourselves to a whole world of opportunity, courtesy of our fridges and kitchen cabinets. From herbs to citrus fruits to spices, there are countless ingredients we can toss into tasty steak rubs and marinades that go beyond plain salt and pepper (not that good ol' New York style isn't delicious as well).

Once again, we've asked our friend Chef Frank Deloach to help us think of 10 exceptional ways to season steak to add flavor without adding fat. Directions? Combine ingredients, rub all over your gorgeously marbled beef slabs (think Ribeye, Strip and Sirloin) and pop it in the fridge (two hours max) to soak up all those beautiful flavors. Cook in cast-iron skillet to desired doneness. Easy peasy. Tip: For the juiciest steak possible, salt your beef after you've cooked it.

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• 1 cup ancho chile powder
• 1/3 cup smoked paprika
• 3 tablespoon dried oregano
• 3 tablespoon dried mustard
• 3 tablespoon dried coriander
• 1 tablespoon cumin
• 1 tablespoon salt
• 1 tablespoon black pepper
• zest of 2 limes

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• ¼ cup soy sauce
• 3 tablespoons sugar
• 2 tablespoons sesame oil
• ½ onion
• 1 tablespoon garlic
• 1 green onion
• ¼ tablespoon black pepper
• 1 tablespoon sesame seeds (optional)

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• 2 tablespoons sea salt
• 1 tablespoon smoked paprika
• 2 oranges, zested and juiced
• 2 tablespoons chopped flat leaf parsley

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• 2 tablespoons Hoisin
• 1.5 tablespoons sriracha
• 1 teaspoon toasted sesame oil
• 2 cloves garlic
• 1 bunch scallions, minced
• 1 ounce white vinegar

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• 6 cloves garlic
• 1 serrano chile, crushed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons sea salt
• 1 teaspoon white pepper

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• 2 tablespoons paprika
• 2 tablespoons crushed black pepper
• 2 tablespoons kosher salt
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon crushed coriander
• 1 tablespoon dill
• 1 tablespoon crushed red pepper flakes

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• 2 tablespoons dark chili powder
• 1 tablespoon harrissa paste
• 1 orange, zested and juiced
• 2 tablespoon salt
• 1 teaspoon olive oil

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• 1 packet of beef base (soup bouillon)
• 2 ounces olive oil
• 1.2 teaspoon sea salt
• 1 clove garlic, minced
• 1 shallot, minced

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• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons cumin
• 2 tablespoons chili powder
• 1 tablespoon dried ancho pepper, ground
• 2 teaspoons dried Mexican oregano
• 2 cloves garlic
• 1 lime, juiced
• 1/4 cup cilantro
• 4 tablespoons dark Mexican beer (optional)

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• 1 tablespoon shrimp paste
• 1 inch ginger, grated
• 1/2 inch turmeric, fresh, grated
• 2 limes, zested and juiced
• 1/2 tablespoon coconut sugar
• 1 stalk lemon grass, minced
• 2 cloves garlic, crushed
• 1 dried red chili

Written by Peter Pham for Foodbeast