Makes 8 servings
Brykill Farm is a family-owned natural beef ranch where the cattle graze on 450 acres of lush, organically maintained pastures in Gardiner, New York. Owner Susan Eckhardt created this beef rub, which is just as good on a roast as it is on a London broil or strip steak.
Ingredients
Dry Rub
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 teaspoons garlic powder
- 1 teaspoon ground fennel seed
- 1 teaspoon celery seed
- 1 teaspoon dried lemon peel
- 2 tablespoons coarse sea salt
- 2 tablespoons freshly ground black pepper
- 2 pounds boneless chuck, London broil
Directions
- For the rub, mix all of the ingredients together and store in an airtight container. This mixture can be stored for up to 6 months.
- Preheat the oven to 350°F.
- Rub about 2 tablespoons of the spice mix onto the meat and chill for at least 1 hour or up to overnight.
- Sear the meat on the grill or in a heavy pan on both sides, about 3 minutes per side. Finish the meat in the oven, cooking until the internal temperature registers 140 to 145° F on a meat thermometer, about 15 minutes. Allow the meat to rest for 10 minutes before slicing.
