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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Tex Mex

TEXMEX-SEA

Steak-Seasoning-Rub

TEX-FINAL

  •  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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Kalbi

KALBI-SEAS

kalbi-mar

kalbi-final

  • 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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Spanish

SPANISH-SEAS

spanish-mar

spanish-final

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

 

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Kung Pao

KUNG-PAO-SEAS

kung-pao-mar

kung-pao-final

  • 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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Brazil

BRAZIL-SEAS

brazil-mar

brazil-final

  • 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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Montreal

MONTREAL-SEAS

Monteral-mar

montreal-final

  • 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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North Africa

AFRICA-SEAS

africa-mar

african-final

  • 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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English Pub

ENGLISH-PUB-SEAS

engl-MAR

eng-final

  • 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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Carne Asada

CARNE-SEAS

carne-asada-mar

carne-asada-final

  • 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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Malaysian

MALAY-SEAS

malay-mar

malay-final

  • 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

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 Recipes created in partnership with "Beef. It’s What’s For Dinner." Funded by the Beef Checkoff.