Description: I'm not sure that I agree with the 'Cajun' name of this recipe- but it is a very flavorful rub that has a touch of heat. Simply delicious! I used it on sirloin steak that we grilled. This rub can be used on chicken or fish as well as steak though.

Time: 5 minutes

Preparation: The rub can be prepared up to 6 weeks in advance as long as it is kept covered in a dark and dry place.

Difficulty: Easy

  • 1 tablespoon cracked black peppercorns
  • 1 tablespoon salt
  • 2 teaspoons crushed fennel seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground red pepper
  • 1 teaspoon ground sage
  • Stir together ingredients well in a small bowl.
  • Apply liberally to meat- rubbing it in to ensure it adheres.
  • Allow meat to rest 10-15 minutes. (You can also apply it the rub up to 24 hours before cooking- no need to do so though.)
  • Grill meat as normal. Expect some smoking from the spices.
  • Enjoy!