With it’s deep smoke, heat and sweet, chipotle is a natural ingredient to make a great steak spice. In this post, I’ll give you inspiration for making your own steak spice blend using Bluewater Pepper Farm Hot Smokey Chipotle along with our Sweet Smoked Paprika and other herbs and spices.
Don’t be afraid to tinker with the quantities and build your own custom blend. I like the texture of the dried minced onion and garlic but you can use powder if that’s what you have on hand. If you’re not a cumin lover, cracked black pepper is also terrific.
Season the meat an hour or so before you start cooking. This allows it to come up to room temperature and also lets the salt work it’s magic. I like to add some extra salt – the recipe is low salt by design. Put a generous coating of seasoning on both sides and the edges too. Use your fingers to press the seasoning into the steak.
Whether you’re cooking on a BBQ grill or on the stovetop, be sure to start out with high heat to get a nice sear on both sides for about 2 minutes each. Finish it off at a lower temperature, either on a cooler part of the grill or in a pre-heated oven until the steak reaches your desired level of doneness. A cast iron pan works great by the way.
Finally, take it off the heat and let it rest for 5 minutes before tucking in. It will cook a bit more while resting, so take it off the heat a few minutes before it’s completely cooked to your liking.
1tbspkosher saltsubstitute any coarse grained salt
1 1/2tspdried minced oniononion flakes or powder are great too
1 1/2tspgranulated dried garlicuse garlic powder instead if you like
Blend all the ingredients together in a small bowl or measuring cup.
Store in an air-tight jar or spice bottle. This recipe makes about a 1/4 cup.
Treat the recipe as a guideline. This makes a mildly spicy seasoning. Adjust the heat by adding more or less chipotle powder.The salt in this recipe is intended to be low so you’re in control. Add a little extra when you season the meat if you like.If you’re not a fan of cumin, sub in cracked black pepper instead. You can also include dried herbs like Mexican oregano, thyme, basil, rosemary or whatever you like.Season your steaks an hour or so before cooking, and allow them come up to room temperature. While it’s tempting to start eating them right away, let them rest for 5 minutes or so after taking them off the heat.
A couple more things
If you love my spices and hot sauce, you can help me out a lot with a few simple clicks. Sign up for my mailing list . . .
Share posts on Facebook, Pinterest and Twitter with your social media friends. Just click on the buttons below.
As promised in my previous post, I’m thrilled to announce my new Sweet Smoked Paprika and Cranny Pepper Sauce products are now for sale! If you are a little shy of the heat, these are for you.
I make the smoked paprika from super sweet shepherd peppers using apple and maple smoke. I think you’ll love the result, a deep smoke flavour that will add savoury sweet and a nice dash of colour to whatever you’re making. Since there’s no heat, add as much as you like without fear! Pair this paprika with my Hot Smokey Chipotle, and you can dial up the heat as much as you want. Like all my spices, it come in an eco-friendly, resealable packet.
Bluewater Pepper Farm Sweet Smoked Paprika adds smoke, sweet and colour to any dish
I call my Cranny Pepper Sauce the “All Canadian” hot sauce. Made with fresh cranberries, sweet and hot peppers, spices and maple syrup, it has a nice balance of savoury, sweet and acid with a shot of heat at the end. Like my Hellfire Habanero sauce, this one is fermented in small batches to develop flavour and natural vinegar. My tasters raved about it, and I hope you’ll love it too.
You’ll find lots of ways to use our Cranny Pepper Sauce with it’s balance of mild heat, sweet, acid and spices.