TOM LEONARD’S KANSAS CITY-STYLE PORTERHOUSE STEAK DRY RUB
Considered to be two steaks in one, the porterhouse contains a large boneless strip steak on one side of the bone and a petite tenderloin on the other side. Tom’s porterhouse steaks are primarily sourced from family-owned ranches in Kansas. This dry rub is a recommended recipe by Tom Leonard’s ranchers in Kansas!
- 1/2 cup Brown Sugar
- 1/4 cup Paprika
- 1 tbsp. Pepper
- 1 tbsp. Salt
- 1 tbsp. Chili Powder
- 1 tbsp. Onion Powder
- 1 tsp. Cayenne Pepper
- Combine all ingredients in a mixing bowl.
- Pat the steak with a paper towel until it is dry to the touch.
- Apply rub evenly over the steak until it is evenly coated.