I’m exhausted after IFBC, but I’ve been so spoiled food-wise over the past few days that I just can’t bring myself to order out from one of our local takeout places. Thankfully, I’m prepared for just such an occasion.

A while ago I took a local herb class with Brittany Wood Nickerson in an attempt to get out of the cooking rut I’ve been in the past few months. Her class was wonderful and inspiring, and one of the thing I took away from it was a sudden need to mix my own herbal “sprinkles,” as she calls them. After a few experiments, I put together a mixture that I really enjoy.

The best thing about these herbal mixes is that you can literally toss them onto anything – veggies, steak, chicken – and you’ve got a good roasting base. That’s exactly what I did tonight, and I thought I’d share.

Easy Herb T-bone Steak Recipe

2 large t-bone steaks, preferably organic and grass-fed/grass-only
2 tablespoons sweet herb rub (recipe below)
2 tablespoons freshly ground white pepper
2 tablespoons smoked sea salt of your choice

Dry steaks and place them on a clean plate. Sprinkle both cuts of meat with half of the herb rub, white pepper, and salt. Gently rub the seasoning into the steaks and flip, giving the others sides a go as well. Let sit for half an hour at room temperature, covered loosely with foil.

From here you can do whatever you want. Grill them, broil them, you name it. Just remove from the heat the about 155F and let them sit for five minutes to rest.

Sweet Herb Rub Recipe

2 tablespoons dried rosemary leaves
2 tablespoons dried basil
2 tablespoons dried thyme
2 tablespoons dried sage
1 tablespoon garlic powder
1/2 teaspoon freshly ground black pepper

Grind the whole mix in a coffee grinder until it’s a fine texture. Store in a shaker bottle and leave on the table as a salt alternative.

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