{"id":2109,"date":"2015-09-18T09:01:23","date_gmt":"2015-09-18T16:01:23","guid":{"rendered":"https:\/\/premiermeatcompany.com\/new?p=2109"},"modified":"2015-09-18T09:01:23","modified_gmt":"2015-09-18T16:01:23","slug":"spice-rubbed-hanger-steak","status":"publish","type":"post","link":"https:\/\/premiermeatcompany.com\/new\/spice-rubbed-hanger-steak\/","title":{"rendered":"Spice-Rubbed Hanger Steak"},"content":{"rendered":"

Straying from the classic salt-and-pepper-rubbed steak is never a bad idea. Make use of all those great spices in your kitchen and bring out the potential of flavors in your steak. Try this simple recipe as a new venture for a toasty spice rub.
\n\"Premier<\/a>
\nINGREDIENTS<\/strong>
\n2 (8oz) Hanger Steak, trimmed<\/em><\/a>
\n1 tbsp black peppercorns
\n2 tsp paprika
\n1 tsp whole cumin seeds
\n1 tsp whole coriander seeds
\n1 tsp chipotle chili powder
\n1\/2 cup kosher salt
\n1 tsp old bay seasoning
\n1 tsp dry mustard
\n1 tsp cayenne
\n1 tsp red pepper flakes<\/p>\n

\"Premier<\/a>
\nDIRECTIONS<\/strong>
\nGrind the peppercorns, paprika, cumin, coriander, chili powder and red pepper flakes with a mortar and pestle. Transfer the ground powder to a bowl and mix in the salt, old bay, mustard, and cayenne.<\/p>\n

Rub all sides of the steaks in the rub and let sit at room temperature for at least 1 hour. The salt and spices tenderize the steak during this time.<\/p>\n

On your grill, create a hot zone and a cool zone. Grill the steaks over the hottest part of the grill first, rotating continuously to form a crust, about 2-4 minutes. Do this until well-browned. Move the steaks to the cooler part of the grill then cover and let cook to your desired doneness (8-12 minutes for medium-rare). Let rest 5-10 minutes before serving.<\/p>\n

\"Premier<\/a><\/p>\n

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Tasty<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Straying from the classic salt-and-pepper-rubbed steak is never a bad idea. Make use of all those great spices in your kitchen and bring out the potential of flavors in your steak. Try this simple recipe as a new venture for a toasty spice rub. INGREDIENTS 2 (8oz) Hanger Steak, trimmed 1 tbsp black peppercorns 2 […]\n","protected":false},"author":2,"featured_media":2113,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false},"categories":[41,44],"tags":[200,201,202,203,204,205,206,207],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/posts\/2109"}],"collection":[{"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/comments?post=2109"}],"version-history":[{"count":0,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/posts\/2109\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/media?parent=2109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/categories?post=2109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiermeatcompany.com\/new\/wp-json\/wp\/v2\/tags?post=2109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}