• Add all of the ingredients for the dry rub to a small sealable jar. Seal the jar and shake it up until everything is well combined.
• Use immediately on any cuts of meat or save it for later use.

For a Roast or Steak:

• Remove your meat from its packaging and place it on a flat surface, such as a cutting board. Use paper towels to pat the whole surface of the meat dry or any excess liquid (remember to get all sides!).
• Sprinkle the whole surface of the meat with the a generous amount of rub and use your hands to gently pat it into the meat.
• If your beef doesn’t have much fat marbling, you may consider rubbing the meat in 1 to 3 tablespoons of avocado oil or olive oil prior to applying the rub. This helps protect the meat during the cooking process and also adds flavor.

For Ground Meat:

• If making burgers, transfer the burger meat to a large mixing bowl and add your desired amount of rub. I’d recommend 1 tablespoon for every one pound of meat. Use your hands to mix everything together, then form your patties.
• If you’re simply cooking ground beef with spices, heat oil in a large skillet and add the hamburger meat and your desired amount of beef rub. Similar to hamburgers, I recommend 1 tablespoon of seasoning for every 1 pound of meat, or to your personal taste.