Recipe Source: Recipespy.blogspot.com
Yields: Enough for 3-4 large steaks
Yields: About ½ cup
Conversion Chart: Here >>
Chef's Tips:
Tom Perini suggests rubbing steaks with the mixture and then refrigerating them at least 15 minutes before cooking. For the best flavor, grill the steaks over hot mesquite coals; basting with butter or margarine is optional.
Ingredients:
2 tsp. cornstarch or flour
2 tsp. salt
2 Tbsp coarse-ground pepper
½ tsp. lemon pepper
½ tsp. ground oregano
4 tsp. garlic powder
4 tsp. onion powder
1 tsp. paprika
1 tsp. beef-flavored bouillon granules
Procedure:
Combine ingredients, mixing well. Store in a tightly sealed glass or plastic container. Shake before
each use to remix ingredients.
Restaurant: Perini Ranch
Recipe Type: Authentic
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.periniranch.com/content/txhwys_1997june.pdf
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