Sca Steak Rub - Kobe Roux - cooking recipe

Ingredients

2 tablespoons sea salt
2 tablespoons cherry wood smoked sea salt
2 tablespoons turbinado sugar
6 tablespoons garlic powder
2 tablespoons onion powder
4 tablespoons onion flakes
1 tablespoon red bell pepper
1/4 teaspoon lemon, powder
4 tablespoons shiitake mushrooms, powder
8 tablespoons Hungarian paprika
2 tablespoons cornstarch
4 tablespoons beef, powder
4 tablespoons Worcestershire sauce, powder
2 tablespoons chinese red chili pepper flakes
2 tablespoons celery powder
1/2 tablespoon turmeric
1/4 teaspoon citric acid
2 tablespoons brown sugar
2 tablespoons black pepper
2 tablespoons white peppercorns
4 tablespoons sun-dried tomatoes (dehydrated)

Preparation

Combine all ingredients in a large bowl and whisk for about 15 minutes If you have a Kitchenaid mixer, use it with the wire whisk attachment for at least 5 minutes It is important to get the spices well blended as this allows the moister ingredient,s like brown sugar to get coated with other spices. It will also help prevent caking.
Using a canning funnel, spoon mixture into a thoroughly cleaned coffee grinder and pulse until the largest pieces are no larger than 1/32\" (very small).
Pulse in smaller batches.
combine all of the ground batches and whisk again for 5 mins in a Kitchenaid-type mixer with the wire whisk.
Transfer mixture to a large jar or shaker bottle.
For use:
Sprinkle liberally on steaks and let them come up to around 55-60 deg F. Allow them to sit for a minimum of 30-mins.
Lightly spray steaks with grapeseed or coconut oil.
Grill on HIGH HEAT for about 2 mins per side. (130 def F internal) then remove steaks, tent with foil and let rest for 8 minutes.