Omaha Nebraska Dry Rub

by Michael Butkus
(Annapolis, Maryland.U.S.A.)

Omaha Nebraska Dry Rub
Omaha Nebraska Anthony's, and Gorat's marinating and Serving

I was, at the tender age of 14, allowed to work at the two best Steak Houses in Omaha.
Anthony's is a stones throw from the Stock Yards in South Omaha. All of the best of the Mid-West beef comes through Omaha's Stock Yard's for slaughter and distribution. My Father worked for Armour Meats for about 30 years. I got a ground up education about beef from my Father about great Beef, from feeding to serving.
This may seem a little weird for curing T-Bone, New York Strips and Kansas City Sirloins at both places,(Gorat's is Warren Buffet's favorite Steak house in Omaha, although I have seen him at both, so something must be good going on here).

Firstly, you dry rub each side of your choice of beef,( at least 1" thick), Use, for each side of your choice of beef ;
1. 1 tablespoon of Celery Salt
2. 1/2 Tablespoon of Garlic Powder
3. 1/2 Tablespoon of Onion Powder
4. One tablespoon of Soy Sauce
(The Soy Sauce is sprinkled and gently rubbed lastly).

This next step is a little tricky and requires a separate refrigerator.

The fridge needs to be set between 34 degrees and 40 degrees for the duration of this process. The steaks should be completely covered by a moist cotton cloth. I usually do this with about 8 to 10 steaks at a time.

Cover on the top of the steaks for one week checking the top of the steaks, (the bottom of the steaks), should rest dryly, on towel(s) underneath with rub still on the steaks.

Check the moist top of the steaks about every 3 days or so until the rub begins to turn greenish hue. Once a greenish color appears turn over and repeat.

Once you have both sides turning green, it is OK to return to the freezer, but the longer you re-freeze the less curing you'll keep. Sear the steaks on both sides before re-freezing. The best way to serve is to not re-freeze, but sear on both sides, and grill to your desired pinkness.

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