This one comes from Shannon Hayes at the Grassfed Gourmet, with the salt omitted for kosher meat (add salt to taste at the table). Perfect for leaner steaks such as Shoulder Steak or London Broil.
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 tablespoons dried oregano
1 teaspoon ground fennel
2 teaspoons garlic powder
2 teaspoons freshly ground pepper
Pat your steaks dry, then season liberally with herbs all over. Allow steak to come to room temperature before grilling (to keep it from sticking). If you like, a pinch of sugar added to the rub will help form a caramelized “crust” as the meat grills.