Use this rub on any type of red meat, from tenderloin roasts to sirloin caps.

Linda’s famous rub adds a wonderful mix of sweet, salt, and spice that goes perfectly with any cut of meat.

Ingredients:

• 1/2 – 1 tbsp paprika
• 1 tbsp kosher salt
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 2 tbsp olive oil

Take the roast out of the refrigerator and let it come to room temperature while you prepare the rub.

Mix the ingredients together in a bowl, stirring until it becomes an evenly mixed paste. Pour and rub the mixture over the entire surface of the roast. If your cut of meat has a fatty side, position the meat on the roasting pan fat-side up so the meat bastes itself while it cooks.

Bake at 350 degrees for roughly 20 minutes per pound of beef. Use a meat thermometer and take the meat out when it reads 140 for medium rare.

Cover it loosely with tin foil and let it sit out of the oven for 5-10 minutes to let the meat reabsorb its juices, and it will also keep cooking another 5-10 degrees.

Slice and serve! Pictured here is a sirloin cap with a side of roast Brussels sprouts and potatoes, which were coated in olive oil and garlic salt, and placed in the oven with the roast for 30 minutes.