Chef Dave Martin got his start on Top Chef and has since built a dynamic career across restaurants, media, and brand consulting. Known for bold flavors and creative flair, he now shares his passion through cookbooks, events, and social media—bringing fresh ideas and real ingredients to kitchens everywhere. Through it all, Dave stays connected to his roots: real ingredients, real passion, and a real love of sharing food.
a little bit about the recipe
Bold, smoky, and just the right amount of attitude—this steak is rubbed with my sweet & sassy smokehouse blend, then crowned with a rich, tangy bleu cheese sauce that melts into every bite. It’s a perfect balance of heat, sweet, and creamy indulgence.
This rub has been in my arsenal since my first restaurant in Manhattan Beach, CA and still holds up to the test of time. It's fun, sassy and such an amazing compliment to proteins, veggies or whatever it ends up on.
This bold, smoky blend walks the line between sweet and savory with confidence. It starts with a generous hit of smoked paprika, then layers in the subtle sweetness of maple and molasses sugars. A dash of guajillo chile powder and fine-ground Vietnamese black peppercorn brings gentle heat, while oregano and cumin round things out with earthy, herbaceous depth. Fine Atlantic salt ties it all together, making this a rub that works as well on grilled vegetables as it does on ribs, wings, or brisket.
Whether you're smoking, roasting, or searing, this rub is designed to add swagger.
