Tippy’s BBQ Steak Rub


Dearies, you know I love backyard BBQs. It’s basically all I ever talk about in the summer! I’m constantly thinking of tea-infused recipes for Kat to use, and today I’m happy to share my steak-rub recipe! This recipe is simple to make, and grills up a savory, smoky, tea-flavored steak. Is your stomach grumbling yet?

My favorite tea for a steak rub is lapsang souchong. The hit of smoke works well with the charred meat. You can use another black tea of your choice if you prefer. For an extra hint of smoke, I like to include chipotle chili powder.

I like to serve sautéed mushrooms alongside the steak, or even piled on top. The smokey, savory flavors are enhance with the mushrooms.

This recipe is perfect for steak but you can also use it for grilled tofu  ‘steak’ or grilled seitan as well.

The tea leaves can be whole, or small pieces from a tea bag. Either will work, but the larger leaves will give you a crunchier texture.

Tippy’s BBQ Tea Rub

  • 1 tsp Kosher salt
  • ½ cup black tea leaves (we like to use Lapsang Souchong)
  • ¼ tsp ground cloves
  • 1 tsp chipotle chili flakes or powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 lb steak of choice


Combine all rub ingredients in a medium sized bowl. Pat it liberally all over your steak and let it sit for about an hour so the flavors will come together. Grill the way you like it, and enjoy!

This is an easy recipe to play around with- you can swap out the type of tea and play around with the spices. You can also serve it with a BBQ sauce if you’d like to add even more flavor. I hope you enjoy, Dearies!

Tippy’s Tea-Marinated Grilled Chicken Breasts


Dearies, it’s Memorial Day weekend and the grilling season is upon us! I thought I’d share my easy chicken tea marinade that Kat likes to use for an easy weeknight grilled meal. It’s also perfect for a crowd! It’s easy to double or triple the recipe. The tea creates a tender, juicy grilled chicken.

 Tippy’s Tea-Marinated Grilled Chicken Breasts

1 pound boneless, skinless chicken breast

2 cups strong black tea fully cooled (you will need 2 tea bags, we like to use Harris Tea Decaffeinated Black Tea)

1/4 cup soy sauce

1 teaspoon grated ginger

pinch of black pepper

 Boil water for tea. Steep 2 tea bags in 2 cups of water, for 15 minutes and set aside until fully cooled.

 Pound chicken breasts out until they are between 1/4 and 1/2 inches thick. The thinner you pound them out, the faster they will cook.


 In a medium sized bowl combine cooled tea, soy sauce, ginger, and black pepper. Whisk together well. Pour over chicken and let marinate in the fridge for at least 2 hours, but can also be left overnight. Kat will often put the mixture together in the morning, and will let everything marinate while she’s at work.

 Once marinated, we like to grill our chicken, and serve with fresh jasmine rice, and steamed broccoli or green beans for a healthy and light meal. But you can also cut the chicken up into pieces and stir fry with assorted veggies.


Kat likes to use Harris Tea Decaffeinated Black Tea in this marinade. The tea is simple, brisk, and perfect with the chicken. She always has it in her pantry for the times that she wants a quick, easy, tasty cup of black tea at any time of the day. It also makes a lovely cold brewed iced tea! This would be a refreshing pairing with the chicken breasts. Kat likes to add lots of lemon and a touch of honey to this iced tea. Serve this meal for your family or your next outdoor gathering. It’s super simple and tasty.

Get ready for grilling season with this delicious tea themed recipe! I do hope you enjoy it.

Grilling With Tea


Who doesn’t love a good barbecue? Dearies, I may look like a prim and proper cup and saucer, but I do like being outside in the fresh air, enjoying the lively sounds of conversation and food sizzling on the grill. I don’t even mind when my handle gets sticky with BBQ sauce…on occasion. Which leads me to ask- have you ever grilled with tea?

For a unique twist on a traditional BBQ rub, you can add tea leaves right into the mix. Add a hint of tea flavor to your grilled food by incorporating just about any tea into a dry rub. Using a smoky tea such as lapsang souchong is perfect for enhancing grilled foods.  It’s a Chinese black tea that has been dried over pine needles to give it a gorgeously smoky flavor and aroma. Cooking with this tea is a secret Kat uses even during the colder months when grilling is a mere daydream.

This is a dry rub Kat often enjoys with lots of that smoky lapsang souchong. You can crush the tea and your spices together with a mortar and pestle, or grind in a spice grinder. Rub over your protein of choice, and let sit for at least 15 minutes. Grill and enjoy! This rub is perfect on beef, pork, even tofu. If you are having any trouble getting the rub to stick, a little olive oil should help.


For chicken, Kat likes to add a lighter tea such as a hojicha (roasted green tea), or a mellow sencha green tea. She also includes herbs such as sage and coriander for a lovely aromatic dish. If you are pressed for time, try using a flavored tea such as this lovely citrus green tea from Private Selection to get delicious flavor a bit quicker. Kat’s aunt found this tea in the grocery store and was so happy with it that she gave her some to try. The tangy citrus and vegetal green tea pairs perfectly with poultry.

If that’s not enough tea grilling for you, how about finishing your dish off with a tea infused barbecue sauce? Kat is thinking about using this one over the weekend on pork ribs. I think this recipe would be perfect to use on vegetarian proteins.  You can mix and match the teas in these recipes to create your own grilled masterpiece.