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Desert Rubbed Strip Steaks

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Grilled

Tags: grilled, main course, medium difficulty, recipes using beef loin, recipes using chile flake, recipes using coriander, recipes using ground cumin, recipes using ground ginger, recipes using pepper, recipes using salt, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ADesert_Rubbed_Strip_Steaks)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ADesert%20Rubbed%20Strip%20Steaks&oldid=4507491

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 4 ea. (24–32 ounces) New York strip steaks, 1–1¼ inches thick
  • Olive oil
  • ¼ tsp freshly-ground cumin
  • 1 tbsp freshly-ground coriander seeds
  • 2 tsp dried rosemary
  • 1 tbsp red pepper flakes
  • 1 tsp salt
  • 1 tsp freshly-ground black pepper
  • 1 tsp ground ginger

Directions

  1. Brush steak with olive oil. Set aside.
  2. Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refrigerate as long as possible.
  3. Preheat kettle grill with a chimney starter. Add steaks and cook about 4–5 minutes per side for medium rare, or to desired doneness.
  4. Remove steaks to a plate and cover tightly with aluminum foil. Let rest about 5 minutes before serving.