Char-Grilled Strip Steak
Four thick strip steaks with a smoky, herb-heavy rub make a steakhouse-style dinner at home for far less money. The coating combines smoked paprika, chili powder, garlic powder, rosemary and thyme, and it browns into a savory crust over the hot side of the grill. A short sear followed by gentle finishing heat keeps the center pink, and a proper rest before slicing keeps the juices in the meat.
Instructions
Stir the salt, pepper, rosemary, thyme, smoked paprika, chili powder and garlic powder together in a small bowl and set the mixture aside.
Brush the steaks generously with olive oil on both sides, then rub the seasoning mixture into each side. Leave them at room temperature for 30 to 45 minutes before cooking.
Set up the grill for indirect cooking, with one side on high heat and the other on medium. Lay the steaks over the high heat and cook for 1 ¼ minutes, then turn them 90 degrees and cook for another 1 ¼ minutes so they pick up crosshatch marks.
Flip the steaks and repeat the same sequence on the second side: 1 ¼ minutes, a quarter turn, then 1 ¼ minutes more.
Move the steaks to the medium side and keep cooking, turning them often, until an instant-read thermometer in the thickest part reads 140°F, which gives medium-rare.
Transfer the steaks to a plate and cover them loosely with aluminum foil. Let them rest for 7 to 10 minutes so the juices settle.
Slice the steaks thinly across the grain, cutting on a bias, and serve while still warm.
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