Desert Rubbed Strip Steaks
Desert Rubbed Strip Steaks get their character from a dry rub of coriander, cumin, rosemary, ginger and red pepper flakes pressed into thick New York strips. The spices form a savory, lightly hot crust over the charcoal, and the longer the steaks sit in the refrigerator with the rub, the more the seasoning works into the meat. Grilling takes only about ten minutes, so most of the effort is in the waiting.
Instructions
Brush the steaks on both sides with olive oil and set them aside.
Combine the cumin, coriander, rosemary, red pepper flakes, salt, black pepper and ginger in a small bowl. Pat the mixture firmly into both sides of each steak, then refrigerate them for as long as you can.
Light a kettle grill using a chimney starter and let the coals get hot. Put the steaks on the grate and cook for about 4 to 5 minutes per side for medium rare, or longer if you want them more done.
Move the steaks to a plate and cover it tightly with aluminum foil. Let them rest for about 5 minutes before serving so the juices settle back into the meat.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
