Cookbook:Desert Rubbed Strip Steaks
Appearance
Desert Rubbed Strip Steaks | |
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Category | Beef recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- Brush steak with olive oil. Set aside.
- Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refrigerate as long as possible.
- Preheat kettle grill with a chimney starter. Add steaks and cook about 4–5 minutes per side for medium rare, or to desired doneness.
- Remove steaks to a plate and cover tightly with aluminum foil. Let rest about 5 minutes before serving.