Sometimes you just gotta have a steak. Like for Father’s Day. And why not go big and bold on the flavors, like a New York Strip Steak with Southwestern Rub? Just a little something to give that steak a bit of a spark.
New York Strip Steak with Southwestern Rub
I grew up in an area that produces some of the best beef, and I know that if you’ve got a really good steak, all you need is a little salt, maybe some pepper, and a lick and a promise on the grill. But I also know that sometimes those steaks you pick up at the grocery – well, they need a little help. Even when they’re the better steaks, like these were.
About New York Strip Steak with Southwestern Rub:
I went out on a limb the first time I made these steaks, and all but ruined them with a rub I found on a national site! didn’t want to give up on the idea, though, of just a little something to meld with the juices that come off that steak, caramelized on the grill. A little sprinkle of fairy dust. A little sumpin’ sumpin’ that’s barely there but gives that extra little boost of flavor.
So I tinkered away and came up with something that I think has all the elements I’m looking for. Kind of like my Montreal Steak Seasoning, but leaning towards the Southwest flavors. This rub is meant to be sprinkled on lightly, like an amped up Southwestern seasoning salt. Go heavier if you’d like, but the idea is to enhance, not overpower, the flavor of the steak.
The most important thing to know about the rub is do not use a commercial chili powder. You want an individual chili powder, and this is made from Ancho chili powder. Buy it or make it (directions are in the recipe). Customize your heat level with the chile de arbol or red chili flakes. Leave them out or add more if you wish.
Southwestern Steak Rub
Making New York Strip Steak with Southwestern Rub:
If time allows, take your steaks out an hour ahead and rub very lightly with a good oil that withstands the heat, something like avocado oil, which is becoming easier to find these days.
Sprinkle both sides lightly, then place on a rack if you have one, over a plate or pan, and let it sit. As little as 15 minutes works, but an hour is better. Don’t go longer, though.
Make sure to preheat the grill and cook this steak hot and fast! To your desired doneness, of course. The temperature guide is in the recipe.
This steak is an earlier photo – I’ve made this multiple times.
Serve With:
- I served New York Strip with the Southwestern Rub with greens, a nod to a steakhouse, and sweet potato wedges. Garlic mashed or a twice-baked potato would be fabulous, too.
- Drive that Southwestern vibe home with roasted corn or elotes, cilantro lime rice, and black beans.
- Of course, you can’t go wrong with more sausage or bacon! Since the casserole already calls for sausage, bacon, or ham, maybe you’ll want to choose a side that’s not already in the casserole itself.
New York Strip Steak with Southwestern Rub
Leftover New York Strip Steak with Southwestern Rub:
Store in the refrigerator, tightly covered, for three to four days.
My favorite method to reheat is the Cook’s Illustrated Method, which takes a while, but the steak turns out perfectly. When I was in a wheelchair and couldn’t get out, I ordered a steak dinner. It came cold and too well done. I was ready to toss it, but instead tried this method, and I was in awe (photo below):
- Preheat oven to 250 degrees F. Place steak on a wire rack over a baking sheet. Heat until the steak is 110 degrees F.
- Heat a heavy skillet over medium-high heat and quickly sear the steak on both sides.
Repurposing Leftover Steak is also a great way to go. See my post on Leftover Steak & Roast and this one on Leftover Beef.
This is a dried-up, overdone take-out steak. I can’t believe that the Cook’s Illustrated Method for reheating steak saved this one, and it came out juicy!
Other Steak Recipes You Might Like:
Here are two of my favorite steak recipes on my site. And of course, you can check the menu or search for others.
- Teriyaki Marinated Steak – this is the quintessential London Broil. My Dad made this way back in the early 70s, and I still do.
Teriyaki Marinated Steak London Broil
- Shaking Beef – this simple Vietnamese steak has it all, and it’s gorgeous with flavor for days. Best if made when tomatoes are at their peak!
Shaking Beef – Bò Lúc Lắc
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
When buying steak, look for the best value. That doesn’t mean the “cheapest” steak. It means a decent quality steak within your budget.
One of the best times to buy is before a summer holiday. Stoes will often have better quality steaks than they normally carry, and at a good price. You’ll need to know what you’re buying to compare.
Steak is graded from high to low as Prime, Choice, and Select. (Costco usually carries both Prime and Choice.) Look for a well-marbled steak, meaning very tiny veins of fat running through. Check for the USDA label. Sometimes stores will be “tricky” in their wording. Make sure the steak is labeled in a way you understand. If buying from a butcher’s case, ask to see both sides.
Be flexible. If the New York Strip isn’t the best special, buy a different cut. If the steaks are larger, consider dividing.
- Stretch a steak by cutting before it comes to the table, thinly sliced across the grain (after it’s rested). The New York Strip is ideal for that.
- Set a bit (or make an extra) aside for another meal. It’s a great way to “cost average” that steak. Splurge the first night, but use just a bit for a second meal, bringing the average cost of the meal down. See my post on Leftover Steak for ideas and inspiration.
Serve your steak with lots of sides. And don’t forget dessert. There’s nothing that motivates someone to push aside a plate like saying, “Make sure to save room for dessert!”
New York Strip Steak with Southwestern Rub
New York Strip Steak with Southwestern Rub
A fun, highly seasoned Southwestern Steak Rub on a New York Strip
Ingredients
For the Rub:
- 2 tablespoons of a single chili powder, ancho preferred (instructions for homemade are in the recipe)
- 2 tablespoons kosher salt
- 1 1/2 tablespoons fresh coarsely ground black pepper
- 1 tablespoon brown sugar
- 1 tablespoon crushed coriander seed
- 1 tablespoon dried minced or granulated garlic
- 1 tablespoon dried minced or granulated onion
- 1/2 teaspoon oregano, Mexican if you have it
- 1/2 teaspoon cumin
- 1/4 teaspoon crushed Chile de Arbol or red pepper flakes, optional
For the Steak:
- 4 New York Strip Steaks or enough for your family
- high grade oil, such as avocado
Instructions
For the Rub:
For the chili powder, either use a commercial, one chile powder or toast and grind dried chile. To toast, heat a dry skillet over medium-high heat. Add the chiles to the skillet, watching carefully so it doesn’t burn and turn as each side slightly softens and the chile begins to puff. Remove from heat, let cool until it can be easily handled. Remove stem and seed and tear or crunch into small pieces. Grind in a coffee or spice grinder until powder. Each chile will yield about a tablespoon of powder.
If the granulated garlic and onion is on the larger side, whirl it in the spice grinder as well.
Mix all ingredients together. There will be extra. Store in a tightly sealed container in a cool, dark space.
To Cook the Steak:
At least 15 minutes and up to an hour before, remove steaks from the refrigerator, rub lightly with oil, and season on both sides with the rub.
Preheat your grill to High heat at least 15 minutes before cooking.
Place the steaks directly on the grill grates at a diagonal. For a medium rare steak, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes. Flip the steaks over, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes.
Increase or decrease cooking time as needed to reach ideal internal doneness. Rest for at least 4-10 minutes before slicing.
- Rare: 125 degrees F
- Medium Rare: 135 degrees F
- Medium: 145 degrees F
- Medium Well: 155 degrees F
- Well Done: 160 degrees F
I’m posting New York Strip Steak with Southwestern Rub this week at Fiesta Friday #229; cohosted by Liz @ Spades, Spatulas & Spoons.
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