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.
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. So I turned to Bobby Flay.
About New York Strip Steak with Southwestern Rub:
I was pretty psyched when I saw Bobby Flay had his World Famous Steak Rub that he uses in all his restaurants on the Food Network site. Usually, I read every comment before I make a recipe, but this time I just followed along. Heck, it was Bobby Flay and the guy is doing something right. The recipe was wrong and it all but ruined our dinner. Bobby Flay, you owe us a couple of nice steaks.
I didn’t want to give up on the idea of making a Southwestern Steak Rub. 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 a 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.
Making New York Strip Steak with Southwestern Rub:
The biggest thing for this rub is don’t use a commercial “chili powder” unless you have no other options. Chile powder has its place, but it’s not just dried chile in that chile powder, there are other ingredients and this Southwestern Rub has it’s own “other” ingredients. I’ve noticed that single chile powders (made from a particular Chile) are available in all kinds of places these days, and I’d recommend Ancho Chile Powder for this recipe.
If you don’t have an Ancho chile powder available, it’s super easy and takes just a few minutes to make your own. The instructions are in the recipe. And of course, if you have a cupboard full of different dried chiles, feel free to customize with a combination of chiles to suit your taste.
Customize your heat level, too, with the chile de arbol or red pepper flakes. The Ancho is there for the flavor and is a very mild chile – the chile de arbol is there for the zip. The rub isn’t meant to be used heavily enough to make the steak “hot” but it will add a spicy flair with the full amount of the chile de arbol. Add as little or as much of that chile de arbol as you’d like and you can open them and use just the seeds or better yet, remove the stem and just crush them up.
Saving Money on New York Strip Steak with Southwestern Rub:
So I’m a frugal person. Steak isn’t an every day or every week thing for us, not even every month. So when I do buy steak, even grocery store steak (as opposed to a steak from a butcher) I’m looking for the best value for my money. That doesn’t mean the “cheapest” steak. It means a decent quality steak that’s within my budget, even if it’s a bit of a splurge.
That usually means I’m buying steak on sale, usually prior to a summer holiday or a special sale at the grocery store. That’s when stores will have better quality steaks than they might normally carry. And that’s when you’re going to need to know what you’re buying so you can compare. (Costco, by the way, usually carries both Prime and Choice.)
Steak is Graded from high to low as Prime, Choice, and Select. When you’re looking at the steaks, you’ll want a steak that’s well marbled, meaning very tiny veins of fat running through the steak. Make sure the steak you’re buying has the USDA label or ask the person behind the counter. Sometimes stores will be “tricky” in their wording. If your steak isn’t wrapped, don’t be afraid to ask to see the other side, too.
Be flexible when buying your steak. If the New York Strip isn’t the best special, buy a different cut. If the steaks are larger, consider whether everyone really needs their own. A great way to stretch a steak is to cut it before it comes to the table, thinly sliced across the grain (after it’s rested) and the New York Strip is ideal for that. Finding a bit to put aside for another meal before it’s devoured is a way to “cost average” that steak. Splurge the first night but use a bit aside (or any leftover) for a meal that uses just a bit of steak brings the average cost of the meal down. See my post on Leftover Steak at the bottom of the page for ideas and inspiration.
Of course, one of the best ways to save money on a steak dinner is to serve with lots of sides. I’m not sure why I didn’t make a fun Salsa to go with this, and I have plenty of recipes, but we served this with the Foil Pouch Potatoes Peppers & Onions I posted the other day. And don’t forget a dessert. There’s nothing that motivates someone to push aside a plate like saying “Make sure to save room for dessert!”Print
New York Strip Steak with Southwestern Rub
A fun, highly seasoned Southwestern Steak Rub on a New York Strip
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.
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:
30 minutes before grilling, remove your steaks from the refrigerator, season on both sides with the rub. Preheat your grill to High heat.
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