A fun, highly seasoned Southwestern Steak Rub on a New York Strip
For the Rub:
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.