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