3 Tbs paprika, preferably Hungarian or Spanish
1 Tbs granulated garlic or garlic powder
1 Tbs chili powder
1 Tbs dried oregano
2 tsp kosher salt
1/2 tsp cayenne pepper
1 tsp freshly ground black pepper
4 1 1/2-inch-thick New York strip steaks
1. In a small bowl, mix together the spice rub ingredients. Trim steaks of most of the external fat. Sprinkle both sides of steaks generously with rub.
2. Heat a gas grill. Turn one burner to high, another to medium, and another to off. (For charcoal grill, see tips below).
3. Sear steaks on hottest area of grill for 2 to 3 minutes on each side. Move to medium-hot (or unheated area of grill) if flare-ups occur. When steaks are seared and grill-marked,m move them to medium-hot area and rotate to create cross-hatched grill marks. Cook for another 4 or 5 minutes, then test for doneness with an instant-read thermometer: 120 to 125°F for rare, 130 to 135°F for medium rare. Continue to cook until done to your liking.
4. Remove steaks to a platter and cover lightly with foil. Let meat rest for 5 minutes or so before serving.
*If you slash the edges of the steaks in one or two places, it will prevent the steaks from curling up while grilling.
**If you have any leftover rub, it can be stored in a close, covered container for up to 3 months.
***If using a charcoal grill, arrange coals into 3 areas: a hot area, a medium-hot area and an area with no heat.
Recipe Source: Adapted from Real Food
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