Desert Rubbed Strip Steaks

Name: Desert Rubbed Strip Steaks
Ingredients: 4 ea. (24–32 ounces) New York strip steaks, 1–1¼ inches thick; Olive oil; ¼ tsp freshly-ground cumin; 1 tbsp freshly-ground coriander seeds; 2 tsp dried rosemary; 1 tbsp red pepper flakes; 1 tsp salt; 1 tsp freshly-ground black pepper; 1 tsp ground ginger

Ingredients

4 ea. (24–32 ounces) New York strip steaks, 1–1¼ inches thick
Olive oil
¼ tsp freshly-ground cumin
1 tbsp freshly-ground coriander seeds
2 tsp dried rosemary
1 tbsp red pepper flakes
1 tsp salt
1 tsp freshly-ground black pepper
1 tsp ground ginger

Steps

Brush steak with olive oil. Set aside.
Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refrigerate as long as possible.
Preheat kettle grill with a chimney starter. Add steaks and cook about 4–5 minutes per side for medium rare, or to desired doneness.
Remove steaks to a plate and cover tightly with aluminum foil. Let rest about 5 minutes before serving.

More recipes with beef, cumin, coriander, rosemary, red pepper flakes or ginger

Adapted from “Desert Rubbed Strip Steaks” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.