Grilling a good steak is easy, grilling a good steak with stellar results requires a couple of simple steps. My signature rub will enhance virtually any meat. Here it's used to great effect on strip steaks, but is equally good on rib eye, porterhouse, and sirloin.
5 SPICE New York Strip Rubbed Steak
Makes 4 to 8 servings
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1 Tablespoon each: sweet paprika, powdered garlic, dried oregano, dried thyme, black pepper
2 Tablespoons Turbinado sugar ("sugar in the raw")
2 (32—36 ounce) boneless New York strip steaks, cut 2-inch thick
2 cloves of fresh garlic, thinly sliced
Black pepper, to taste
Pinch sea salt
2 sprigs fresh rosemary, cut into 4 pieces
Combine spices, herbs, pepper and sugar. Rub all over steaks and refrigerate for one hour to overnight.
Remove rubbed steaks from refrigerator 30 minutes before grilling. Drizzle each with olive oil and sprinkle with garlic, pepper and salt.
Preheat grill to high.
When it's hot, place steaks on grill and top each one with a piece of rosemary. After 2 minutes lift the steaks, using tongs or steak spatula, and rotate them 45 degrees to make crosshatch marks. After 2 to 3 minutes, remove but do not discard rosemary, turn the steaks over and move them to the cooler edges of the grill, or lower the heat to medium. Replace rosemary sprigs, and continue cooking until the meat is done. (An instant-read thermometer will read 125 for rare, 130 for medium-rare, 140 for medium.) Avoid turning the steaks over several times.
Allow steaks to rest for 5 minutes before slicing. Sprinkle with fresh rosemary and olive oil before serving.