Prep 30 mins
Cook 15 mins
From the Washington Post - another great grill recipe. "This is a homemade take on the popular Montreal steak rub. If your grill is covered in snow, you can always broil these steaks." Serve with a Caesar salad & voila! I recommend Big John's Killer Caesar Salad Dressing - made up the day before over a simple Romaine & crouton salad.
- 4 New York strip steaks, 1 1/2 to 2 inches thick (2 1/2 pounds total New York strip)
- 1 -2 teaspoon olive oil
- 2 teaspoons kosher salt
- 2 teaspoons black pepper, coarsely ground
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1⁄2 teaspoon cayenne pepper (hot paprika fine too)
- 1⁄2 teaspoon thyme, ground
- 1⁄2 teaspoon brown sugar
- 1⁄2 teaspoon orange peel, dried (optional)
- Let the steaks come to room temperature. Pat dry with paper towels. Rub both sides of each steak with the oil and set aside.
- In a small bowl, combine the remaining ingredients with the orange peel, if desired, to create the spice rub. Sprinkle the rub on both sides of the steaks, pressing to adhere to the surface of the meat (some spice rub will be left over).
- If using a gas grill, preheat to medium- to medium-high, depending on your grill. If using a charcoal grill, distribute the hot charcoal or wood briquettes evenly under the cooking area for direct heat. Oil the grate.
- Grill for about 7 minutes per side, or until an instant-read thermometer registers 140 degrees for medium-rare. Let steaks rest, covered, for 5 minutes before serving.