Spice-Crusted New York Strip Steaks With Mesa Grill Steak Sauce

The aroma of sizzling steak, mingling with the smoky perfume of Southwestern spices, instantly transports me back to summer evenings spent grilling with my family. My grandfather, a man of few words but immense culinary passion, always had a secret spice rub for his steaks. Though his recipe was never written down, the memory of its vibrant flavors – the earthy warmth of ancho, the subtle heat of chili, and the unmistakable tang of coriander – lives on. This recipe, inspired by those cherished moments, captures that same spirit of robust flavor and simple grilling perfection.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

• 2 tablespoons dried ancho chile powder
• 1 tablespoon paprika
• 1 tablespoon ground coriander
• 1 tablespoon dry mustard
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons arbol chiles, finely ground
• 1 tablespoon kosher salt, plus extra to season
• 1 tablespoon black pepper, freshly ground, plus extra to season
• 4 (12 ounce) New York strip steaks
• 2 tablespoons canola oil
• Mesa Grill Steak Sauce (recipe follows or use your favorite brand of steak sauce)

Equipment Needed

• Small bowl
• Grill or Grill Pan
• Tongs
• Plates

Instructions

1. First, prepare the spice rub. In a small bowl, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, arbol chiles, 1 tablespoon kosher salt, and 1 tablespoon black pepper. Mix thoroughly to ensure all spices are evenly distributed.
2. Preheat your grill to medium-high heat. If you don’t have an outdoor grill, a grill pan works wonderfully on a stovetop over medium-high heat. The key is to achieve a good sear.
3. Before grilling, prepare the steaks. Brush both sides of the New York strip steaks with the canola oil. This will help the spice rub adhere and prevent the steaks from sticking to the grill.
4. Generously season both sides of the steaks with additional kosher salt and freshly ground black pepper. Don’t be shy! This is your first layer of flavor.
5. Rub one side of each steak with approximately 2 tablespoons of the prepared spice mixture. Ensure the spice rub is evenly distributed for maximum flavor impact.
6. Carefully place the steaks on the preheated grill, spice-rub side down. Grill for 3 to 4 minutes, or until a nice crust has formed and the steaks are lightly charred. This is where the magic happens!
7. Using tongs, flip the steaks over. Continue grilling for another 5 to 6 minutes for medium-rare. For medium-rare, the internal temperature should reach 130-135°F. Use a meat thermometer to ensure accurate doneness.
8. Once the steaks have reached your desired level of doneness, remove them from the grill and let them rest for at least 5 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.
9. While the steaks are resting, spoon some of the Mesa Grill steak sauce into the center of each of 4 plates.
10. Top with the grilled, rested steaks. Alternatively, you can serve the steak sauce on the side for dipping.

Expert Tips & Tricks

• Spice Level Adjustment: For those sensitive to heat, reduce the amount of arbol chiles or omit them altogether. Conversely, for a spicier kick, add a pinch of cayenne pepper to the spice rub.
• Doneness Check: The best way to ensure your steaks are cooked to perfection is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone.
  • Rare: 125-130°F
  • Medium-Rare: 130-135°F
  • Medium: 135-145°F
  • Medium-Well: 145-155°F
  • Well-Done: 155°F+
• Make-Ahead Spice Rub: The spice rub can be made well in advance and stored in an airtight container for up to a month. This is a great time-saver when you’re short on time.
• Grill Pan Tips: If using a grill pan, ensure it’s properly preheated before adding the steaks. A hot grill pan will create those beautiful sear marks and prevent the steaks from steaming.
• Resting is Key: Don’t skip the resting period! This is crucial for tender, juicy steaks. Tent the steaks loosely with foil to keep them warm while they rest.

Serving & Storage Suggestions

For an elegant presentation, slice the steak against the grain and fan it out on the plate over the steak sauce. Garnish with a sprinkle of fresh cilantro or a sprig of rosemary. This dish pairs perfectly with grilled vegetables, roasted potatoes, or a simple salad.

Leftover cooked steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or in a microwave, taking care not to overcook. Reheating can sometimes dry out the steak, so consider adding a splash of beef broth or the Mesa Grill steak sauce to keep it moist. Freezing cooked steak is not recommended as it can significantly alter the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	874 kcal	N/A
Total Fat	62g	94%
Saturated Fat	22g	110%
Cholesterol	276mg	91%
Sodium	1990mg	82%
Total Carbohydrate	6g	1%
Dietary Fiber	3g	13%
Sugars	1g	N/A
Protein	72g	143%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Different Cuts: While this recipe is designed for New York strip steaks, it works well with other cuts of beef such as ribeye, sirloin, or even flank steak. Adjust grilling times accordingly based on the thickness of the cut.
• Herb Infusion: Add fresh herbs like thyme or rosemary to the spice rub for an extra layer of flavor.
• Citrus Zest: A touch of orange or lime zest in the spice rub can brighten the flavors and add a refreshing twist.
• Vegetarian Option: The spice rub is also delicious on grilled portobello mushrooms or halloumi cheese for a vegetarian alternative.
• Sweet & Spicy: Add a tablespoon of brown sugar to the spice rub for a touch of sweetness that balances the heat.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of chili powder?
A: While ancho chili powder is recommended for its rich, fruity flavor, you can substitute it with another mild chili powder like New Mexico chili powder.

Q: How do I prevent the spice rub from burning on the grill?
A: Make sure your grill is not too hot and that the steaks are brushed with oil before applying the rub. This will help create a barrier and prevent burning.

Q: Can I marinate the steaks in the spice rub overnight?
A: It’s best to apply the spice rub shortly before grilling. Marinating for too long can result in a steak that’s overly salty and the spices can become overpowering.

Q: What’s the best way to reheat leftover steak without drying it out?
A: Gently warm the steak in a skillet over low heat with a splash of beef broth or steak sauce. You can also use a microwave, but be sure to cover the steak and heat it in short intervals to avoid overcooking.

Q: Can I use this spice rub for other meats besides beef?
A: Absolutely! This spice rub is delicious on chicken, pork, and even fish. Adjust cooking times accordingly.

Final Thoughts

I hope this Spice-Crusted New York Strip Steak recipe inspires you to fire up the grill and create a memorable meal. The combination of the bold spice rub and the rich Mesa Grill steak sauce is truly irresistible. Don’t hesitate to experiment with different variations and find what suits your taste. And, most importantly, share your culinary creations with friends and family. Good food is meant to be enjoyed together. Let me know how it turns out and what variations you’ve made!