Strip Steak With Spice Rub

I can still remember the smoky aroma wafting from my grandfather’s grill, a symphony of sizzling meat and crackling coals. He always made the best steaks, simply seasoned and perfectly charred. This spice-rubbed strip steak recipe reminds me of those cherished summer evenings, a testament to the power of simple ingredients and a little bit of grilling magic to create unforgettable flavors. It’s a dish that connects me to family, tradition, and the pure joy of good food.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Servings: 4
• Yield: 4 steaks
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 4 New York strip steaks, 1 1/2 to 2 inches thick (2 1/2 pounds total New York strip)
• 1-2 teaspoons 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)

Equipment Needed

• Small bowl
• Paper towels
• Gas or charcoal grill
• Instant-read thermometer

Instructions

1. First, allow the steaks to reach room temperature. This ensures more even cooking.
2. Pat the steaks dry with paper towels. Removing excess moisture helps achieve a better sear.
3. Rub both sides of each steak with olive oil. This helps the spice rub adhere. Set the oiled steaks aside.
4. In a small bowl, combine the kosher salt, black pepper, garlic powder, sweet paprika, cayenne pepper, ground thyme, brown sugar, and optional dried orange peel to create the spice rub. Mix well.
5. Sprinkle the spice rub generously on both sides of the steaks.
6. Press the rub into the surface of the meat to help it adhere firmly. Don’t worry if there’s some spice rub left over; you can save it for another time or use it on other cuts of meat.
7. If using a gas grill, preheat it to medium- to medium-high heat, depending on your grill’s performance.
8. If using a charcoal grill, distribute the hot charcoal or wood briquettes evenly under the cooking area to create direct heat.
9. Oil the grill grate to prevent the steaks from sticking. A high-heat oil like grapeseed or canola works well.
10. Grill the steaks for approximately 7 minutes per side, or until an instant-read thermometer inserted into the thickest part of the steak registers 140 degrees Fahrenheit for medium-rare. Adjust cooking time depending on your desired level of doneness. For medium, aim for 150-155°F; for medium-well, 160-165°F; and for well-done, 170°F or higher.
11. Once the steaks have reached your desired internal temperature, remove them from the grill and let them rest, covered, for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Expert Tips & Tricks

• For an even deeper flavor, apply the spice rub to the steaks several hours in advance or even overnight. Just be sure to keep them refrigerated until about 30 minutes before grilling.
• Don’t overcrowd the grill! If necessary, cook the steaks in batches to maintain a consistent temperature and ensure proper searing.
• To prevent flare-ups on a gas grill, trim excess fat from the steaks before grilling.
• If you don’t have dried orange peel, a little bit of lemon zest can also bring the citrus flavor to the rub.
• If you prefer a milder spice rub, reduce or omit the cayenne pepper.
• Use a meat thermometer! It is the best tool to ensure perfectly cooked steak every time.

Serving & Storage Suggestions

Serve the grilled strip steaks immediately while they’re hot and juicy. They pair beautifully with classic sides like mashed potatoes, roasted vegetables, or a simple green salad. For a truly decadent meal, consider adding a pat of compound butter or a drizzle of balsamic glaze.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the steak in a skillet over medium-low heat, in the oven at a low temperature (around 250°F), or in the microwave. Be careful not to overcook the steak during reheating, as it can become dry and tough. Slicing the steak thinly before reheating can help to preserve its moisture. Leftover steak can also be used in sandwiches, salads, or stir-fries. Freezing is not recommended as the texture changes, but if you must, wrap tightly in plastic wrap, then aluminum foil, and use within 2-3 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	626.5 kcal	N/A
Calories from Fat	382 g	61%
Total Fat	42.5 g	65%
Saturated Fat	16.8 g	84%
Cholesterol	215.5 mg	71%
Sodium	1011.7 mg	42%
Total Carbohydrate	2.3 g	0%
Dietary Fiber	0.6 g	2%
Sugars	0.7 g	2%
Protein	55.2 g	110%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• For a richer flavor, try using a different cut of steak, such as ribeye or sirloin.
• Experiment with different spices in the rub. Smoked paprika, chili powder, or cumin can add depth and complexity.
• For a sweeter rub, increase the amount of brown sugar or add a touch of maple syrup.
• If you don’t have dried orange peel, a squeeze of fresh orange juice can be used instead.
• Vegetarians can enjoy a similar flavor profile by using the spice rub on grilled portobello mushrooms or thick slices of eggplant.

FAQs (Frequently Asked Questions)

Q: What’s the best way to tell if my steak is done without a thermometer?
A: While a thermometer is the most accurate method, you can use the touch test. Gently press the center of the steak with your finger. Rare will feel very soft, medium-rare will have slight resistance, medium will feel firmer, and well-done will feel quite firm.

Q: Can I use this spice rub on other types of meat?
A: Absolutely! This spice rub is delicious on chicken, pork, and even fish. Adjust the cooking time accordingly based on the type of meat.

Q: How long can I store the leftover spice rub?
A: Store the leftover spice rub in an airtight container in a cool, dark place for up to 6 months.

Q: My steak is charred on the outside but still raw on the inside. What did I do wrong?
A: Your grill may be too hot. Reduce the heat or move the steak to a cooler part of the grill. You can also finish cooking the steak in the oven at a low temperature.

Q: Should I season the steak right before grilling, or does it need time to sit?
A: Seasoning right before grilling is perfectly fine. However, for more intense flavor, applying the rub a few hours beforehand and refrigerating (then bringing to room temperature before grilling) can enhance the taste.

Final Thoughts

This spice-rubbed strip steak is a guaranteed crowd-pleaser, whether you’re firing up the grill for a casual weeknight dinner or hosting a summer barbecue. The combination of savory spices, smoky char, and juicy tenderness is simply irresistible. So, grab your favorite cut of steak, gather your ingredients, and get ready to experience grilling perfection. I encourage you to try this recipe, experiment with the spice blend, and share your culinary creations with friends and family. Pair it with a bold Cabernet Sauvignon and some grilled asparagus for a truly memorable meal!