Strip Steak With Spice Rub Food

STRIP STEAK WITH SPICE RUB

Steps:

• 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.

NEW YORK STRIP STEAK WITH SPICY COFFEE RUB

Steps:

• Apply the olive oil to the entire steak and then sprinkle the rub onto the meat. Allow the flavors to develop for 2 hours.
• Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes.
• Rest the steak for 10 minutes before slicing.

SPICE-RUBBED NY STRIP, FRIED POTATOES AND BROCCOLI RABE

Steps:

• For the NY strip: Remove the steaks from the refrigerator 30 minutes before cooking.
• Preheat the oven to 450 degrees F.
• Mix together the paprika, coriander, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Season the steaks liberally with salt and pepper on both sides. Rub the spice rub on one side of the steaks and let sit 5 minutes.
• Heat a few tablespoons of canola oil in a medium cast-iron pan over high heat until smoking. Add the steaks spice rub-side down and cook, without touching, until a crust forms, about 4 minutes. Flip and cook until a crust forms on the bottom, about 4 minutes.
• Add the butter and rosemary to the pan. Transfer to the oven and cook, basting occasionally with the butter, until a thermometer inserted in the center registers 130 degrees F (for medium-rare), about 10 minutes. Transfer the steaks to a cutting board and let rest 5 minutes before slicing. Drizzle with some of the brown butter.
• For the crispy potatoes: Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain well and place on a baking sheet lined with paper towels to dry further.
• When the potatoes are cool enough to handle, cut into 1/2-inch dice. Place the potatoes on a large plate or baking sheet and gently smash them a bit; season well with salt and pepper. Line another large plate or baking sheet with paper towels.
• Heat 3 inches of canola oil in a large high-sided saute pan over medium heat until it registers 365 degrees F. Fry the potatoes in batches in an even layer in the pan until golden brown on all sides and cooked through, about 3 minutes.
• Remove the potatoes with a slotted spoon to the plate lined with paper towels and immediately season with the cheese and more salt and pepper. Repeat with remaining potatoes. Transfer to a platter and garnish with the parsley, oregano and pickled shallots or onions.
• For the broccoli rabe with garlic, oil and red chile: Bring a large pot of water to a boil; add 1 tablespoon of salt. Prepare an ice bath.
• Add the broccoli rabe to the boiling water and cook for 2 minutes. Remove with tongs and place directly into the ice bath. Let sit for 3 minutes, then drain well on paper towels. Reserve a cup of the cooking water.
• Heat a few tablespoons of olive oil in a large saute pan over medium heat. Add the chile flakes and garlic and cook until fragrant, about 1 minute. Add the broccoli rabe, season with salt and pepper and cook, tossing constantly in the oil, until just warmed through and crisp-tender, about 2 minutes. Add a bit of the cooking water if needed. Transfer to a platter and drizzle with more oil, if desired.

SPICE-RUBBED STRIP STEAK

Steps:

• Combine peppercorns, coriander, dill, red-pepper flakes, and salt in a small dish. Rub spice mixture evenly over both sides of steaks.
• Heat grill to medium-high; lightly oil grates. Place steaks on grill; cover. Cook, turning once, until meat is desired doneness, about 8 minutes for medium-rare.

SPICE-CRUSTED NEW YORK STRIP STEAKS WITH MESA GRILL STEAK SAUCE

Steps:

• To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
• Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
• Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium-rare; the steaks will be bright pink in the middle.
• Spoon some of the Mesa Grill steak sauce into the center of each of 4 plates and top with the steaks. Or serve the sauce on the side for dipping.

STEAK DRY RUB

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.