lin_in_seattle
Well-known member
Strip Steak With Spice Rub
4 servings
This is a homemade take on the popular Montreal steak rub. If your grill is covered in snow, you can always broil these steaks.
4 New York strip loin steaks (about 10 ounces each), 1 1/2 to 2 inches thick
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1 to 2 teaspoons olive oil
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper or hot paprika (or both, for extra heat)
1/2 teaspoon ground thyme
1/2 teaspoon brown sugar
1/2 teaspoon dried orange peel (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.
Per serving: 643 calories, 55 g protein, 0 g carbohydrates, 45 g fat, 145 mg cholesterol, 18 g saturated fat, 620 mg sodium, 0 g dietary fiber
http://www.washingtonpost.com/wp-dyn/content/article/2006/02/14/AR2006021400418_2.html
4 servings
This is a homemade take on the popular Montreal steak rub. If your grill is covered in snow, you can always broil these steaks.
4 New York strip loin steaks (about 10 ounces each), 1 1/2 to 2 inches thick
?
1 to 2 teaspoons olive oil
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper or hot paprika (or both, for extra heat)
1/2 teaspoon ground thyme
1/2 teaspoon brown sugar
1/2 teaspoon dried orange peel (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.
Per serving: 643 calories, 55 g protein, 0 g carbohydrates, 45 g fat, 145 mg cholesterol, 18 g saturated fat, 620 mg sodium, 0 g dietary fiber
http://www.washingtonpost.com/wp-dyn/content/article/2006/02/14/AR2006021400418_2.html