Unknown / Main
Char-Grilled Strip Steak
These steaks, seasoned with spices and herbs, will save you money that you might have used to go to a steakhouse.
Ingredients
- beef strip steaks, 24–32 oz, 1 inch thick4 each
- salt1/2 tsp
- black pepper, coarsely ground1 tsp
- dried rosemary, dried1 1/2 tsp
- dried thyme, dried2 tsp
- smoked paprika, smoked1 tbsp
- chili powder1 tbsp
- garlic powder1 tbsp
- extra-virgin olive oil, extra-virgin
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine seasonings. Set aside.
Brush steaks liberally with olive oil. Rub each side of steaks with seasoning mixture. Leave at room temperature for 30–45 minutes before continuing.
Prepare grill for indirect heating, high on one side, medium on the other. Add steaks to high part of grill and cook 1 ¼ minutes. Rotate 90 degrees and cook for another 1 ¼ minutes. Flip and repeat one more time.
Move steaks to medium heat and cook, turning often, until internal temperature reaches 140°F for medium-rare.
Remove to a plate and cover with aluminum foil. Let rest 7–10 minutes.
Slice steaks thinly across the grain on a bias. Serve warm.