Anne Burrell's Dry-Rubbed Steaks
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar I used light, packed
- 1 teaspoon crushed red pepper ground (or cayenne pepper) (I use a little less than a teaspoon because I don't like my steak spicy)
- 2 teaspoons smoked Spanish paprika pimenton
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin optional but highly recommended
- 3 - 4 New York strip steaks or 2 22 to 24-ounce bone-in rib eye steaks (1 1/2 - 2 inches thick)
- high quality extra virgin olive oil
- oil for brushing the grill vegetable or canola
Instructions
- Remove the steaks from the refrigerator about 20 - 30 minutes before cooking. (while you preheat the grill)
- Preheat the grill; brush and oil the grill to loosen and remove any leftover bits with a cloth or folded paper towel dipped in vegetable oil.
- Right before cooking, remove the plastic wrap and lightly oil the steaks with extra virgin olive oil.
- Place the steaks on a hot grill to put a good char on both sides of the steak; about 3-4 minutes per side over medium-high heat until they're nicely browned. Move the steaks to a cooler part of the grill and cook for another 6 - 7 (Anne says 3 - 4) minutes per side for medium rare.
- Remove from the the grill and let them rest for 7 - 8 minutes, under tented foil to keep them warm. (Resting keeps the steaks juicy, and when you cut them the juices don't run out.)
- Cut the meat off the bone (for rib-eye) and slice on the bias across the grain into about 1-inch slices. Taste for seasoning and sprinkle with a little kosher salt if necessary. If desired, serve the slices with a drizzle of high quality olive oil. (We didn't find this necessary.)
Notes
Pick 1-1/2 to 2-inch thick steaks that will stand up to the rub!
Serving slices allows everyone to select pieces done to their liking and makes for far less waste. Adapted from Cook Like a Rockstar
Serving slices allows everyone to select pieces done to their liking and makes for far less waste. Adapted from Cook Like a Rockstar