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.
4 ea. (24–32 oz) beef strip steaks, 1 inch thick
½ tsp salt
1 tsp coarsely-ground black pepper
1 ½ tsp dried rosemary
2 tsp dried thyme
1 tbsp smoked paprika
1 tbsp chili powder
1 tbsp garlic powder
Extra-virgin olive oil
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.
30–45 minutes
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.
1 ¼ minutes
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.
7–10 minutes
Slice steaks thinly across the grain on a bias. Serve warm.