Cookbook:Desert Rubbed Strip Steaks

Cookbook | Ingredients | Recipes


  • 4 (6-8 ounce) New York strip steaks, 1-1 1/4 inches thick
  • Olive oil
  • 1/4 tsp freshly ground cumin
  • 1 tbs freshly ground coriander (that's the seeds, cause I'm American)
  • 2 tsp dried rosemary
  • 1 tbs red pepper flake
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp ground ginger


  1. Brush steak with olive oil. Set aside.
  2. Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refrigerate as long as possible.
  3. Preheat kettle grill with a chimney starter. Add steaks and cook about 4-5 minutes per side for medium rare, or to desired doneness.
  4. Remove steaks to a plate and cover tightly with aluminum foil. Let rest about 5 minutes before serving.