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Ingredients
ScaleNo serving count in the source — scale by factor
- new york strip steak, 24–32 ounces; 1–1 1/4 inches thick4
- olive oil
- ground cumin, freshly ground1/4 tsp
- coriander seeds, freshly ground1 tbsp
- rosemary, dried2 tsp
- red pepper flakes1 tbsp
- salt1 tsp
- black pepper, freshly ground1 tsp
- ground ginger1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Brush steak with olive oil. Set aside.
Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refrigerate as long as possible.
Preheat kettle grill with a chimney starter. Add steaks and cook about 4–5 minutes per side for medium rare, or to desired doneness.
Remove steaks to a plate and cover tightly with aluminum foil. Let rest about 5 minutes before serving.