NY strip recipe cooked on Cinder grill an indoor precision grill

Southwestern Rub New York Strip Steak

Southwestern Rub New York Strip Steak by Michelin Starred Chef John Critchley

Spice rubs can have a big impact when bringing out the flavor of your favorite meats. Having an easy, well balanced, rub that doesn’t overpower your meats is crucial when spending a lot of money on grassfed, bone - in New York Steak

new york strip recipe cooked on an indoor precision cooker a Cinder grill

 Serves 4

Ingredients

For the Rub:

  • 1 Tbsp Paprika, Sweet, Smoked

  • ¼ tsp Ginger, powdered

  • 1 tsp cumin, ground

  • 1 tsp Garlic, Powder

  • 1 tsp Oregano, dried

  • ½ tsp Pepper, black ground

  • 2 tsp Sea Salt, Coarse ground

For the steaks:

  • 2 ½ pounds New York Strips, Bone in, fresh

  • 2 Tbsp Olive Oil

  • Sea Salt to finish

 

NY strip cooked on a cinder grill an indoor precision grill with some vegetables

 

METHOD

  1. Combine the rub ingredients together in a mixing bowl or with a mortar and pestle

  2. Rub the steaks evenly about 30 minutes prior to cooking

  3. Place the steaks on the cinder grill and set the temperature to 136°F or use the app for NY Strip

  4. Once cooked, remove from the cinder and old on a plate for searing

  5. Clean the cinder and turn the heat to sear 425°F

  6. Sprinkle olive oil and sea salt on the steaks and place them on the cinder

  7. Close the lid and hit the sear button

  8. For a deeper sear you can prolong the time with the lid down for another minute

  9. Remove from cinder grill and let rest for 10 minutes before slicing

 

Never Overcook Again

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