Spiced New York Strip

I had never experimented with this cut of meat before. I used a combination of traditionally Indian spices ground to a fine powder to spice the meat. A one pound steak was perfect for the four of us.

1/2 teaspoon kosher salt
1/2 teaspoon black peppercorns
1/2 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/4 teaspoon black mustard seeds
1 teaspoon olive oil
1 pound New York strip

Using a spice grinder or mortar and pestle, combine the salt, peppercorns, fenugreek seeds, cumin seeds, coriander and black mustard seeds and grind to a fine powder. Rub olive oil on all sides of steak, then rub spice mixture into the meat. Allow to sit at room temperature at least 30 minutes.
Preheat a grill to direct high heat. Place the steak on the grill and cook until grill marks appear on one side, about 5 minutes. Turn the steak and cook for another 4 minutes or so. If using an instant read thermometer, steak will be at 125 degrees F at rare. When steak reaches desired temperature, remove it from the grill and tent it with foil. Allow it to rest for 5 minutes before cutting.
Quick Tips
1. I just recently acquired a marble mortar and pestle. If you don’t have one, just use ground versions of the spices listed above. Or make your own spice combinations using seasonings in the same families of spices (cardamom, ginger, etc.).
2. If there is a cut of meat you prefer, try it using this spice rub. Adjust cooking times accordingly depending on thickness and the temperature you like.

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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