New York Strip Steak is one of my favorite pieces of meat. It is tender and has a wonderful flavor. The seasoning for this, while not a copycat, is reminiscent of a Montreal Steak Seasoning. This would be good to make in a larger batch and keep on hand for other meats as well.
New York Strip Steak
- sea salt or kosher salt
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 2 teaspoons ground paprika
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon dill seeds
- 1 garlic clove, minced
- 4 boneless strip steaks
- extra virgin olive oil
- 1 pound small tomatoes
Preheat your oven to 250 degrees Fahrenheit. Line a baking sheet with aluminum foil.
Spread 2 tablespoons of salt, coriander, pepper, paprika, crushed red pepper dill and garlic in a single layer. Roast until the garlic has dried, about 30 minutes. Let cool then transfer to a spice grinder and well grind it up. This can be made a week in advance.
On grilling day remove the steaks from the refrigerator about an hour beforehand. Sprinkle with about 1/2 teaspoon of the spice mix on each side of the steaks and cover with plastic wrap.
Prepare your grill for high heat and indirect cooking. Wipe the salt from your steaks and pat dry. Brush them with a little oil. Grill over direct heat for two minutes turn 90 degrees for another two minutes. Do this on both sides then move over to the indirect heat source and cook for five minutes more for medium rare.
Meanwhile grill the tomatoes over direct heat turning them do they get nice grill marks.