Description
A richly flavored NY strip gets a decadent upgrade with a homemade cacao nib rub. Perfect for a special occasion or impressive weeknight dinner.
Ingredients
Scale
- 2 tbsp (30 ml) cacao nibs
- 2 tsp dried red pepper flakes
- 1 tsp ground cumin
- 0.5 tsp dry mustard powder
- 0.5 tsp chili powder
- 0.5 tsp allspice
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) kosher salt
- 2 NY strip steaks, 12-14 oz (340-400 g) each, 1-1 1/4 inches thick
Instructions
- Combine all rub ingredients in a food processor, spice grinder, or mortar and pestle. Grind until the particles resemble coarse cornmeal. Use immediately or store in a tightly covered jar for up to one month.
- Pat the steaks dry thoroughly with paper towels. Generously coat both sides with the spice rub, pressing it into the surface.
- Refrigerate the steaks uncovered or loosely wrapped for 4–12 hours. If short on time, allow the steaks to rest at room temperature for 30–40 minutes before cooking.
- Prepare the grill for high direct heat. The grill temperature should be between 450–500°F (230–260°C). Clean and lightly oil the grates.
- Place the steaks directly over the heat and grill for 3–4 minutes per side, rotating once if desired for even charring.
- Check the temperature with an instant-read thermometer. For medium-rare, remove the steaks when the thermometer reads 120–125°F (49–52°C). For medium, remove at 130–135°F (54–57°C).
- Let the steaks rest, loosely covered with foil, for 5–8 minutes before serving or slicing against the grain.
Notes
- The cacao nib rub works particularly well with NY strip steaks due to their fat content, but the sugar can burn quickly, so monitor the heat closely.
- If flare-ups occur, briefly move the steaks to a cooler area of the grill rather than lowering the heat.
- Resting time is shorter than for a roast; 5–8 minutes is sufficient for steaks of this thickness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 5
- Protein: 40
- Cholesterol: 100