Dry Rubbed and Grilled Steak

Dry rubs are commonly associated with barbecue, but they go equally well with other red meats. Coarse ground ones are especially good with steaks, adding a unique texture, or mouth feel. To obtain coarse ground seasonings requires a spice grinder or dedicated coffee grinder and whole seeds. When using whole spice seeds, it is recommended that they be first roasted in a dry skillet until aromatic to bring out their flavorful oils. A sirloin is used in this recipe, but a variety of other beef steaks could be used.

2 1-inch-thick strip steaks

Prepare the Dry Rub (recipe follows). Trim excess peripheral fat from the steaks. Either season the steaks just before grilling or at least 1 hour prior, otherwise the salt will draw juice that will not have time to be reabsorbed and lost during grilling.

Prepare the grill for extremely hot (at least 550°F) direct cooking. Grill the steaks (lid closed) directly over the fire for 4 minutes per side for medium rare.

Dry Rub

1 teaspoon coriander seeds

1 teaspoon black pepper corns

1/4 to 1/2 teaspoon red pepper flakes

1/8 to 1/4 teaspoon garlic powder

1 teaspoon kosher salt

Toast the coriander and pepper in a dry skillet over medium heat until aromatic. Add them to a grinder with the red pepper flakes. Pulse the grinder until the mixture is a medium grind (not fine). Remove the spices from the grinder and combine with the garlic powder and salt. Thoroughly blend and set aside.