SOUTHWEST CHIPOTLE NEW YORK STRIP GRILLED STEAKS RECIPE
by Brian Becktel – CAL Ranch Stores Sporting Goods Merchandising Assistant
This grilled steaks recipe makes enough for four 10 oz grilled steaks.
- 1 Tbsp Kosher Salt
- 2 Tbsp Brown Sugar
- 2 Tbsp Ground Chipotle Pepper
- 1 tsp Fresh Ground Black Pepper
- 1 Tbsp Smoked paprika
- 2 tsp Mustard Powder
- 2 tsp Ground Cumin
- 2 tsp Garlic Powder
Take all dry rub ingredients and mix them together in a bowl. On a cutting board lay out your soon to be grilled steaks. I used New York Strip steaks for this recipe but you can use your favorite cut. Take your bowl of seasonings and rub it on to the surface of your steaks.
Put a thin layer on all sides of the steaks. Don’t put it on too thickly. You should be able to see the meat through the rub. After you have applied the rub let the steaks rest for at least 50 min before applying to the grill.
Grilled steaks should be done on high heat. I like to use a Charcoal Grill for the taste but any grill will suffice. Apply the steaks on high heat for 1-3 minutes on each side to sear the outside of the meat. Once it is seared you can either turn down the heat and continue to cook to make a more well-done steak. Or, to do it properly you can take them off the grill then and there for a fantastically cooked medium rare grilled steak.
Post Grilled Steaks:
Remove the steaks from the grill and place in a metal pot to transport to the table. Steaks should rest for 5-10 minutes after grilling before being served. Now dig in!
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Brian is an avid outdoorsman who loves hunting, camping, fishing, hiking and participating in the Spartan Race Series. He makes his home in Idaho and is married to his beautiful wife. They have one child.