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Dry-Rub Grilled Steaks and Grilled Lamb Chops
Recipes
Dry-Rub Grilled Steaks and Grilled Lamb Chops
8 servings
30 minutes total

Dry-Rub Grilled Steaks

Ingredients

  • 2 (1-inch-thick) boneless grilling steaks (such as New York strip, ribeye, or tenderloin; about 1 ½ lb total)
  • ½ teaspoon kosher salt
  • 1 teaspoon steak seasoning
  • ½ teaspoon garlic powder

Steps

    1. Preheat grill (or grill pan) on medium-high. Pat steaks dry with paper towels, then season on both sides with salt, steak seasoning, and garlic powder (wash hands).
    2. Grill steaks over direct heat 5–6 minutes per side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove steaks from grill and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time. Slice and serve.
Other Preparation Methods
    • Pan Sear: Season 2 (1-inch-thick) boneless grilling steaks (such as New York strip, ribeye, or tenderloin; about 1 ½ lb total) with 1 teaspoon chopped garlic and ½ teaspoon each salt and pepper (wash hands). Preheat 1 tablespoon canola oil in large sauté pan on medium. Cook 4–6 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
    • Broil: Preheat oven to broil. Season 2 (1-inch-thick) boneless grilling steaks (such as New York strip, ribeye, or tenderloin; about 1 ½ lb total) with blackening steak seasoning and arrange on foil-lined baking sheet. Broil 6–8 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).

Grilled Lamb Chops

Ingredients

  • ¼ cup extra-virgin olive oil
  • 1 tablespoon dried rosemary
  • 2 teaspoons dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 8 (1 ¼-inch-thick) lamb loin chops (about 2 lb total)

Steps

    1. Preheat grill (or grill pan) on medium-high. Combine olive oil, rosemary, thyme, salt, and pepper in shallow dish. Add chops to mixture and flip until well coated (wash hands).
    2. Place chops on grill over direct heat; cook 3–4 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 5–10 minutes before serving; temperature will rise 5–10°F during this time.
Other Preparation Methods
    • Bake: Preheat oven to 400°F. Coat 8 (1 ¼-inch-thick) lamb loin chops (about 2 lb total) with 1 tablespoon oil; season with 1 teaspoon Italian seasoning and ¼ teaspoon each salt and pepper. Place on baking sheet (wash hands); bake 5–6 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
    • Broil: Preheat broiler. Season 8 (1 ¼-inch-thick) lamb loin chops (about 2 lb total) with 1 teaspoon Mediterranean seasoning. Place lamb on rack in broiler pan (wash hands); broil 4 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).

Dry-Rub Grilled Steaks

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Grilled Lamb Chops

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking lamb, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Dry-Rub Grilled Steaks

Amount per ¼ recipe serving: Calories 310, Total Fat 20g, Sat Fat 9g, Trans Fat 0g, Chol 95mg, Sodium 490mg, Total Carb 0g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 2%, Iron 15%, Potassium 8%

Grilled Lamb Chops

Amount per ¼ recipe serving: Calories 510, Total Fat 42g, Sat Fat 14g, Trans Fat 0g, Chol 120mg, Sodium 330mg, Total Carb 1g, Fiber 1g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 30g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 8%