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Spice-Rubbed Grilled Steaks
Recipes
Spice-Rubbed Grilled Steaks
4 servings
45 minutes total

Ingredients

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon pepper
  • 2 teaspoons kosher salt
  • 2 (1-inch-thick) bone-in grilling steaks (such as ribeye, porterhouse, or New York strip; about 2 lb total)
  • 2 tablespoons olive oil
  • 1 lime, for wedges (optional)

Steps

    1. Combine cumin, coriander, pepper, and salt in small bowl. Coat steaks with oil, then spice mixture (wash hands); let stand 20 minutes.
    2. Preheat grill (or grill pan) on medium-high. Place steaks on grill; grill 4–5 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).
    3. Transfer steaks to cutting board, tent loosely with foil, and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Slice steaks; cut lime into wedges, if using. Serve.

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.

Amount per ¼ recipe serving: Calories 310, Total Fat 16g, Sat Fat 4.5g, Trans Fat 0g, Chol 105mg, Sodium 1040mg, Total Carb 1g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 38g, Vitamin D 0%, Calc 2%, Iron 15%, Potassium 10%