Beef Strip Steaks with Rosemary Thyme Garlic Rub

Introduction

The rosemary, thyme, smoked paprika, chili powder, and garlic powder rub gives these strip steaks a pronounced crust without covering up the beef. You sear them over high heat, finish them over medium until they reach 140°F, and end up with a solid main dish for a grill dinner that does not take much active work.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Servings: 4

Ingredients

• 4 ea. (24-32 oz) beef strip steaks, 1 inch thick
• ½ tsp salt
• 1 tsp coarsely-ground black pepper
• 1 ½ tsp dried rosemary
• 2 tsp dried thyme
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp garlic powder
• Extra-virgin olive oil

Instructions

1. Combine seasonings. Set aside.
2. Brush steaks liberally with olive oil. Rub each side of steaks with seasoning mixture. Leave at room temperature for 30-45 minutes before continuing.
3. Prepare grill for indirect heating, high on one side, medium on the other. Add steaks to high part of grill and cook 1 ¼ minutes. Rotate 90 degrees and cook for another 1 ¼ minutes. Flip and repeat one more time.
4. Move steaks to medium heat and cook, turning often, until internal temperature reaches 140°F for medium-rare.
5. Remove to a plate and cover with aluminum foil. Let rest 7-10 minutes.
6. Slice steaks thinly across the grain on a bias. Serve warm.

Variations

• Change the beef strip steaks to ribeye steaks if you want a richer result with more fat and a slightly softer bite.
• Swap the dried rosemary and dried thyme for finely chopped fresh rosemary and fresh thyme for a brighter herb flavor and a looser rub.
• Reduce the chili powder to 2 teaspoons if you want the smoked paprika and herbs to come forward more clearly.
• Replace the smoked paprika with sweet paprika if you want less smoke and a cleaner spice profile.

Tips for Success

• Rub the steaks with olive oil evenly so the seasoning mixture sticks in a thin, even layer instead of falling off on the grill.
• Give the steaks the full 30-45 minutes at room temperature so they cook more evenly from edge to center.
• Use the 90-degree rotation on the hot side of the grill to build an even crust before flipping.
• Check the internal temperature in the thickest part of each steak when you move them to medium heat; 140°F comes up quickly on 1-inch steaks.
• Rest the steaks under foil before slicing so the juices stay in the meat instead of running onto the plate.

Storage and Reheating

Store leftover steak in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap it tightly and freeze it in a freezer-safe container or bag for up to 2 months.

Reheat gently to avoid pushing the steak past medium. The best method is a 250°F oven, covered loosely with foil, for about 10-15 minutes, or just until warmed through. If the steak is already sliced, a skillet over low heat for 1-2 minutes works well. Microwave reheating is possible, but use short bursts at reduced power so the meat does not toughen.

FAQ

Can you make the seasoning mixture ahead of time?

Yes. You can mix the salt, pepper, rosemary, thyme, smoked paprika, chili powder, and garlic powder up to a few days ahead and keep it in a sealed container.

Can you use fresh herbs instead of dried?

What if you want the steaks less done than 140°F?

Pull them earlier from the medium-heat side of the grill. For a rarer center, start checking several minutes sooner because 1-inch strip steaks cook fast after the initial sear.

Do you need to slice the steaks before serving?

No. You can serve them whole, but slicing thinly across the grain on a bias makes the texture more tender and works especially well if you are serving the steak family-style.