Char-Grilled Strip Steak

Introduction

This char-grilled strip steak uses a bold spice crust—rosemary, thyme, smoked paprika, and chili powder—applied to high-heat seared meat, then finished on medium heat to a precise internal temperature. The method builds a flavorful crust while keeping the interior medium-rare, and the 7–10 minute rest ensures the juices redistribute so each slice stays tender.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 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

Hotter crust: Increase chili powder to 1½ tbsp and add ½ tsp cayenne pepper to the spice mix for deeper heat without changing cook times.

Herb-forward: Replace 1 tbsp of the chili powder with an additional 1½ tsp dried oregano and ½ tsp dried marjoram for a Mediterranean lean rather than Southwestern heat.

Garlic-butter finish: After the steaks rest, top each with a pat of room-temperature butter mixed with minced fresh garlic and chopped fresh thyme for richness and brightness.

Thicker steaks: If using 1½-inch steaks instead, add 2–3 minutes to the sear on high heat (same rotation pattern), then increase the medium-heat phase by 4–5 minutes until internal temperature reaches 140°F.

Cast-iron skillet method: Heat a cast-iron skillet over high heat on the stovetop instead of using the grill. Sear steaks 1 ¼ minutes per side without rotating, then transfer to a 400°F oven for 6–8 minutes until internal temperature reaches 140°F.

Tips for Success

Oil-to-seasoning ratio matters: The oil acts as an adhesive for the dry rub; if you skimp on it, the spices won’t cling evenly and will fall off during searing. Brush generously before rubbing.

The 90-degree rotation creates crosshatch marks: Don’t skip this step. The two perpendicular sears on the high-heat side are what build the visible crust and caramelized flavor; rotating halfway through ensures both directions get equal contact with the grill grates.

Room-temperature steaks cook more evenly: The 30–45 minute rest before grilling allows the interior to warm up, so the outside doesn’t overcook while the center catches up. This is especially important for steaks thicker than 1 inch.

Use a meat thermometer and pull early: Carryover cooking will raise the internal temperature 3–5°F while the steaks rest under foil. Aim for 140°F on the thermometer, not 145°F, so it lands at 143–145°F after resting.

Slice against the grain on a bias: Strip steak has a visible grain running one direction. Slicing perpendicular to it—and at a 45-degree angle rather than straight down—breaks up the muscle fibers and makes each bite more tender.

Storage and Reheating

FAQ

Can I cook these steaks indoors without a grill?

Yes. Heat a cast-iron skillet or heavy stainless-steel pan over high heat until it just begins to smoke. Sear each steak 1¼ minutes per side, then transfer the skillet to a preheated 400°F oven for 6–8 minutes until the internal temperature reaches 140°F. This mimics the high-heat sear and medium-heat finish of the grill method.

What if I like my steak medium or well-done instead of medium-rare?

Pull the steaks from medium heat when the internal temperature reaches 150°F for medium or 160°F for well-done. Remember that carryover cooking will raise the temperature another 3–5°F during resting, so check early.

How thick should the olive oil layer be when I brush the steaks?

You want a thin, even coat that visibly glistens but doesn’t pool. A pastry brush or the back of a spoon works well. Too much oil causes flare-ups on the grill; too little means the spice rub won’t stick.

Can I prepare the spice rub ahead of time?

Yes. Mix all the dried seasonings together in a small bowl and store in an airtight container for up to 2 weeks. This lets you skip the first step on cooking day and move straight to brushing the steaks with oil and applying the rub.