Grilled Spiced Steak

After all these years of grilling I have finally found a combination of spices that is so good you will not want to use anything else.  It’s just that good!

Grilled Steak Spice

4 tsp salt

4 tsp paprika

2 tsp ground black pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp cayenne pepper

1/2 tsp turmeric

Combine all of the spices together in a bowl or small jar.  I sprinkle the spices on both sides of the meat and let it rest for 10- 15 minutes.  You could even spice your meat when you bring it home from the grocery store and then put it in the freezer.  When you ready to grill, bring it out of the freezer and you are ready to go!  Now, it has been marinating in yummy spices, waiting for you to cook.

Grilled Spiced Steak
Combine all spices together to use for future recipes

Double the recipe and put it in a jar and keep it for every time you grill.  It is also excellent on hamburgers!  (I don’t put it on everything because I don’t want every grilled meat in my house tasting the same)   Once you have put the spice mixture on, grill or fry your meat.

It is hard to give grilling times.  Grilling times depend on how hot your grill cooks and whether you are using coals or gas.  We cook on an Infrared Grill.  This grill cooks very hot and quickly.  So, it takes about 3-4 minutes on each side to get to Medium Rare.  But, I can give you a tip to help you tell if your steaks are done to your liking.  If you push on your steak, rather than poke your steak (this lets the juices out and makes it tough, a no no) and it gives easily, it is probably rare, or medium rare.  If the steak gives moderately easily, its medium. It is feels firm to the touch, its well done.  I would advise using a Meat thermometer: the internal temp for rare is 140F, medium is 160F and well done is 170F.

Tip: When the grilled spiced steak it is done, let it rest 5 minutes loosely covered in foil before cutting or serving.  This will force the juices back into the meat instead of onto your plate.  This is a good rule of thumb for any meats your are cooking: steaks, roast, chops.

 

Leave a Reply

Your email address will not be published. Required fields are marked *