Featured Recipe
Spiced Beef Steaks
By Kate
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Beef steaks rubbed with a choice of two spice blends inspired by American and Asian flavors. Uses various cuts like sirloin or T-bone. Marinades combine dried herbs, ground spices, seeds, and oil. Beef rests briefly at room temperature before quick grilling. No nuts dairy gluten or eggs involved. Flavors range from smoky heat to aromatic seed-based profiles. Preparation and grilling times slightly varied for texture and infusing spices. Yields four servings. Suitable as a main course. Simple dry rub method. Emphasizes spice grinding and blending prior to cooking.
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Prep:
15 min
Cook:
12 min
Total:
27 min
Serves:
4 servings
beef
grilling
spices
steak recipes
quick meals
Introduction
Beef steaks thick cut. Rub down with spices. Two worlds: American herb and heat, Asian seeds and floral notes. Quick toast of seeds gives extra punch. Ground fennel swaps out star anise for less sharp licorice but aromatic. Olive oil holds rub, helps adhere. Rest just under half hour after rubbing. Grill high hot flames searing edges. Time swings 10 to 25 minutes total. Watch thickness, adjust. Fattier cuts like T-bone hold moisture well. Simple prep but flavor sticks. No dairy nuts gluten eggs involved. Robust, earthy, smoky. Serve steaming. Quick yet resulting in complexity.
Ingredients
American-Style Dry Rub
- 20 ml dried oregano (1 1/3 tbsp)
- 15 ml dried onion powder (1 tbsp)
- 7 ml garlic powder (1 1/2 tsp)
- 7 ml celery salt (1 1/2 tsp)
- 0.3 to 0.7 ml cayenne pepper (about 1/6 to 1/3 tsp)
- 30 ml extra virgin olive oil (2 tbsp)
- 20 ml coriander seeds (1 1/3 tbsp)
- 20 ml toasted sesame seeds (1 1/3 tbsp)
- 7 ml garlic powder (1 1/2 tsp)
- 7 ml celery seeds (1 1/2 tsp)
- 7 ml ground star anise (1 1/2 tsp)
- 4 ml sea salt (about 3/4 tsp)
- 2 ml cracked black pepper (1/2 tsp)
- Add twist: 5 ml smoked paprika (1 tsp) in American rub
- Replace star anise with ground fennel seed in Asian blend
Asian-Style Spice Blend
About the ingredients
Steaks: Choose cuts like sirloin, T-bone, ribeye—avoid thin slices; thicker is better for rub retention. Dry herbs and powders measure smaller; careful with cayenne for desired spice level. Seeds toasted but not burnt; gentle warming to enhance aroma. Mortar/pestle or rolling pin crushes better than pre-ground for fresh flavor in Asian blend. Olive oil binds rub, slows burning. Smoked paprika added to American rub introduces faint smoke flavor, subtle heat. Fennel replaces star anise adding aniseed flavor but less intense and sweeter. Adjust quantities for taste and heat tolerance. Store any leftover rubs in airtight containers for reuse.
Method
Asian-Style Spice Blend Preparation
- Lightly toast coriander and sesame seeds on dry pan until aromatic about 2 minutes.
- Crush separately using mortar or rolling pin until coarsely ground.
- Mix crushed seeds with garlic powder, celery seeds, ground fennel, salt, and cracked pepper.
- Set aside.
- Combine oregano, onion powder, garlic powder, celery salt, smoked paprika, cayenne pepper in bowl.
- Whisk together with olive oil until thick paste forms.
- Choose one spice blend.
- Rub steaks generously on all sides with chosen mixture.
- Let meat rest at room temperature about 10-20 minutes (original said 15 +/-5).
- This short rest lets flavors settle and the meat temper before cooking.
- Preheat grill or barbecue to high heat.
- Place steaks on grill.
- Cook steak approximately 3-4 minutes on first side, then flip and grill another 7-9 minutes depending on thickness and desired doneness.
- Adjust timing by a few minutes based on thickness and heat.
- Remove meat, let rest 5 minutes before serving for juices to redistribute.
- Serve as main course.
American-Style Dry Rub Preparation
Applying Marinade and Resting
Cooking
Technique Tips
Toast seeds quickly over medium heat, stirring to prevent burning. Crushing seeds just before mixing releases oils and aroma. Combine dry powders and crushed seeds thoroughly. Apply rub evenly coating all surfaces of steak to maximize flavor contact. Rest length varies; too short, little flavor; too long, surface too wet, burns easily. Grill preheated and hot ensures searing, locks juices. Use tongs to flip once, avoid puncturing meat. Timing flexes ±3 minutes depending on thickness, grill temperature, and doneness preference. Let meat rest post-grill 5-7 minutes covered loosely to equalize juices. Serve immediately after resting for best texture and flavor impact.
Chef's Notes
- 💡 Choose beef cuts wisely. Thicker steaks work best. Cuts like T-bone, ribeye hold moisture. Thin pieces dry out quickly. Ensure good rub retention.
- 💡 Toast spices lightly. Quick warming brings out aroma. Be cautious. Too long and they burn. Use medium heat and stir frequently. Freshly crushed is better.
- 💡 Layer on the rub generously. All sides need coverage for max flavor. Let rest 10-20 minutes at room temp, helps flavor absorption.
- 💡 Watch grill temperature. High heat needed for searing. Cook times differ for thickness. Adjust timing carefully for doneness. 3-4 minutes per side.
- 💡 Rest after cooking. Let meat sit 5-7 minutes before serving. Juices redistribute. Keeps steak tender and flavorful. Do not skip this step.
Kitchen Wisdom
Can I use different spices?
Absolutely. Various blends available. Customize spices based on preference. No limits here. Use what's in pantry.
What if steak is too tough?
Quick cooking is key. Overcooking toughens meat. Adjust timings. Resting also helps. Tenderizes. Try thinner cuts.
Can I make ahead of time?
Yes, steak can marinate overnight. Bold flavors develop. Cover and refrigerate. Grill shortly before serving.
How to store leftovers?
Refrigerate within two hours. Use airtight container. Keeps for 3-4 days. Reheat gently to avoid drying out.
