16oz New York Strip-1

From Ron Shewchuk

2016 July/Aug

I love the flavours of Mexico and the American Southwest. This rub is the perfect way to season a rib eye, whether it has a handle or not


  • 4 T. sea salt
  • 1 t. ground pepper
  • 2 T. toasted cumin seeds
  • 1 T. ground oregano
  • 2 T. granulated onion
  • 1 T. granulated garlic
  • 2 T. ancho chile powder
  • 1 T. ground chipotle chili (if you can’t find this, substitute cayenne)


Combine the ingredients. It’s better if it sits for a few days, but it’s fine at the moment you make it.

Here’s the basic steak grilling technique:
Lightly sprinkle both sides of the steaks with some of the rub and drizzle ith
olive oil, turning them to coat. Preheat your grill for high direct cooking. Put the steaks on the cooking grate. Once you’ve got both sides seared, turn the heat down to medium, cover the grill, and cook for a few more minutes, turning often, until the steaks become slightly springy to the touch
and the internal temperature reads 120°F. Remove from the grill and let them rest for about five minutes.