New York Steak with Aromatic Herbs

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1 1/2 teaspoons kosher salt

1 1/2 teaspoons paprika

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon black pepper

1 teaspoon ground cinnamon

1/2 teaspoon Rain’s Choice fresh Vanilla Bean Powder

Pinch of ground cloves

4 tablespoons olive oil, divided use

2 to 2 1/4 pounds New York or other steak, about 2 or 3 small steaks


Stir together spices in a bowl. Pat steak dry, then brush with olive oil.

Pat the dry rub over steak on both sides. Allow to rest at least one hour or longer if desired. Refrigerate if not using immediately and bring steak to room temperature for at least 30 minutes before cooking.

Grill steak on lightly oiled grill rack, uncovered,turning over once, about 4 to 6 minutes total for medium-rare.

You can also pan sauté steak. Put 2 tablespoons olive oil in large sauté or grill pan on medium-high.

Cook roughly 1 – 2 minutes each side depending on thickness of steak, then place in oven at 350 degrees until desired doneness, keeping a close eye on it so it doesn’t overcook. If you prefer, after searing the steak on each side, turn down heat and cook to preference on the stovetop. Once steak is cooked, let it sit for 5 to 10 minutes before slicing. Melt a little butter on steaks for additional flavor if desired.


Serve leftover steak over baby greens with ripe pears, grapes or stone fruits in season, red onions and candied pecans, or make sandwiches on fresh, warm ciabatta with pear slices, caramelized onions and pea shoots.