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Coal-Seared Steaks With Steakhouse Rub
Ingredients
Directions
For the Steakhouse Rub
2 tsp
four-peppercorn blend (black, white, green, and pink peppercorns)
Jump
1 tsp
yellow mustard seeds
Jump
1 tsp
cumin seeds
Jump
1 tsp
dried oregano
Jump
1 tsp
dried thyme
Jump
1 tsp
paprika
Jump
1 tsp
granulated garlic or garlic powder
Jump
1 tsp
granulated onion or onion powder
Jump
For the Steaks
2 tsp
kosher salt
Jump
4 oz
top-loin (also called New York, Kansas, strip, or shell) steaks, each 14 to 16 ounces and cut 1 1/2 inches thick
Jump
4 tbsp
unsalted butter, at room temperature
Jump
Coal-Seared Steaks With Steakhouse Rub

The on-the-coals method requires both a leap of faith and nerves of steel, but you can be assured of great results, deserving of your best red wine. Don’t overdo it with the rub; reserve the leftovers for another meal.

4 servings

For the Rub
  1. Process the peppercorns, mustard, and cumin in in a coffee or spice grinder until coarsely ground. Add the oregano, thyme, paprika, granulated garlic, and granulated onion and pulse a few times until the rub is combined.
  2. Mix 2 teaspoons of the rub with the salt in a small bowl. (Transfer the leftover rub to a covered container and store at room temperature for up to 3 months.) Season the steaks on both sides with the rub mixture. Let stand at room temperature while building the fire.
For the Steaks
  1. Using lump charcoal in a chimney starter, build a fire in an outdoor grill, and let the coals burn just until they turn evenly white, about 15 minutes. Dump the coals onto the charcoal grate of the grill, and spread them as evenly as possible with long tongs.
  2. Fan off any ashes from the coals with a folded newspaper section. Place the steaks directly on the coals. Cook, initially uncovered, for 4 minutes. When flare-ups occur, immediately cover the grill with the lid, being sure that the vents are open in the lid and grill bottom. Continue cooking with the lid closed, until it is time to turn the steaks. Turn the steaks, shaking off any coals that stick to the meat, and repeat the procedure, shutting the lid as needed.
  3. Transfer the steaks to a platter. Top each with a tablespoon of the butter. Tent the platter with aluminum foil and let stand for 3 to 5 minutes. Transfer each steak to a plate, drizzle with the melted butter and juices, and serve immediately.

Rick Rodgers

Rick Rodgers is an award-winning cooking teacher and the author of over 40 cookbooks on a wide range of subjects, including The Big Book of Sides (Ballantine). In addition to writing the TasteBook.com column ‘”Tips from the Test Kitchen,” Rick works with entertainment figures, corporations, and celebrity chefs on their cookbooks. His clients include Tommy Bahama, Frankie Avalon, Patti LaBelle, and Williams-Sonoma. See more of his work on www.RickRodgers.com.