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Dry Rub Grilled Steaks
Recipes
Dry Rub Grilled Steaks
4 servings
30 minutes total (Active 15 minutes)
Ingredients
  • 4 (1-inch-thick) boneless grilling steaks (such as New York strip, ribeye, or tenderloin; about 2 lb)
  • ½ teaspoon kosher salt
  • 1 teaspoon Montreal steak seasoning
  • ½ teaspoon garlic powder
Steps
  1. Preheat grill (or grill pan) on medium-high. Dry each steak with a paper towel and season on both sides with salt, Montreal steak seasoning, and garlic powder (wash hands).
  2. Grill steaks over direct heat 5–6 minutes per side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Let steaks rest 5 minutes before slicing; temperature will rise 5–10°F during this time.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
Other Preparation Methods
    • Pan Sear: Season 4 (1-inch-thick) grilling steaks (about 2 lb) with 1 teaspoon chopped garlic and ½ teaspoon each salt and pepper. Preheat 1 tablespoon canola oil in large sauté pan over medium. Cook 4–6 minutes on each side or until steak is 145°F.
    • Broil: Preheat oven to broil. Season 4 (1-inch-thick) grilling steaks (about 2 lb) with blackening steak seasoning and place on foil-lined baking sheet. Broil 6–8 minutes on each side or until steak is 145°F.

Amount per ¼ recipe serving: Calories 410, Total Fat 26g, Sat Fat 12g, Trans Fat 0g, Chol 125mg, Sodium 420mg, Total Carb 0g, Fiber 0g, Sugars 0g, Protein 43g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 20%