Straying from the classic salt-and-pepper-rubbed steak is never a bad idea. Make use of all those great spices in your kitchen and bring out the potential of flavors in your steak. Try this simple recipe as a new venture for a toasty spice rub.
2 8oz Hanger Steaks, USDA Choice
1 tbsp black peppercorns
2 tsp paprika
1 tsp whole cumin seeds
1 tsp whole coriander seeds
1 tsp chipotle chili powder
1/2 cup kosher salt
1 tsp old bay seasoning
1 tsp dry mustard
1 tsp cayenne
1 tsp red pepper flakes
Grind the peppercorns, paprika, cumin, coriander, chili powder and red pepper flakes with a mortar and pestle. Transfer the ground powder to a bowl and mix in the salt, old bay, mustard, and cayenne.
Rub all sides of the steaks in the rub and let sit at room temperature for at least 1 hour. The salt and spices tenderize the steak during this time.
On your grill, create a hot zone and a cool zone. Grill the steaks over the hottest part of the grill first, rotating continuously to form a crust, about 2-4 minutes. Do this until well-browned. Move the steaks to the cooler part of the grill then cover and let cook to your desired doneness (8-12 minutes for medium-rare). Let rest 5-10 minutes before serving.