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Bobby Flay's 'Mesa Grill Cookbook': Spice Crusted Strip Steak Recipe

This recipe delivers Bobby Flay's signature spice-crusted New York strip steak. A bold blend of chilies and spices creates a flavorful crust, while proper searing and resting techniques ensure a juicy, perfectly cooked steak. It's an excellent choice for a robust and satisfying main course.
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Course lunch/dinner
Cuisine south american
Servings 12 people
Calories 3289.7 kcal

Equipment

  • 1 Mixing Bowls
  • 1 Whisk
  • 1 Cutting Board
  • 1 Heavy-Bottomed Skillet Cast iron preferred for excellent sear
  • 1 Tongs

Ingredients
  

Main

  • 2 tablespoons ancho chile powder
  • 1 tablespoon Spanish paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon dry mustard
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chile de arbol
  • Kosher salt
  • Freshly ground black pepper
  • 4 12-ounce New York strip steaks
  • 2 tablespoons canola oil

Instructions
 

  • In a small bowl, combine ancho chile powder, Spanish paprika, ground coriander, dry mustard, dried oregano, ground cumin, chile de arbol, kosher salt, and freshly ground black pepper to create the spice rub.
  • Pat the New York strip steaks very dry with paper towels to ensure a superior crust.
  • Generously rub the spice mixture over all sides of each steak, pressing firmly to adhere the spices.
  • Let the seasoned steaks rest at room temperature for 20-30 minutes before cooking.
  • Heat canola oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until it just begins to smoke.
  • Carefully place the steaks in the hot skillet, ensuring not to overcrowd; cook in batches if needed.
  • Sear the steaks for 3-4 minutes per side for medium-rare, or until a deep, dark, flavorful crust has formed.
  • For desired doneness, continue searing, or if using an oven-safe skillet, transfer to a preheated oven to finish.
  • Remove the steaks from the skillet and place them on a cutting board.
  • Tent the steaks loosely with foil and let them rest for 5-10 minutes before slicing against the grain and serving.

Notes

Achieving the perfect crust is key; ensure your steaks are thoroughly patted dry before applying the spice rub. Allow the steaks to come to room temperature for 20-30 minutes before cooking for more even results. Do not overcrowd the pan; cook in batches if necessary to maintain high heat and achieve a proper sear. The internal temperature for medium-rare is 130-135°F (54-57°C), rising a few degrees while resting. Resting the steak is non-negotiable – it allows the juices to redistribute, ensuring a tender and succulent final product. Consider finishing with a pat of compound butter (e.g., lime-chipotle butter) for an extra layer of richness.