Cookbook:Desert Rubbed Strip Steaks

Ingredients

 * 4 ea. (24–32 ounces) New York strip steaks, 1–1¼ inches thick
 * Olive oil
 * ¼ tsp freshly-ground cumin
 * 1 tbsp freshly-ground coriander seeds
 * 2 tsp dried rosemary
 * 1 tbsp red pepper flakes
 * 1 tsp salt
 * 1 tsp freshly-ground black pepper
 * 1 tsp ground ginger

Procedure

 * 1) Brush steak with olive oil. Set aside.
 * 2) Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refrigerate as long as possible.
 * 3) Preheat kettle grill with a chimney starter. Add steaks and cook about 4–5 minutes per side for medium rare, or to desired doneness.
 * 4) Remove steaks to a plate and cover tightly with aluminum foil. Let rest about 5 minutes before serving.