Spiced Beef Steaks
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Four beef steaks rubbed with bold spice blends inspired by American and Asian flavors. Two rub options using dried herbs, seeds, and ground spices, marinated briefly at room temperature. Cooked high heat on grill. No nuts, dairy, gluten, eggs. Aromatic, fiery hints. Tactile cues for doneness prioritized over strict times. Practical substitutions and tips included.
Prep:
15 min
Cook:
12 min
Total:
27 min
Servings:
4 servings
#beef
#grilling
#spice rub
#fusion cuisine
#meat prep
Steaks rubbed down with bold spice blends. American or Asian twists. Tried both, the coriander-sesame crunch surprises. Rubs dry or with little oil—oil aids crust, not drowning flavor. Marine 10-20 minutes max—not a pickle bath. Pat meat dry; wetness kills crust; steaming over searing. Grill screaming hot, listen for sizzle—too cool and spices won’t toast, just moan. Flip once. Watch edge beads of fat turning clear, that tell you rendering. Rest is sacred. Slice against grain; even cheap cuts can shine with right rub. Tried shaking, pressing, poking. Firmness under pressure, your best guide. Skip timers, trust senses, especially when weather shifts grill heat. No butter: burns quick. Olive oil sets fire to crust but stays controlled. No fancy tools; my mortar saves the day. Skip fennel? Star anise instead, little twist in aroma.
Ingredients
- 4 beef steaks of choice such as ribeye, striploin, or T-bone
American-style spice rub
- 28 ml dried oregano (approx 1 1/2 tablespoons)
- 25 ml onion powder (1 1/2 tablespoons)
- 8 ml garlic powder (1 1/2 teaspoons)
- 7 ml celery salt (1 1/2 teaspoons)
- 0.75 ml cayenne pepper (1/8 to 1/3 teaspoon)
- 42 ml olive oil (3 tablespoons)
Asian-style spice rub
- 28 ml toasted coriander seeds
- 28 ml toasted sesame seeds
- 8 ml garlic powder
- 8 ml celery seeds
- 8 ml ground star anise or fennel seeds
- 6 ml kosher salt (about 1 teaspoon)
- 3 ml cracked black pepper (about 1/2 teaspoon)
About the ingredients
Steaks: Ribeye gives fat marbling. T-bone adds bone flavor. Aloyau aka striploin is leaner but tender. For rubs, dried herbs best fresh—older oregano dulls flavor. Onion and garlic powders fundamental; fresh minced burns fast on grill. Celery salt versatile seasoning—smoky and herbal; celery seeds have earthier tone. Cayenne is key for fire, adjust your heat tolerance. Sesame seeds toast in dry pan for nutty layers; never skip this, raw seeds taste flat and bitter. Coriander seeds toasted but ground coarse; powder too dusty, loses kick. Star anise ground addition is game changer—adds subtle licorice note unexpected but compliments beef well. Olive oil sticks rub and helps crust; avocado oil can replace if high smoke point needed. Salt choice important—kosher flakes dissolve better; fine salt clumps risk uneven seasoning. Pepper freshly cracked keeps aroma alive; pre-ground fades fast. Common substitutions: cumin in place coriander; sunflower seeds for sesame but not identical crunch. Skip celery if emergency, but flavor suffers. Keep herbs and spices in airtight jars away from light to preserve punch.
Method
Spice Rub Prep: American
- Combine oregano, onion powder, garlic powder, celery salt, cayenne pepper, and olive oil in bowl; stir into paste. Note: olive oil binds spices and promotes crust formation. No butter here, it blacks out fast on grill.
Spice Rub Prep: Asian
- Toast coriander and sesame seeds in dry pan until fragrant, about 2 minutes, tossing constantly. Cool slightly, then grind coarsely using mortar and pestle or spice grinder—don´t pulverize fine or rub gritty against meat. Combine ground seeds with garlic powder, celery seeds, powdered star anise, salt, and cracked pepper. Mix well.
Meat Prep
- Bring steaks out of fridge 20 minutes prior to seasoning to remove chill—cold meat seizes on heat unevenly. Pat dry with paper towel to remove excess moisture, lest rub slip off or steam instead of sear.
Applying Rub
- Rub chosen spice blend into both sides of steaks firmly but don’t overwork meat to avoid warming prematurely.
- Let rest uncovered at room temperature 10-20 minutes allowing aromatics to penetrate surface. This step crucial for surface flavor melding and moisture redistribution inside meat.
Grilling
- Heat grill to high. Look for faint smoke, call it around 450-500°F. If outdoor grilling unavailable, cast iron skillet screaming hot works, but less smoky note.
- Lay steaks down carefully—should hiss loudly. Don’t move prematurely. Wait for natural release before flipping, about 3-4 minutes depending on thickness and grill heat.
- Flip, listen for crackle, and cook on second side 3-4 minutes more. Medium rare reached when steaks have deep crust, slightly springy texture, internal temp ~130°F suggesting browned edges with rosy center.
- If steaks thicker than 2 inches, sear both sides then move to cooler edge lid closed to finish for few minutes, watching closely.
Resting
- Remove, tent loosely with foil, rest at least 5 minutes to let juices redistribute—cutting too soon leaks precious flavor and dries out edges.
Serving Notes
- Slice against grain for tenderness. Accompany with crisp salad or grilled veggies for balance.
Tips & Substitutions
- No coriander seeds? Use ground cumin but reduce amount to avoid overpowering. Sesame seeds fragment hard to replace; try toasted sunflower seeds crushed lightly. Star anise can be swapped for fennel seeds or omit if unavailable.
- If no celery salt or seeds, sub with half teaspoon extra salt plus pinch of celery powder or omit entirely.
- Olive oil optional: for lighter crust, use avocado oil or grapeseed oil—both tolerate high heat better.
- For less heat, skip cayenne or reduce to 1/8 teaspoon.
- If short on time, rub and grill immediately. Flavor depth diminished but still pleasant.
- Keep in mind actual cooking time varies with steak thickness, grill temp, ambient weather.
- Watch steak edges—when shiny liquid or fat beads appear, crust sealing is happening.
- Remember, meat shrinks as it cooks; too long and it toughens and dries.
- Adjust seasoning quantities if steaks larger or smaller to maintain balance.
- If you lack a mortar and pestle, pulse seeds briefly in coffee grinder but avoid powder.
Common Mistakes
- Don’t skip drying meat, rub slides off if wet.
- Don’t over-flip steaks; maximum of one per side.
- Avoid squeezing meat to test doneness, use wrist press technique instead for feel.
- Don’t skip resting—that final step changes reality from tough to tender.
Sensory cues to watch
- Crackling sizzle and aroma of toasting spices on grill surfaces.
- Edges caramelizing dark brown but not black.
- Fat rendering, appearing translucent and pooling slightly.
- Meat springs back with gentle press but retains slight give.
- Smell rich herbal notes intensified by smoke.
Storage Notes
- Best eaten fresh but can refrigerate leftovers wrapped airtight up to 2 days; reheat gently to preserve juiciness.
Cooking tips
I mix rub ingredients ahead then assemble. For Asian rub, toast seeds in pan just until fragrance wakes; burnt seeds bitter, so watch closely. Grind seeds in mortar—if grinder, pulse quick bursts; too fine loses texture contrast. Rub steaks firmly but no massaging frenzy; over-rubbing warms meat inside, undesirable. Let sit 10-20 minutes at room temp; don’t rush. Dry steaks well before rub—critical. When grilling, heat must be high. Sizzle is your friend. If no outdoor grill, heavy cast iron skillet on stove at max heat works, but layer flavor differs. Turn once; moving too early tears crust. Thicker steaks benefit from sear then indirect heat finish. Watch color edges brown with caramelized fat—not burnt. Use wrist press test for doneness; no poking or cutting mid-cook; juices escape, dry meat results. Rest covered loosely 5-10 minutes, juices settle and redistribute; skipping this is rookie mistake. Slice against grain—cuts fibers, ensures tenderness. If tired of steak leftovers, repurpose thin slices in salads or wraps. Leftover rub? Sprinkle on roasted potatoes or veggies for quick flavor boost.
Chef's notes
- 💡 Pat steaks dry before rub. Moisture kills crust. Rest steaks at room temp 10-20 mins. Allows aroma to seep into surface. Over-rubbing warms meat prematurely; firm press only. Oil only binds; no drowning. Olive oil burns fast on grill; avocado oil works better high heat.
- 💡 Toast sesame and coriander seeds in dry pan until fragrant, about 2 minutes. Watch closely or they bitter. Cool before coarse grinding. Avoid pulverizing fine; gritty texture key for crunch. Use mortar or pulse in spice grinder few bursts only. Powdery rub fades punch.
- 💡 High grill heat mandatory—450°F plus. Sizzle is cue. Lay steaks down gently, listen for hiss; don’t move too soon. Wait natural release before flipping. One flip max. Thickness adjusts cook time. Too cool, no crust; too hot, blackened edges. Feel texture, not timer.
- 💡 Rest steaks loosely tented for minimum 5 minutes after grilling. Juices redistribute; cutting too early leaks precious flavor and dries edges. Slice against grain. Fibers cut lengthwise = toughness. Cross-grain slicing brings tenderness; critical step missed usually.
- 💡 Cayenne pepper adjusts heat—skip or halve for mild. No coriander? Ground cumin substitute but less quantity to avoid strong overshadow. No celery salt/seeds? Half tsp regular salt plus pinch celery powder. Sesame seeds swap: toasted sunflower seeds approximate crunch, not identical.
Common questions
How do I tell steak doneness without timer?
Press with wrist or finger. Soft means rare, springy for medium rare, firm for well done. Watch fat edges become translucent and liquid beads form—that’s rendering. Sizzle sound fades too. Don’t poke raw or cut early.
Can I substitute spices in rubs?
Yes but sparingly. Coriander replaced by cumin—reduce quantity. Star anise can be fennel seeds or left out if missing. Sesame seed crunch tough to match; sunflower seeds toasted approximate. Adjust salt carefully if celery salt missing.
What common mistakes ruin steaks?
Not drying meat causes rub to slide off or steam instead of sear. Flipping too often breaks crust. Overworking rub warms meat inside. Skipping rest drags juice out. Watch grill heat: too low means no crust; too high burns edges.
How to store cooked steaks leftovers?
Wrap airtight in fridge up to 2 days. Reheat gently; quick pan warm or oven low temp avoids drying. Avoid microwave if possible; kills texture. Use leftovers cold sliced in wraps or salads for fast meal. Don’t leave out long.
