Ingredients
- tsp salt
- tsp paprika
- tsp ground black pepper
- tsp onion powder
- tsp garlic powder
- tsp cayenne pepper
- tsp ground coriander
- tsp ground turmeric
- (16 ounce) t-bone steaks, at room temperature
Instructions
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Step 1
Preheat your outdoor grill to high heat and lightly oil the grate. In a small bowl, combine the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric, stirring until well blended. Pat the steaks dry with paper towels, then coat all sides generously with the spice mixture, pressing it on to adhere. I like to let them sit for a few minutes so the flavors start to meld. Place the steaks on the hot grill and cook for 3 to 3 1/2 minutes per side for medium-rare. You're aiming for an internal temperature of 130°F on an instant-read thermometer. Once done, transfer the steaks to a plate and tent loosely with foil
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Step 2
let them rest for about 5 minutes before serving.
Chef's Tip
I always let the steaks come to room temperature before grilling — this ensures even cooking. Also, don’t skip the resting step; it redistributes the juices so every bite stays moist and tender.
Storage Tips
Store leftover steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of beef broth to keep it from drying out.
Variation Tips
Swap the paprika for smoked paprika to add a deeper, woodsy note. Pair the steaks with a fresh arugula salad dressed in lemon vinaigrette or a side of buttery garlic sautéed mushrooms.