| | Directions | 1. Place large cast iron skillet (preferred) or other large heavy skillet (not nonstick) on high heat at least 5 minutes or until very hot. (See Test Kitchen Tips if using nonstick cookware.)
2. Mix Rub, paprika, thyme and red pepper in small bowl.
3. Brush each side of steaks with butter or oil. Generously season with Rub mixture.
4. Carefully place steaks in hot skillet. Cook 8 to 10 minutes or until desired doneness, turning once.Test Kitchen Tip: To avoid the smoke generated from high temperature cooking, blacken the steaks outdoors. Preheat large cast iron or other large heavy skillet on stovetop or in oven and carefully transfer to a hot grill to cook the steaks.
To Use Nonstick Skillet: Prepare steaks as directed above. Heat large nonstick skillet on medium heat 5 minutes. Cook as directed above. Increase cook time as needed for desired doneness.
To Grill: Steaks can also be cooked directly on a preheated grill. Flavor and appearance will vary from the traditional skillet method.
Black and Blue Steak: Cut a 4-inch wide pocket in each 2 New York strip steaks (3/4-inch thick) being careful not to cut through back or sides of steak. Continue as directed in Steps 2 and 3. Fill pocket of each steak with about 2 tablespoons blue cheese. Press steak lightly to seal closed. Cook as directed. |
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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 2 rib-eye or New York strip steaks (about 3/4-inch thick), trimmed |
| - | | 2 tablespoons McCormick® Grill Mates® Steak Rub |
| - | | 1 teaspoon McCormick® Paprika |
| - | | 1/2 teaspoon McCormick® Thyme Leaves |
| - | | teaspoon McCormick® Red Pepper, Ground |
| - | | 2 tablespoons melted butter or oil |
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| | Nutrition (per serving) | Calories: 213 Calories
Fat: 13 Grams
Protein: 22 Grams
Cholesterol: 83 Milligrams
Carbohydrates: 2 Grams
Sodium: 387 Milligrams
Fiber: 1 Grams
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