Grilled New York Strip Steak with TexasBBQRub Sugar-Free Steak Sprinkle
Two juicy New York Strip steaks, seasoned with our sugar-free TexasBBQRub Steak Sprinkle, get a perfect crust on a hot grill without burning. A quick sear-and-rest method gives you a medium-rare center that's safe, tender, and full of flavor.
This recipe uses
Steak Sprinkle
Robust steak seasoning with NO SUGAR. Enhances true beef flavor. Perfect for health-conscious steak lovers.
Shop Steak Sprinkle →Ingredients
- 2 × 12-oz New York Strip steaks (1-inch thick)
- 1 Tbsp TexasBBQRub Sugar-Free Steak Sprinkle
- 1 Tbsp Worcestershire sauce
- 1 tsp olive oil (optional, for brush)
- Fresh cracked black pepper - pinch (optional)
- 1 tsp butter (for finishing)
- Fresh herb sprig (thyme or rosemary, optional)
Instructions
- Pat Dry: Remove steaks from the fridge, pat each side dry with paper towels. Dry surface = better Maillard crust.
- Season Lightly: Drizzle Worcestershire sauce over both sides; let it sit 2 minutes to absorb.
- Apply Steak Sprinkle: Sprinkle 1/2 Tbsp of TexasBBQRub Sugar-Free Steak Sprinkle on each side. Gently press to adhere; let rest 5 minutes.
- Preheat Grill: Heat a charcoal or gas grill to high (~ 500-550 degrees F). For charcoal, arrange a two-zone setup: hot direct-heat zone and a cooler indirect side.
- Oil the Grates: Using a paper towel dipped in olive oil, rub the hot grates (use tongs). Prevents sticking.
- Sear First Side: Place steaks directly over the hottest zone. Close lid and sear 4-5 minutes for medium-rare (adjust 1-2 min more per side for medium).
- Flip & Finish: Turn steaks; add a pat of butter and a sprig of herb on top of each. Sear another 4-5 minutes.
- Check Temp: Insert an instant-read thermometer into the thickest part. Target: 130-135 degrees F for medium-rare (USDA safe minimum for whole beef is 145 degrees F with a 3-minute rest; the rest period brings the interior into the safe zone).
- Rest: Transfer steaks to a plate, loosely tent with foil, and let rest 5-7 minutes. Resting lets juices redistribute and carries the final temperature up to the USDA-approved range.
- Slice & Serve: Slice against the grain, drizzle any pan juices, and enjoy!
Bill's Pitmaster Tips
- Use a two-zone grill - Start on direct high heat for sear, then finish on indirect if the steaks are thick. This prevents an over-charred exterior while the interior reaches the desired temperature.
- Let the steak rest at room temperature 30 min before seasoning - A slightly warmer steak sears faster and forms a better crust without drying out.
- Add a thin layer of butter and fresh herb in the last minute - The butter melts, creating a glossy finish, while herbs impart aromatic flavor without fire-burnt bitterness.
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