"Cooked properly, a good piece of beef doesn't need much to make it shine. Some purists might even argue that steak is best served simply, perhaps seasoned with just salt and pepper. But when you take a bite of a seared New York strip that has been really infused with seasonings - not just sprinkled with a little dry rub - well, that's a magical moment."
"In her recipe for grilled New York strip steaks, which she shared in on the Barefoot Contessa website, Garten revealed her secret for fully infusing a steak with a flavor: a bit of oil, a good spice rub, and a couple of hours in the refrigerator. Garten coats the steaks with olive oil and then covers them on all sides with a homemade rub consisting of salt and pepper, light brown sugar, ground coffee, granulated garlic, chile powder, and red pepper flakes."
A simple technique deeply seasons New York strip steaks by coating them with olive oil, applying a robust homemade rub, and refrigerating for a couple of hours. The rub combines salt, pepper, light brown sugar, ground coffee, granulated garlic, chile powder, and red pepper flakes to add layered savory, sweet, and smoky notes. Refrigeration allows the seasoning to penetrate the meat while drying the surface slightly, which promotes a beautifully crisp sear during grilling. The rub originated from a fifth-generation New York City butcher, and store-bought rubs remain a convenient alternative.
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