Cookbook:Desert Rubbed Strip Steaks

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• 4 ea. (24–32 ounces) New York strip steaks, 1–1¼ inches thick
• Olive oil
• ¼ tsp freshly-ground cumin
• 1 tbsp freshly-ground coriander seeds
• 2 tsp dried rosemary
• 1 tbsp red pepper flakes
• 1 tsp salt
• 1 tsp freshly-ground black pepper
• 1 tsp ground ginger

1. Brush steak with olive oil. Set aside.
2. Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refrigerate as long as possible.
3. Preheat kettle grill with a chimney starter. Add steaks and cook about 4–5 minutes per side for medium rare, or to desired doneness.
4. Remove steaks to a plate and cover tightly with aluminum foil. Let rest about 5 minutes before serving.