Spiced Strip Loin Steak Recipes

Steps:

• Let the steaks come to room temperature. Pat dry with paper towels. Rub both sides of each steak with the oil and set aside.
• In a small bowl, combine the remaining ingredients with the orange peel, if desired, to create the spice rub. Sprinkle the rub on both sides of the steaks, pressing to adhere to the surface of the meat (some spice rub will be left over).
• If using a gas grill, preheat to medium- to medium-high, depending on your grill. If using a charcoal grill, distribute the hot charcoal or wood briquettes evenly under the cooking area for direct heat. Oil the grate.
• Grill for about 7 minutes per side, or until an instant-read thermometer registers 140 degrees for medium-rare. Let steaks rest, covered, for 5 minutes before serving.

Steps:

• Take the steak out of the fridge and let it rest at room temperature for 3 hours. This is crucial and makes this method what it is. The meat should almost be at room temperature.
• When you are ready to cook, heat a thick cast-iron frying pan over medium-high heat. It should get very hot. Season your steak liberally with the salt and some pepper.
• Add the oil to the hot pan, carefully add the steak, and lower the heat to medium. Cook for 5 minutes on one side and then 3 minutes on the other for medium-rare.
• Transfer to a plate, add the pat of butter and steak spice to the top and let the steak rest on the counter for 3 to 7 minutes before serving.
• THE JOE BEEF TEN VARIATIONS FOR STRIP LOIN: MIRABEAU
• On each steak, crisscross 8 anchovy fillets and 8 olive halves. Add Joe Beef Sauce Vin Rouge (page 250), a sprig of thyme, and a pinch of cayenne.
• HORSERADISH
• Grate a heaping tablespoon of fresh horseradish onto each steak.
• PICKLES AND MONTREAL STEAK SPICE
• Add a sliced dill pickle on top of the steak spice.
• TOMATOES AND GREENS
• Sprinkle a thick tomato slice with salt and pepper. Serve with a handful of wilted greens, a bit of butter, and Joe Beef Sauce Vin Rouge (page 250). Most of the time when you order a steak, it looks like this, our classic.
• SLAB OF STILTON
• Put a 2 1/2-ounce (75-g) piece of Stilton cheese on the steak with Joe Beef Sauce Vin Rouge (page 250).
• GREEN PASTURES (VERT-PRE)
• Serve with a watercress salad, matchstick potatoes, and a disk of beurre mâitre d'hôtel. To make the butter, in a small pan, combine 1/3 cup (80 ml) dry white wine and 1/3 cup (40 g) chopped French shallots over medium heat and cook for 6 to 8 minutes, or until the pan is just dry but the shallots are not colored. Remove from the heat and let cool. With a rubber spatula, combine 8 ounces (225 g) room-temperature unsalted butter, 3 tablespoons Dijon mustard, the shallots, a handful of chopped fresh parsley, and a little salt and pepper. On plastic wrap, shape the butter mixture into a cylinder the diameter of a silver dollar and refrigerate until firm.
• STEAK AU POIVRE
• Use the Duck Steak au Poivre recipe (page 61) for the sauce, and coat the meat in smashed peppercorns on one side (the one that's facing up) prior to searing.
• THE MAIN
• At The Main restaurant on Boulevard Saint Laurent, across the street from Schwartz's, the kitchen serves a steak with a side of liver and franks. And if you're nice, they'll drape a slice of smoked meat on it.
• CHINATOWN
• If you're willing, just make the sauce for Oysters #37 (page 123) and use it on your steak. Or, serve the steak with an oyster topped with the sauce and some Chinese broccoli.
• ZESTY ITALIAN
• Use the dressing for Zesty Italian Tartare (page 245) on a steak.