New York Strip Loin with Mustard, Coriander, and Rosemary Crust
Photo: New York Strip Loin with Mustard, Coriander, and Rosemary Crust. Photo by Lauren Volo.
Excerpted from Flavorwalla by Floyd Cardoz (Artisan Books). Copyright © 2016.
Notes From Floyd:
My dad loved—I mean loved—steak. Whenever I prepare strip steak, I try to make it so delicious that were Dad alive to eat it with me, it’d be the best steak he’d ever had. That is the inspiration that led to this dish. The secret is the coriander, mustard seed, and rosemary crust, which serves two distinct but harmonious purposes. First, those flavors beautifully complement the flavor of the meat, and second, the crust prevents the steak from charring. Charred meat can have a bitter taste; the crust allows a nice caramelization to happen without any burned char. Finish with good salt for a pleasing salty crunch.
Serves: 6
Cooking Time: About 30 minutes.
Inactive Time: 1-12 hours for chilling and 10 minutes for resting.
INGREDIENTS:
1 tablespoon black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon coriander seeds
Leaves from three 6-inch rosemary sprigs
Four 8-ounce boneless New York strip steaks, about 1 inch thick
Kosher salt
Canola oil
Finishing salt, such as Maldon, sel gris, fleur de sel, or Hawaiian sea salt
Extra-virgin olive oil for serving
DIRECTIONS:
In a spice/coffee grinder, coarsely grind the peppercorns. Add the mustard seeds, coriander seeds, and rosemary and grind until semi-fine, like grains of sand; don’t grind to a powder.
Rub the spice mixture all over the steaks, pressing with your hands to make the rub adhere. Transfer to a plate and refrigerate for at least 1 hour, and up to 12 hours. Prepare a hot grill. Remove the steaks from the refrigerator and let stand at room temperature while the grill heats.
Sprinkle the steaks with kosher salt and brush them on both sides with canola oil. Grill to the desired doneness, 4 to 6 minutes per side for medium-rare. Transfer the steaks to a cooling rack to rest for 10 minutes.
Slice the steaks against the grain and place on a serving platter. Sprinkle with finishing salt and olive oil. Serve.
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