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Spice-Rubbed Grilled Steak

Scott Phillips

Yield: Yields a generous 1/3 cup rub, enough for four to six steaks or lamb chops.

Servings: four.

I love this spice rub for steaks on the grill, but it’s also great with lamb chops. For the best flavor, grind your own whole cumin seed.


  • 2 Tbs. ground cumin
  • 1 Tbs. dried oregano
  • 1 Tbs. coarsely ground black peppercorns
  • 1 Tbs. brown sugar, preferably light
  • 1-1/2 tsp. ground cinnamon
  • 1-1/2 tsp. sweet paprika
  • 1 tsp. kosher salt
  • 4 sirloin or New York strip steaks (about 8 oz. each), about 3/4 inch thick

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 240
  • Fat Calories (kcal): 80
  • Fat (g): 8
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 100
  • Sodium (mg): 460
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 34


  • Prepare a grill fire. In a small bowl, combine the ground cumin, oregano, peppercorns, brown sugar, cinnamon, paprika, and salt. Pat the rub all over the steaks. Grill the steaks over a medium-hot fire, about 5 minutes per side, or until done to your liking.


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