Recipe Note

If time allows, let the steak stand 15 minutes or refrigerate up to 2 hours after sprinkling with Old World Steak Rub & Marinade.

Let the steak stand at room temperature for 1 hour to take the chill off before grilling for more even cooking.

Any moisture on the steak will prevent it from browning. Pat the steak with paper towel before applying the seasoning to ensure the surface is dry for a deeper sear on the outside.

Use 1½ tablespoons of Old World Steak Rub & Marinade per 1½ pounds of steak.

Resist the urge to move the steaks too soon after placing them on the grill. They will naturally release from the hot grate after a few minutes.

To create crosshatch marks, rotate the steak ¼ turn halfway through the grilling time on each side of the steak.

If flareups occur during cooking, move the steak to a cooler part of the grill temporarily.

Allowing the cooked steak to stand before slicing helps retain its juices. The internal temperature will rise 5° to 10°F upon standing (also known as carryover cooking). To ensure the correct desired doneness, remove the steaks from the grill 5° to 10°F below the desired final internal temperature. Remove the steaks from the grill at the following temperatures: 135°F for medium, 140°F for medium-well, 150°F for well done.

To cook the steak on the stovetop/in the oven, heat a cast iron skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and heat until hot. Add the seasoned steak and cook until the outside is seared, turning once. Transfer the steak to a roasting rack over a baking sheet and roast in a 400°F oven until the desired doneness is reached.