Source: Fine Cooking #33 (also at FineCooking.com)
I love finding spice-rubbed steak recipes, because they’re easy and I generally have all the ingredients (except the meat). Throw in a generous side of veggies, and you have a great weekday or simple weekend meal.
This spice rub has some smokiness from the cumin, and I used smoked paprika for additional smokiness. Add some cinnamon for sweetness and oregano for some herbiness, and you have a nicely rounded rub.
I used the rub on my new favourite steak, the New York stip. I find this cut is the perfect balance between tenderness and price. Much less expensive than filet mignon and ribeye, but still tender and juicy if seared quickly to a medium-rare. It’s hard to give a time guideline because it depends entirely on the thickness of the steaks. My best recommendation is to experiment and learn to gauge doneness by touch.
I served the steak alongside roasted root vegetables (a mix of carrots, parsnips and turnips), which are so abundant at this time of the year.