Spanish Spice Rubbed Steak
In this recipe, steak is generously rubbed with fennel seeds, mustard, and Spanish paprika. The end result is a fragrant, perfectly charred, still-pink-in-the-center slab of meat served with grilled asparagus.
- Tbone or Ribeye at
least 1.5” thick.
- Flaky sea salt
- Spanish Paprika
- Heat cast iron griddle (you can also use a heavy bottom pan with low sides) until smoking hot. You will know it’s hot enough if you can no longer put your hand over the cast iron griddle or if a droplet of water sizzles and evaporates in a nanosecond.
- Pat steak dry with paper towel. Moist steak will not brown properly. Season steak liberally with salt and freshly cracked black pepper. Rub with Spanish paprika, mustard, and fennel.
- Grill one side of the steak until grill marks or brown crust forms, about 2 minutes. Flip gently. Grill the other side of the steak until grill marks form, about 45 seconds. Steak should remain pink in the center (medium rare). Cook longer for medium steak.
- Transfer steak to a wire rack to rest. Grill asparagus until nicely charred and tender.