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
  • Pepper
  • Spanish Paprika
  • Mustard
  • Fennel
  • Asparagus
  1. 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.
  2. 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.
  3. 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.
  4. Transfer steak to a wire rack to rest. Grill asparagus until nicely charred and tender.
  5. Serve!
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