Want a quick way to smoke up your steak and add a little fiery sizzle too? Smoked paprika is the answer. Just a little as a pre-grill seasoning with it, plus kosher salt and black pepper, brings a ton of flavor to your meat.
If “smoky” isn’t your thing, you could opt for generic paprika instead to get that chili pepper sizzle still. For extra spice, opt for hot paprika, though, you may want to adjust the amount used, at least until you are comfortable with the heat jump.
- 2 New York strip steaks or steaks of your choosing
- 1 tablespoon smoked paprika
- 1 tablespoon olive oil
- Kosher salt
- Black pepper
- Evenly season each steak with the smoked paprika, as well as dashes of salt and pepper. Allow the seasonings to rest on the steak for 10 - 15 minutes prior to cooking.
- Cook for 4 minutes per side on a grill (approximately medium rare). Or cook in a pan: Over medium-high heat, evenly disperse the olive oil on the pan, then grill each steak for 4 minutes per side (approximately medium-rare). You may need to adjust this if using a different steak cut.
- Remove the steaks from the heat and allow them to rest for 5 minutes prior to serving.
Don't prefer smoky flavor? Use generic paprika instead. It will still supply a delicious spicy sizzle without the smoky undertones. Hot paprika can be used as well if you prefer a more fiery flavor. Consider lessening the hot paprika used to 1 tablespoon until you have a good sense of the spiciness you prefer.
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