🥩 Prep the Steak
Pat the steaks dry with paper towels.
Lightly coat both sides with olive oil.
Generously rub the spice mix all over the steak.

🔥 Preheat Your Grill
Set up a two-zone grill:
One side high heat (direct heat for searing)
One side low or no heat (indirect for finishing)
Let the grill preheat to at least 500°F (260°C) on the hot side for a proper sear

🔥 Sear the Steak
Place steak on hot side of grill.
Sear for 3 minutes per side, following this pattern:
Minute 0: Place on grill at a diagonal
Minute 1.5: Rotate 90° (for nice grill marks)
Minute 3: Flip
Minute 4.5: Rotate 90° again
Minute 6: Remove from direct heat

👩‍🍳 Finish Over Indirect Heat
Move the steak to the cool side of the grill.
Close the lid and cook to your desired doneness:
125°F (52°C) – Rare
135°F (57°C) – Medium Rare
145°F (63°C) – Medium
155°F (68°C) – Medium Well
160°F+ (71°C+) – Well Done
(Use a meat thermometer for best accuracy)

⏱️ Rest & Serve
Remove from grill and rest steak for 5–10 minutes under foil.
Slice against the grain and serve hot.

🍽️ Serving Suggestions
Grilled vegetables 🌽🥦
Garlic mashed potatoes 🧄🥔
Chimichurri or steak sauce on the side
Cold beer or bold red wine 🍷🍺

🍷 Best Wine Pairings for Your Spiced Grilled Steak:
1. Zinfandel
Rich, fruit-forward, and spicy — Zinfandel’s jammy berry flavors and peppery notes complement the steak’s smoky and spicy rub perfectly.

2. Syrah/Shiraz
Medium to full-bodied with bold dark fruit, smoky undertones, and peppery spice that echo the seasoning on the steak.

3. Malbec
Plush, with dark fruit and moderate tannins — great for grilled meat with spice and a bit of heat.

4. Cabernet Sauvignon
Classic steak wine: tannic, full-bodied, with dark fruit and firm structure to balance the richness and spice.