About this recipe
We honed our knife skills in pursuit of more crust and more flavor. Lightly scoring a steak increases the area that can be seasoned and yields an extra crispy crust. Lemon pepper adds a bright zing to the seasoning.
Author
Certified Angus Beef ® Test Kitchen
Cooking Methods
Grill.
Keywords
sirloin, beef, steak, lemon pepper, grill
Serves 4
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PREP STEAKS. Using an extremely sharp knife make a series of shallow cuts 1/8 inch deep and 1/8 inch apart across top of steak. Continue making shallow cuts intersecting the first set at a 90-degree angle. Repeat on other side of each steak. Season steaks with salt.
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MAKE THE RUB. In a small mixing bowl, combine lemon pepper, chili powder, black pepper, thyme, garlic and onion; mix well with a fork to incorporate seasonings. Stir olive oil with spices to create paste the consistency of wet sand. Coat each steak with 2 teaspoons spice paste (or 4 teaspoons each if using 2 large steaks). Rub spice paste into steaks, making sure to push seasoning into cuts in surface. Refrigerate 1 hour.
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GRILL. Over medium-high heat, grill steaks 2 to 3 minutes (when release easily from grates), rotate 90 degrees, grill additional 2 to 3 minutes. Flip steaks, repeat grilling process. When steaks reach internal temperature of 120° F using a meat thermometer remove from heat, allow to rest 5 minutes before serving.
