Char Crust New York Strip
A thick-cut New York strip crusted heavy with Daily Blend and seared over live charcoal until the outside chars deep and the inside stays rosy — steakhouse fire, backyard address.
Fire, salt, pepper, garlic. That's the whole recipe, and that's the point. Daily Blend was built for exactly this — a heavy coat on a thick strip, live charcoal, and the patience to let the crust go properly dark before you even think about flipping. The char is flavor, not damage. About 45 minutes with tempering, serves 2.
Ingredients
- 2 New York strip steaks, 1.5 inches thick
- 2 tbsp SpiceX Daily Blend seasoning (SPG) — a heavy coat
- 1 tbsp neutral oil
- 2 tbsp butter (optional, for finishing)
- Flaky salt, to serve
Directions
- Temper: pull the steaks 30 minutes ahead and pat them bone dry. Rub lightly with oil, then crust every surface heavily with Daily Blend — edges included. Dry surface plus heavy seasoning equals char.
- Fire: build a two-zone charcoal fire — coals banked hot on one side, nothing on the other. You want the hot side ripping: hold your hand at grate level and you shouldn't make it past two seconds.
- Char: lay the steaks over the coals and sear 2 minutes per side, flipping twice, letting flare-ups kiss the crust — that's the char building. If the fat ignites hard, slide the steak a few inches, never off the fire.
- Finish: move to the cool zone and roast with the lid on to 125°F internal for medium-rare (4 to 6 minutes), topping each steak with a knob of butter as it finishes.
- Rest: 8 to 10 minutes on a rack. Slice thick against the grain and finish with flaky salt.
Chef's note: Char and burnt are separated by sugar — Daily Blend has none, which is why it can take live-flame heat that would blacken a sweet rub into carbon. Trust the two-zone fire: crust over the coals, doneness on the cool side, and never the reverse.
Nutrition per serving (serves 2): 480 calories · 46g protein · 1g carbs · 32g fat. Macros estimated.
