Simple Grilled Steak with Rub

1. You will need a large container with a lid. I like to use one large enough that the steak can lay flat in it. Zest lime, set aside and spread out on a small plate to dry (it will dry quickly on the counter). Juice the lime and rub the juice into the steak. Rub the canola oil into the steak as well to evenly coat.
2. Mix all dry rub ingredients together, add zest. Rub generously into prepared meat, coat evenly. (Be careful not to “contaminate” the rub by touching the steak and going directly into the rub.) Allow sirloin to marinate in the refrigerator for at least an hour, flank steak from 3 to 24 hours. Save any remaining rub in an airtight container, label with contents and date.
3. Grill over medium heat on preheated grill. For a 1” thick piece of steak cooked medium, grill for 5 minutes per side allow to rest tented with foil for at least 15 minutes before carving. For flank steak, slice thinly on a diagonal, against the grain. Serve with the au jus.

The sure fire way to know the doneness of a piece of meat is with an instant read thermometer. You can pick one up at most any store with a kitchen department. They cost from $5-10. You simply insert into the thickest part of the meat and wait for a couple of minutes for it to completely register. Do not leave it in the meat while cooking in the oven or on the grill with the cover closed! Meat continues cooking when you remove it from the heat, so always allow it to “rest” for 15 minutes to retain juices and finish the cooking process.

Internal temperatures for different degrees of doneness:
Rare: 120F to 130F
Medium rare: 130F to 140F
Medium: 140F to 150F
Medium well: 150F to 160F
Well: 160+F