Dry Rubs & Seasonings · Beef
Black Heart Steak Seasoning Grilled NY Steak
NY strip gives Black Heart Steak Seasoning the surface area it wants: a firm steak, a strong sear, and enough fat along the edge to carry the smoky, savory crust. Season the steaks ahead of time, cook them over a very hot grill or in cast iron, and allow a full rest before slicing.
Season It Right: Pick Your Heat
Black Heart Steak Seasoning
+ compound herb butter on the rest
Press Black Heart in generously 30 minutes before the heat. After the sear, finish with a pat of compound butter: softened butter + fresh thyme + a touch of garlic. The crust does the seasoning. The butter adds the richness.
Black Heart Steak Seasoning + Texas Beef Dust
+ crushed red pepper flakes on the crust
Mix equal parts Black Heart and Texas Beef Dust. The coffee and chocolate ghost pepper in the Beef Dust builds a slow, building heat inside the crust. Finish with a pinch of red flakes pressed in right before it hits the grill. The exterior caramelizes dark and serious.
Arugula with shaved parmesan and lemon
Simple acid to cut the richness
A grilled NY steak loves acid on the side. Arugula dressed in good olive oil, fresh lemon juice, shaved parmesan, and cracked black pepper is the move. The bitterness of the greens, the acid, and the salt of the parmesan make the steak taste even better.
Choose Your Method
Ingredients
- 2–3 NY strip steaks, 1.25–1.5 inches thick
- Black Heart Steak Seasoning, enough to coat both steaks
- Flaky sea salt, if needed for finishing
- 2 tbsp unsalted butter and 1 crushed garlic clove
- Arugula, shaved parmesan, lemon, and olive oil for the side salad
Instructions
- 01
Season 24 hours ahead. Coat the steaks evenly with Black Heart Steak Seasoning. Place them uncovered on a rack in the refrigerator. The overnight rest seasons the meat and dries the surface for better browning.
- 02
Rest at room temperature for 45 minutes before grilling so the steaks cook more evenly.
- 03
Preheat the direct zone to 550–600°F. Clean and oil the grates just before the steaks go on. The high heat is necessary for a proper crust.
- 04
Sear over the hottest zone. Close the lid and cook for 3–4 minutes without moving the steaks. Rotate 45 degrees and cook 2 more minutes, then flip and repeat. The finished crust should be deeply browned but not burned.
- 05
Finish with indirect heat if needed. For steaks thicker than 1.25 inches, move to indirect after searing both sides. Close lid and bring to 130°F internal for medium-rare. The grill temp does the rest.
- 06
Rest 10 minutes. Move the steaks to a cutting board or wire rack. Taste before adding flaky salt, then serve with the lemon-dressed arugula salad.
Instructions
- 01
Same dry brine and room temp rest as the grill method. The preparation is identical, only the cooking surface changes.
- 02
Cast iron screaming hot. 8–10 minutes over high heat until visibly smoking. Add 1 tbsp avocado oil. It will smoke immediately. Lay steaks in away from you. 3–4 minutes. Do not touch.
- 03
Flip and butter baste. Add 2 tbsp butter, 3 smashed garlic cloves, and rosemary sprigs. As the butter foams, tilt the pan and baste the steak continuously with the hot, garlic-infused butter for 2–3 minutes. This is where the flavor happens.
- 04
Pull, rest, and finish as directed in the grill method. Cast iron trades live-fire smoke for a rich butter baste.
Instructions
- 01
Same dry brine. Same 24-hour overnight salt prep. Same 45-minute room temp rest before cooking begins.
- 02
Oven at 250°F. Place steaks on a wire rack over a baking sheet. Insert a probe thermometer. Roast until 115°F internal, about 45–60 minutes depending on thickness. The low, slow oven brings the whole steak up to temperature evenly with zero overcooking on the outside.
- 03
Rest 10–15 minutes after removing the steaks from the oven. The dry exterior will sear quickly, while the 115°F center leaves room to reach the final temperature.
- 04
Sear 60–90 seconds per side in very hot cast iron or over the highest grill heat available. The interior is already near the target temperature, so this step is only for the crust. Pull at 130°F, rest 5 minutes, and slice.
More Ways to Use Black Heart
Black Heart is built for beef, smoke, and a hard sear. Use it anywhere you want a dark, savory crust with chipotle warmth.
Black Heart Brisket
For brisket, give Black Heart the same respect you would give a serious beef rub: trim clean, use a light binder if needed, then coat the brisket firmly and evenly. Smoke low until the bark is set and the meat is probe tender. The chipotle, smoked salt, garlic, and pepper build a dark crust that stays savory instead of sweet.
Brisket or Chuck Roast
Season generously before a long cook. The smoky, savory profile stands up to beef fat and helps build a dark crust without covering up the meat.
Tri-Tip
Coat tri-tip with Black Heart, cook over indirect heat, then finish with a strong sear. Slice thin across the grain so the crust carries through every bite.
Beef Ribs
Press Black Heart into beef ribs before smoking. The chipotle warmth, pepper, and smoked salt work well with a long cook and rich rib meat.
Smash Burgers
Season burger patties just before they hit a hot griddle. The pepper, garlic, and smoke notes help build a dark, savory crust.
Steak Bites
Toss cubed steak with Black Heart, sear quickly in cast iron, and serve with potatoes, peppers, or onions.
Cocktail Rim
Use Black Heart as a savory rim seasoning for a Bloody Mary, Caesar, or margarita. It is even better on a spicy margarita when you want smoke, pepper, and heat on the glass.
This Recipe Uses
Black Heart Steak Seasoning
Coarse pepper, sea salt, smoky depth, and dark aromatics for a serious steak crust.