Ingredients:

  • 2 (12-oz) Ribeye or New York Strip Steaks, 1.5 inches thick
  • 2 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Dark Brown Sugar
  • 2 tsp Kosher Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 1 tbsp Avocado oil

Instructions:

  1. Remove the steaks from the fridge 30 minutes before cooking. Pat the meat completely dry with paper towels. Moisture is the enemy of a good sear.
  2. Whisk the smoked paprika, garlic powder, onion powder, cumin, chili powder, brown sugar, salt, and pepper in a small bowl.
  3. Coat both sides of the steaks generously with the spice mixture, pressing it firmly into the meat.
  4. Heat the avocado oil in a cast iron skillet over medium high heat until the oil shimmers and barely wisps smoke.
  5. Place the steaks in the pan carefully, laying them away from you to avoid splashes.
  6. Sear for 4 to 5 minutes without moving them until a dark, craggy crust forms.
  7. Flip the steaks and cook for another 4 to 6 minutes until the internal temperature reaches 135°F.
  8. Transfer the beef to a cutting board or warm plate.
  9. Rest the meat for at least 8 minutes until the juices redistribute within the fibers.