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Select your steak. I chose a one pound two ounce grass-fed strip loin steak. To grill, I used an electric grill, two sided, from Pampered Chef. To oil the grill, I used a pastry brush and Safflower oil. The bottom grill oiled a bit more than the top grill. I also used a temperature probe. As we both like our steak well done, an internal temperature of 210 F was just right. I took the steak out of the freezer early in the morning, so it would have plenty of time to sit at room temperature.

Ingredients

Cumin, 2 tsp

Garlic powder, 2 tsp

Coarse salt, 1 to 2 tsp

Black pepper, 1 tsp

Steak

Cooking oil

Preparation

Mix the cumin, garlic powder, salt and pepper in a shallow bowl. Rinse and pat dry the steak. Put the steak into the bowl of spices. Turn the steak over on all sides, coating the steak. Using your fingers, pick up any loose spice and rub into the steak. Allow to sit for one to two hours before grilling. Grill to your preference. Allow steak to rest five minutes before serving.