Cloud Zoom small image
Prep Time
Cook Time

  • 4 (10 oz.) Kansas City Strip Steaks
  • Marinade: 1/4 cup Worcestershire Sauce
  • 1/2 tbsp. oil
  • 2 tbsp. red wine (Chianti)
  • Rub: 2 tbsp. Olde Thompson Pepper Blend peppercorns
  • 2 dried whole chili petine peppers (pea-size peppers)
  • 1/2 tbsp. sea salt
  • 1/4 tsp. ground mustard
  • 1 tsp. sugar
  • 1/4 tsp. ground cumin
  • 1/2 tbsp. garlic powder
  • 2 tsp. dried lavender
  • oil for brushing on grill rack
  • Source Customer Submission


Prepare a direct medium-hot fire with mesquite charcoal. In a large zip-top plastic bag, combine Worcestershire sauce, oil and wine. Place strip steaks in bag, close and refrigerate for 20 minutes, turning bag halfway through. While steaks marinate, prepare rub. In a spice grinder (an unused coffee grinder is great), place all the rub ingredients (spices). Pulse several times until the peppercorns and lavender are ground up. Remove steaks from marinade and place on a large foil-lined cookie sheet. Lightly dust both side of steaks with rub. Allow steaks to rest with rub on for about 5 minutes. Brush hot grill rack with oil. Place steaks on center of rack and grill about 8 minutes each side for medium rare (or to desired doneness). Yield: 1/3 cup of rub; steaks serve 4-6. This rub is great for any type of meat to be grilled.