For the best spice-crusted steaks, we use a mixture of dry spices together with fresh lemon zest and rosemary, which brighten up the mixture. To ensure the crust doesn’t burn when pan-frying the steak, we turn the meat every two minutes as it cooks so the spices get browned and fragrant but not overtoasted. Use a fork to flip the steaks, rather than tongs, which can disturb the crust. For the juiciest steak, let it rest 10 minutes before slicing.
1 tablespoon Evermill whole coriander seeds
1 tablespoon black peppercorns
2 teaspoons Evermill mustard seeds
1 tablespoon Diamond Crystal kosher salt
2 teaspoons finely chopped fresh rosemary
Zest of 1 lemon
½ teaspoon Evermill red pepper flakes
2 (8 ounce) New York strip steaks, 1½ inches thick, at room temperature
1 tablespoon canola oil
In a mortar or pestle or spice grinder, combine the coriander, black peppercorns and mustard seeds and pound or pulse until coarsely ground. Transfer to a bowl and stir in the salt, rosemary, lemon zest, and red pepper flakes and stir to mix.
Place the steaks on a rimmed baking sheet or large plate. Sprinkle half of the spice mixture on one side of both steaks, pressing to adhere, then flip the steaks and spinkle the remaining mixture over the second side. Coat the sides of the steaks with any of the spice mixture that has collected on the baking sheet.
In a large, heavy frying pan (preferably cast iron) over medium-high heat, heat the oil. When the oil is shimmering, add the steaks and cook for 2 minutes. Flip the steaks carefully with a fork (don’t use tongs, because it will knock off too much of the spice mixture) and cook on the second side for 2 minutes more. Flip the steaks again, and cook for 1 minute, then flip and cook on the second side for 1 minute more, or until an instant-read thermometer inserted in the center of the steak registers 135 degrees F for medium-rare. Transfer to a cutting board and let rest for 10 minutes, then slice and serve.