Steak Richard

© 2012

This recipe is for all my carnivore friends who get tired of all the seafood recipes.

The last couple of weeks have been busy traveling. I spent the last several days in NYC, which for a foodie like me is usually a wonderful time. Unfortunately, I had no time to go to any of my favorite places and the food at the hotel was totally lack luster.  Inasmuch as Baby Lady was in Panama when I got home I decided I would fix myself the meal I missed in NYC, so steak it was.

This recipe is a fabulous recipe. It’s all in the seasoning (Isn’t it always?).  This is the seasoning I generally use when entertaining friends. They all love it and think the steaks are the best steaks they have ever had. You should give this a try. You will be glad you did.


For the Steak

  • 2 center cut filet of tenderloin steaks (6 oz @)
  • olive oil
  • salt
  • garlic powder
  • Richard’s Special Seasoning

For Richard’s Special Seasoning

  • 2 Tbsp Black Peppercorns (preferably Tellicherry  peppercorns)
  • 1 Tbsp Cumin Seed
  • 2 Tbsp Corriander Seeds


For the Seasoning: Heat a skillet on high heat. Add the black peppercorns and cumin seed and reduce heat.

© 2012

Toss until the oils begin to release and the spices start to become aromatic. Add the coriander seed and toast along with the other spices until the mixture is very aromatic tossing frequently so as not to burn the spices.

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When the spices are toasted, allow them to cool, roughly 3 minutes. Then place in a spice mill.

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Coarsely mill the spice blend and set aside.

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For the Steaks: In the meantime, the steaks have been sitting out coming to room temperature.

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Season one side of filet with a large pinch of sea salt, small pinch of onion powder, small pinch of garlic powder and 1 tsp of Richard’s Special Seasoning. Press down on the seasoning to press the seasoning into the flesh of the steak. Brush with olive oil. Turn over and repeat process.

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Place the filets on a preheated grill and grill for 2 minutes on eat side, depending upon the heat from your grill. If you are using an infrared grill or a hot wood fire or charcoal grill, 2 minutes per side is good for medium rare. A regular gas grill will probably take 3 to 3-1/2 minutes per side for medium rare.

Plate and serve with a nice California Cabernet and you have a meal fit for a king!  Serve and enjoy!

© 2012

7 thoughts on “Steak Richard”

  1. FYI, I’ve started buying spices like these at the local Indian grocery, or at the Fiesta (which has a mid-Eastern isle). Most spices cost at little as 1/4 or 1/3 as much at these locations.

    This is a good rub!

    1. We buy most of our spices at the International Food Warehouse on Floyd Circle over near the TI campus. You’re right. The cost is almost 1/3 of the price at the local suburb supermarket.

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