Ingredients:
4 boneless beef top loin steaks, 1-inch thick (New York Strip)
Canola oil
Urban Accents Vermont Grill DRYGLAZE
Directions:
Rub both sides of steaks with oil and place in resealable plastic bag. Pour in contents of Vermont Grill DRYGLAZE packet and seal tightly. Gently shake so seasoning evenly coats meat. Lay bag flat and let sit for 30 minutes to create glaze on steaks.
Preheat grill or indoor grill pan for medium-high heat. When grill is ready (you can hold your hand 5 inches above rack for 1-2 seconds), grill steak uncovered, for about 10 minutes total for medium-rare, turning only once. Let stand for 10 minutes before serving.
