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Grilled Strip Steak

  • Yield: 4 servings


  • One-fourth cup Worcestershire sauce
  • One-fourth cup olive oil
  • 4 strip steaks (about 14 ounces each)
  • 4 teaspoons Reata Grill Blend (1 teaspoon kosher salt, three-fourths teaspoon powdered chile pasilla, one-half teaspoon each of dried granulated garlic, sugar, ground cumin, coarsely ground black pepper and ground thyme)
  • 4 slices herbed butter


  • Prepare the grill. Mix the Worcestershire and olive oil in a shallow pan. Soak the steaks in this mixture while the grill is heating. Remove the steaks from the marinade and season with the Reata Grill Blend.
  • When the grill feels hot to a hand held five inches from the fire, it is ready to use. Place the steaks on the grill and cook for 5 minutes on each side for medium. Top each steak with a cold slice of herbed butter (seasoned with chopped fresh cilantro) and serve immediately.

Recipe Details