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If you need a simple, flavorful dinner that can do double duty all week long, this Steak Strips Recipe is one of my favorites. These juicy grilled steak strips are packed with smoky, savory flavor and are perfect served on their own, piled into salads, tucked into wraps, or added to pasta bowls for an easy meal.
Why I Love This Steak
I love this recipe because it gives me so many options. I can serve the steak strips fresh off the grill for dinner, then use the leftovers in other meals later on. The seasoning blend has just the right mix of smoky, savory, and slightly sweet flavor, and I like that I can make it with ribeye, New York strip, filet, or sirloin depending on what I have.
Another reason I keep coming back to this recipe is how easy it is to prep ahead. I season the steaks a few hours before grilling, let them marinate in the fridge, and then cook them when I’m ready. After a quick rest, I slice them into strips and they’re ready to eat on their own or use in all kinds of recipes.
These steak strips are great with roasted vegetables, mashed potatoes, baked potatoes, rice, or dinner rolls. I also love using them on our Steak Sandwich, Steak Stir Fry, Steak Fajita Bowls, Steak Salad, Grilled Steak Quesadillas, and pasta dishes when I want to stretch them into more meals.
🩷 Emily
Why You’ll Love This Recipe
- Big flavor from a simple homemade spice rub.
- Easy to prep ahead for busy days.
- Versatile enough for dinner and leftovers.
- Works with several cuts of steak.
- Great for meal prep and freezer-friendly if you want extra for later.
Ingredients You’ll Need
- Steaks – Ribeye, New York strip, filet, or sirloin all work well, so you can choose based on your budget and what you like best.
- Vegetable oil – Helps the seasoning stick and gives the steaks a nice exterior when grilled.
- Smoky spice blend – Smoked paprika, ground mustard, garlic powder, cumin, chili powder, and pepper build deep, savory flavor.
- Brown sugar – Adds a touch of sweetness that balances the spices and helps create a flavorful crust.
- Kosher salt – Sprinkled on before grilling to bring out the natural flavor of the steak.
- Cayenne pepper – Optional, but a great way to add a little heat if you like spicy steak.
Ingredient Additions and Substitutions
- Swap the steak cut – Sirloin is a great budget-friendly option, while ribeye gives you the richest flavor.
- Use avocado oil instead – This works well if you prefer a different high-heat cooking oil.
- Adjust the heat – Leave out the cayenne for a milder version or add a little extra for more spice.
- Add herbs – A little dried oregano or parsley can add a different flavor twist.
- Make it sweeter or less sweet – You can slightly reduce the brown sugar if you want a more savory rub.
How to Make Steak Strips
- Prep the steaks – Pat the steaks dry, then brush them lightly with oil on all sides.
- Season and chill – Mix together all the seasonings. Rub the seasoning mixture all over the steaks, wrap each one individually, and refrigerate for 4 to 6 hours.
- Bring to room temperature – Take the steaks out of the fridge about 30 minutes before grilling so they can warm up a bit for more even cooking.
- Salt and grill – Remove the wrapping, sprinkle both sides lightly with kosher salt, and grill over medium-high heat for 6 to 7 minutes per side, or until they reach your preferred doneness.
- Rest the steaks – Transfer the steaks from the grill and let them rest for 5 minutes so the juices stay in the meat.
- Slice and serve – Cut the steaks into ½ inch strips and serve right away, or use them in salads, pasta, wraps, bowls, or other meals.
Steak Doneness Guide
For the best results, use a meat thermometer.
- Medium rare – 130 to 135°F with a warm red center
- Medium – 140 to 145°F with a warm pink center
- Medium well – 150 to 155°F with a slightly pink center
- Well done – 165°F and above with no pink
Recipe Tips
- Pat the steaks dry first so the oil and seasoning stick better.
- Do not skip the chill time because it helps the seasoning really flavor the meat.
- Let the steaks sit out before grilling so they cook more evenly.
- Salt right before grilling instead of earlier for the best texture.
- Use a thermometer so you do not overcook the steaks.
- Rest before slicing so the juices stay in the meat.
- Slice against the grain for the most tender steak strips.
Best Ways to Serve Steak Strips
One of the best things about this recipe is how many ways you can use it.
- Serve it on its own with your favorite sides
- Add it to green salads for an easy protein boost
- Toss it into pasta with a creamy or garlic butter sauce
- Use it in wraps, tacos, or quesadillas
- Add it to rice bowls or grain bowls
- Layer it onto sandwiches or sliders
- Serve it over mashed potatoes or roasted vegetables
Frequently Asked Questions
I like using ribeye, New York strip, filet, or sirloin. Ribeye is the richest, sirloin is more budget-friendly, and all of them work well sliced into strips.
Yes. You can cook the steaks in a cast iron skillet or grill pan over medium-high heat until they reach your preferred doneness.
This recipe works best when the steaks are seasoned and refrigerated for 4 to 6 hours. That gives the spice rub time to really flavor the meat.
I recommend it. Letting them sit out for about 30 minutes before grilling helps them cook more evenly.
Do not overcook the steaks, let them rest before slicing, and always slice against the grain.
Yes, and that is one of the reasons I love them. They are great in salads, pastas, wraps, tacos, grain bowls, and sandwiches.
Yes. Add the optional cayenne, or increase it a little if you want more heat.
Make Ahead and Storage
This is a great make-ahead recipe because the steaks can be seasoned and refrigerated several hours before grilling.
To make ahead:
- Rub the steaks with the seasoning mixture and refrigerate for 4 to 6 hours before grilling.
To store in the refrigerator:
- Let the steak strips cool completely
- Store them in an airtight container in the fridge
- Use within 3 to 4 days
To freeze:
- Slice the cooked steak and divide it into freezer bags
- Press out the excess air, seal, and label
- Freeze for up to 2 to 3 months
- Thaw in the refrigerator for 24 to 48 hours before using
To reheat:
- Warm gently in a skillet over low heat
- Or microwave in short intervals until heated through
- Try not to overheat, or the steak can dry out
More Recipes Like This
If you love easy, protein-packed meals like this, you might also enjoy:
This Steak Strips Recipe is one of those simple meals that does a lot. It is easy to prep, full of bold flavor, and flexible enough to serve as a main dish or use in other recipes throughout the week. If you make this recipe, I’d love to hear how you served it. Leave a comment and rating to let me know. 💛🥩
Steak Strips Recipe
Ingredients
- 8 steaks , (Ribeye, New York strip, filet, or sirloin, about 80 ounces total)
- 1/4 cup vegetable oil
- 2 teaspoons smoked paprika
- 2 teaspoons ground mustard
- 2 teaspoons garlic powder
- 2 teaspoons brown sugar
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1 tablespoon kosher salt
- 1/4 teaspoon cayenne, (optional)
Instructions
- Pat the steaks dry and brush lightly with oil.
- In a medium bowl, mix together the smoked paprika, ground mustard, garlic powder, brown sugar, cumin, chili powder, pepper, and optional cayenne.
- Rub the seasoning mixture all over the steaks. Wrap each steak individually and refrigerate for 4 to 6 hours.
- Remove the steaks from the refrigerator 30 minutes before grilling.
- Unwrap the steaks, sprinkle both sides lightly with kosher salt, and grill over medium-high heat for 6 to 7 minutes per side, or until desired doneness.
- Let the steaks rest for 5 minutes, then slice into ½ inch strips and serve.
Equipment
- Outdoor Barbecue Grill
Notes
- Use ribeye, New York strip, filet, or sirloin based on what you have.
- Letting the steaks chill with the seasoning for 4 to 6 hours gives the best flavor.
- Bring the steaks out 30 minutes before grilling so they cook more evenly.
- Use a meat thermometer for the most accurate doneness.
- Slice against the grain for tender steak strips.
- These steak strips are delicious on their own or added to salads, pasta, wraps, tacos, and bowls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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