Spanish-Spiced Grilled Steak

Smoked paprika adds a touch of mellow smoke flavour and Spanish flair to an impressive, thick Grilling Steak. Use a hot smoked paprika if you like a bit of kick or a sweet one for a mild fragrant rub.
Yield 4 Servings Prep. Time 5 min Marinating Time 120 min Cooking Time 20 min Total Time 145 min


Here are the following ingredients:

  • 1 tbsp (15 mL) EACH smoked paprika and chopped fresh rosemary
  • 1 clove garlic, minced
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) fresh ground pepper
  • 1 Bone-in Prime Rib Grilling Steak, 1½ inch (4 cm) thick (about 2 lb/1 kg)
  • Lemon wedges

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine smoked paprika, rosemary, garlic, salt and pepper in a bowl. Rub all over steak. Place on a plate; cover and refrigerate for 2 to 4 hours.

  2. Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C).

  3. Insert oven-safe meat thermometer into middle of steak, not touching bone. Grill steak over direct medium-high heat in a closed barbecue for 3 to 4 minutes, turning twice or more, or until browned. Place over drip pan; turn off burner under drip pan. Close lid and cook for about 10 to 15 minutes for medium-rare 145°F (63°C) at the least.

  4. Transfer to a cutting board and let rest for 5 minutes. Carve meat from the bone, then across the grain into slices and finish with a squeeze of lemon juice.