Mesquite-Fired New York Strip with Blak Seasoning & Texas Beef BBQ Rub
When you cook over live fire, there’s no timer, no app, and no shortcut — just the crackle of hardwood and the instinct to know when the flame’s right. This mesquite-fired New York strip captures that spirit of Colorado barbecue: simple, honest, and guided by feel. The blend of hardwood charcoal and mesquite chunks burns clean and hot, creating that deep, earthy smoke that defines the open-fire cooking of The New Smoke of the West.
The magic happens when the fire meets the flavor. This steak is seasoned with two powerhouse blends from Revolution Barbecue... Blak Seasoning and Texas Beef BBQ Rub. Together, they form a jet-black crust that locks in moisture and builds flavor layer by layer. Blak brings subtle sweetness and smokiness from honey powder and activated coconut charcoal, while the Texas Beef Rub delivers pepper, paprika, and savory depth worthy of its title as Best Beef BBQ Rub in the U.S.
Cooked with the Just Keep Flipping (JKF) method and finished by rendering the fat edge over the flame, this steak is a nod to Colorado’s independence and the beauty of simplicity — fire, beef, and bold Revolution Barbecue flavor.
Mesquite-Grilled New York Strip Steaks with Blak and Texas Beef BBQ Rub
2
30 minutes
19 minutes
565
American
Main Dish
Colorado barbecue is about instinct and craft. It is about letting the elements guide the cook. This New York strip recipe brings that to life with the primal heat of mesquite wood and the craftsmanship of Revolution Barbecue’s Blak Seasoning and Texas Beef BBQ Rub. The activated charcoal in Blak creates an incredible bark and color, while mesquite smoke adds the unmistakable flavor of the desert Southwest that is bold, dry, and aromatic.
The JKF method ensures even cooking, building flavor and crust through constant contact with the flame. Each flip locks in juice and builds a perfect sear without overcooking. The fat-side finish adds that last burst of fire-roasted flavor and texture. Whether you are cooking over a fire pit in the Rockies or a charcoal grill in your backyard, this is what Revolution Barbecue stands for: authenticity, boldness, and flavor that speaks for itself.
Ingredients
- 2 New York strip steaks, about 12 ounces each
- 1 tablespoon Revolution Barbecue Blak Seasoning
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
Directions
- Prepare the Steaks: Pat the New York strips dry with paper towels. Season both sides generously with Revolution Barbecue Blak Seasoning. Allow the rub to rest on the surface for several minutes, then layer Revolution Barbecue Texas Beef BBQ Rub evenly over the top. Let the steaks rest at room temperature for 30 minutes while you prepare the fire.
- Light the Fire: Ignite hardwood lump charcoal in a grill or fire pit. Allow it to burn until coals are glowing red and lightly ashed over, about 20 minutes. Add mesquite wood chunks to build flavor and smoke intensity.
- Cook Using the JKF Method: Place the steaks directly over the fire. Grill for 2 minutes per side, then flip. Repeat the process for another round of flips, cooking each side twice for a total of 8 minutes. Adjust height or airflow to maintain an even flame and steady heat.
- Sear the Fat Cap: Hold each steak upright using tongs, pressing the fatty edge into the flame for about 1 minute to render and crisp the fat.
- Rest: Remove steaks from the fire and place on a plate. Tent loosely with foil and let rest for 10 minutes before slicing to allow juices to redistribute.
