Instructions

1. Place equal parts cinnamon, salt, paprika and brown sugar in a small bowl. Add small amounts of allspice and ginger and even smaller amounts of cayenne or crushed red pepper, freshly ground black pepper and nutmeg, depending on your preferences. Stir to blend.

2. Trim the outer layer of fat from the steak, leaving about 1/8 inch of fat intact. Use a sharp knife to slash the fat every 1.5 to 2 inches, which prevents the meat from curling during cooking.

3. Pat the steak lightly with paper towels, which helps create a crust. Rub the spice mixture on both sides of the steak.

4. Heat a small amount of vegetable oil in heavy skillet until the oil is glistening and wisps of smoke begin to appear. Cook the steak undisturbed until a crust forms -- about 4 minutes. Flip the steak with tongs and cook the other side for an additional 4 to 6 minutes, or until the steak reaches the desired level of doneness.

5. Hold the steak with tongs and test the temperature of the meat by inserting an instant-read meat thermometer into the side of the steak. The probe should reach the center, thickest part of the meat. The thermometer should register at least 145 degrees Fahrenheit, which is considered medium rare. Cook the steak to 160 F for medium.

6. Transfer the steak to a serving platter, and then cover it loosely with a tent of aluminum foil. Allow the steak to rest for about five minutes and then serve. A short resting time allows the juices to settle through the meat.