Coffee Rubbed Steaks

Mesa Grill Recipe

2 tablespoons ancho chile powder
2 tablespoons finely ground coffee beans
5 teaspoons dark brown sugar
1 tablespoon hot smoked Spanish paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground coriander
1 1/2 teaspoons mustard powder
1 teaspoon chile de ├írbol powder or  3/4 teaspoon finely ground red pepper flakes
1 teaspoon ground ginger
1 tablespoon kosher salt, plus more
2 (16 oz.) boneless New York strip steaks (about 1 inch thick)
2 tablespoons vegetable oil

Mix the ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 tablespoon salt in a small bowl.

Season the steaks with salt, then coat with 5 teaspoons spice rub per steak (save any extra rub for your next steak). Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3 to 6 hours. Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.

Preheat oven to 400 degrees. Heat oil in a large skillet over medium high. Cook the steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120 degrees for medium rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice 1/2 inch thick.

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