We had steak for dinner last night, and it was a big deal.
Now, we're essentially steak farmers, so we do eat steak fairly often. Probably three quarters of the reason we became farmers was to reduce the steak bill.
But even after two years of eating our own Texas Longhorn steaks, we still thought that last night's dinner was worth writing about.
It was delicious. From the first bite we knew we had something special. And yes we already think our steak is special. But we've been eating it a couple times a week for years now and yet this was still eye-rollingly good.
So what was different?
Two things. One, we actually rarely decide to have a package of our premium cuts, as we save those for our customers. But tonight we had rib steaks.
And two, we tried a new dry rub.
If you've followed our previous steak instructional notes, you know our go-to seasoning is garlic powder, kosher salt, and fresh-ground pepper. And we love that go-to. But last night we tried a more elaborate recipe, and it killed it.
So without further ado, meet the 'Coffee Dry Rub'. Yeah. Coffee.
2 tbsp ground coffee 1 tbsp chili powder 1 tbsp paprika 1 tbsp brown sugar 1 tbsp black pepper 2 tbsp onion powder 3 tbsp kosher salt
Have your steak thawed well ahead of time. After thawing and at least an hour before cooking (we did about 4 hours this time and even overnight is good), unwrap your steaks and pat them dry with a paper towel. This is important! A dry steak is a well-seared steak. Once the steak is dry, sprinkle on your coffee rub. and pat it gently. Apply liberally to both sides of the steak.
If you have one (and if you don't, then get one), place your steaks on a cookie rack and cookie sheet. Why? Because this way air can circulate around your whole steak while the spices work into the meat. Trust me.
Pop the steak back into the fridge if you won't be cooking for awhile, or if you want a medium to rare steak. Tip...a cooler starting temperature means you can get a great crust without overcooking the inside.
Heat up your grill or cast iron pan. If grilling, lightly brush with oil. In a cast iron, oil the pan itself. When everything is good and hot, throw on your steak and get to cooking. Flip when you've developed a nice dark crust. Remember there is coffee in this rub so it will look darker than your average sear! That doesn't mean it's burnt. Ball-park 3-4 minutes as usual.
If you made the excellent choice to use cast iron, you can now add a generous tab of butter and continually baste the steak while the other side sears. Mmm butter.
When you hit your desired temp (minues 5 to 10 degrees since it continues cooking out of the pan), remove from heat and cover with foil (or that cookie sheet you used earlier). Let your steak rest 5-10 minutes. Don't rush this!
Take small bites and chew slowly. You are going to want this to last.
Oh, and make sure to crack open that slightly special bottle of wine as an appropriate pairing.
Hope you enjoy this recipe as much as we did! If you have any questions at all, just give us a shout.
Willie & Jorie