I always find it interesting what recipes I actually remember from online websites, cookbooks or magazines. I am now receiving Cook’s Illustrated and Bon Appetit (free subscription with the cookbook!) magazines and while I browse them I stop at various recipes I think about making, but I end up forgetting about most of them. However, some do surface later on when I am planning dinner. This happened with both the popover recipe and this coffee-chili rubbed steak. I knew we were going to have the Goose Island Coffee Bourbon County stout so I figured it would pair well with steak and somehow this picture of the coffee rubbed rib eye popped into my head. This was part of the “cooking school” section of the BA magazine and since I have never tried a spice rubbed (well, I do rub my steak with spices occasionally, but nothing too well planned out :)) I figured it was worth trying it out. I mean, I must have remembered the recipe for a reason 🙂 I didn’t have aleppo pepper so I substituted ancho chili. Otherwise, since this was part of the “cooking school” section, I did my best to follow the rules and learn the proper technique!
Ingredients (serves 2):
- 2 -3 Tb spice rub (1 Tb ancho chili, 1 Tb ground coffee, 1 Tb freshly ground pepper, 1 Tb packed dark brown sugar, 1 tsp smoked paprika, 1 tsp yellow mustard powder, 1/2 tsp medium hot chili powder, 1/2 ground ginger, 1/4 tsp cayenne pepper)
- 1 bone-in rib eye steak (~ 1 lb)
- 1 tsp salt
- 4 Tb vegetable oil
- 3 Tb unsalted butter
- 1 garlic clove, crushed
- 6 sprigs thyme
- 1 tsp dry rosemary (or 1 sprig fresh)
Make the spice rub by mixing all the ingredients together. Let steak come up to room temperature if previously refrigerated.
Preheat oven to 400F. Season steak with salt and 2 + Tb spice rub until it’s all covered.
Preheat 2 Tb of oil on high heat in 2 different cast-iron (or other ovenproof) skillets. You can do it step-wise as well and clean the skillet in between, but using 2 skillets worked for me. Sear steak in first skillet for 1 minute (there will be some smoke). Move steak to second skillet and sear on the other side for 1 minute. Add the butter, garlic, herbs and cook until the butter gets foamy. Baste steak for 1 minute per side. Transfer skillet to oven and bake to desired doneness (125 F for medium-rare, 10-15 minutes depending on thickness).
Transfer to plate and let rest for ~ 20 minutes. Enough time to prepare a salad and pour yourself a well-deserved glass of bourbon county 🙂
This steak turned out very tasty and since it only required about 1 minute of searing, it didn’t cause too much smoke. I liked using 2 skillets (well, my second one was a Le Creuset dutch oven since I do not own 2 cast-iron skillets, plus most skillets don’t fit in my convection oven ;-)) instead of scrambling to clean one in between the sears. Cleaning the pots after a nice dinner was a lot easier 🙂