Archive for category Dipping Sauces
I’ll be honest with you, I don’t eat much beef. But it’s not because I don’t want to. My partner doesn’t like the texture of beef. And she definitely doesn’t like the whole “rare” thing. This is good, though, because moderation is important when eating red meat. You have to remember that pork and lamb are also considered red meats when planning your menu for the week. So, when I make this dish, I am really in the mood for it and I enjoy it thoroughly. For those who are purists and do not like the spicy aspect of this dish, I provide an alternative.
This can also be made using sirloin strip steak, but I find rib-eye more tender, so it’s my beef cut of choice. You can use either bone-in or boneless. If you want to make a pretty presentation and cut and fan the steak on a plate, use boneless. Either way, it’s absolutely delicious.
Here’s some fair warning: This recipe creates smoke which could very well set off your smoke detectors. I made it this past Friday night and did just that, even with the windows open. The dog didn’t much like the sound but, for we humans, it’s a small price to pay for such a delicious dish.
Also, the level of “marble” in the beef is important. The more “marble” the more tender after it’s cooked.
1 tbsp paprika
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp Kosher or Sea salt
1 tbsp coarse ground black pepper
1 tbsp red pepper flakes (if you don’t like heat; just leave this out)
This is a simple process. Just mix all of these ingredients together. If there is any left over after you’ve rubbed it on the steak, just store it in an airtight container.
2 rib-eye steaks, about 1-1/2 inches thick
Spicy Steak Rub (above)
Canola oil (to coat the steak)
Remove the steak from the refrigerator and bring it to room temperature. Place a 12-inch cast iron skilled (or other oven-proof skillet) in the over and heat the oven to 500 degrees (hence, the smoke folks).
When the oven reaches 500 degrees, remove the skillet from the oven and place it on your stove-top range on high. Coat the steak lightly with the Canola oil and coat both sides with the spicy rub.
Place the steaks in the skillet and cook for 30 seconds. Use tongs to flip the steak and cook for another 30 seconds. Then, put the pan straight into the 500-degree oven for 2 minutes. After 2 minutes, flip the steaks and cook for another 2 minutes. The steak is being cooked for “rare.” If you prefer medium rare, add 1 to 1-1/2 minutes on each side.
Remove the steak from the oven and cover with aluminum foil and allow it to sit for about 2 minutes. (While you’re waiting, wave your arms like crazy under your smoke detectors to get them to shut up.)
You can either serve the steak whole or slice thin and fan onto your plate (if you’re into presentation, of course).
Alternative to Spicy Rub
If you’re not into the whole spicy thing (which I do not understand, of course), simply sprinkle both sides of the steak before cooking with Kosher or Sea salt and freshly ground black pepper. If this is the way you go, I suggest serving it with a bottle of Tabasco sauce or a dipping sauce. Here’s a good one:
2 tbsp reduced-sodium soy sauce
2 tbsp fresh lime juice
1 tbsp Sriracha
1 tsp malt vinegar
Knock yourself out.