Posts Tagged rubs

Good Karma’s Not-Yet-Famous Steak Rub

grilling_steak_sOf course, you can always go out and buy a steak rub. They’re often called Cowboy Rubs. I hate that name. Don’t ask me why because I can’t give you a reason. You don’t have to be a damned cowboy to love good steak. Know what I mean?

You can make this rub and keep it in an airtight container, just like the one they sell you in the store for ridiculous amounts of money. This rub is excellent with Rib-Eye, Porterhouse, and Sirloin Strip Steaks. I’m giving you two versions of this rub. Take your pick!

One calls for dark roast coffee; the other for a medium roast. I’m not talking about Dunkin’ Donuts here. We’re also not talking about Gevalia, although the guy on the commercial would like to think we are.  I’m talking about Starbucks®. It doesn’t matter that I’m a Starbucks barista. I was a Starbucks coffee drinker long before I became a barista. They are serious about their coffee, and it’s seriously good. You also do not have to worry about buying an entire pound of coffee to make this. Starbucks will happily sell you a quarter pound. If you want Starbucks to grind it, ask for it to be ground on Turkish.

Now, mix ’em up and fire up that grill (or cast iron skillet)!

Ingredients, Rub No. 1

3/4 cup Starbucks dark roast coffee (Espresso, Gold Coast Blend, Italian Roast, or Sumatra), ground on “fine” in your coffee grinder

1 cup chili powder

1/3 cup paprika

3 tbsp ground coriander

1.5 tbsp ground cumin

2 tbsp ground dry mustard

1 tbsp fresh ground black pepper

1.5 tbsp Cayenne pepper

2 tbsp onion powder

3 tbsp garlic powder

1 tbsp ground Kosher salt

Mix ingredients together well and store in an airtight container.

Ingredients, Rub No. 2

3/4 cup Starbucks medium roast coffee (Antigua Guatemala, Organic Yukon Blend, House Blend, or Kenya), ground on “fine” in your coffee grinder

1/2 cup chili powder

1/2 cup lemon pepper (McCormick’s makes a good one)

2 tbsp dried oregano

3 tbsp dried lemon thyme

3 tbsp dried cilantro

1 tsp fresh ground rainbow pepper (black, white, red)

1 tbsp pink Himalayan salt

2 tbsp ground dry mustard

2 tbsp garlic powder

2 tbsp onion powder

Mix ingredients together well and store in an airtight container.

 

 

 

 

 

 

 

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Pan-Seared Spicy Rib-Eye Steak

rib eye steakI’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.

Spicy Rub

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.

Ingredients

2 rib-eye steaks, about 1-1/2 inches thick

Spicy Steak Rub (above)

Canola oil (to coat the steak)

Directions

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:

Dipping Sauce

2 tbsp reduced-sodium soy sauce

2 tbsp fresh lime juice

1 tbsp Sriracha

1 tsp malt vinegar

Knock yourself out.

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