ESPRESSO RUBBED RIB EYE STEAK
FROM PHIL LEMPERT, SUPERMARKET GURU
Ingredients for the Espresso Rub:
¼ cup finely ground espresso or micro-ground regular coffee; must be almost like a powder
2 tablespoons Spanish paprika (Hungarian if you like your rub milder)
2 tablespoons dark brown sugar
1 tablespoon freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
1 tablespoon kosher salt
1 tablespoon Coleman’s dry mustard powder
2 teaspoons ground ginger or 1 heaping tablespoon freshly grated (fine) ginger root
Sprinkles of chili powder to taste
Safflower or sunflower oil for rubbing
Salt and white pepper, to taste
2 boneless rib-eye steaks, about 2″ thick (about 3 pounds altogether)
In a medium sized bowl, combine all the spices with the espresso powder and mix thoroughly, crushing them to make an evenly textured rub.
Preheat the oven to 425°F. and set aside a cooking sheet.
Preheat a cast iron pan or griddle over high heat. If you don’t have a cast iron pan or griddle, run to the store now, and get one. This old-fashioned pan works miracles for today’s quick cooking!
Using a pastry brush, brush each side of the steaks lightly with oil then season liberally with salt and pepper.
Rub about 2 tablespoons of the rub onto one side of each steak.
Cook, rub side down, until golden brown, about 3 to 4 minutes.
Turn the steak over and cook an additional 2 minutes. This not only gives a wonderful crust to the steak, it helps to seal in the juices in the meat.
Transfer the steaks to a baking sheet and cook in the oven to medium rare doneness, about 8 to 10 minutes.
Remove from the oven and allow to rest about 5 minutes, slice, and serve.