Description
Dry rubs form a tasty charred crust on the outside of the meat locking in the juices and flavor resulting in a the most delicious steak you will have this summer!
Ingredients
Scale
- 2 Tablespoons Ancho Chile Powder
- 2 Tablespoons Ground Coffee
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Sea Salt
- 5 teaspoons Brown Sugar
- 1 1/2 teaspoons Dried Oregano
- 1 1/2 teaspoons Coriander
- 1 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
Instructions
- Mix the ingredients for the dry rub in a small bowl.
- Pat the steak(s) dry with paper towel and season them lightly with salt and pepper on both sides. Sprinkle dry rub over both sides of the steaks liberally and rub in. You will have some spice rub left over. It will keep in a sealed jar for a several weeks.
- Lay the steaks on a wire rack and place them uncovered in the fridge for as little as 30 min and as long as 24 hours.
- Remove the steaks at least 30 minutes prior to cooking.
TO GRILL:
- Heat a grill on high and allow to come to 450-500°F.  Lightly grease the grill with a paper towel or aluminum foil with olive oil on it.
- Grill the steaks (depending on thickness) approximately 5-8 minutes per side, or until desired doneness.
- Tent with aluminum foil and a pat of butter (if desired) for 5 minutes to let the juices redistribute.
TO PAN SEAR/COOK IN OVEN:
- Preheat the oven to 400°F.
- Heat a cast iron skillet over high heat until very hot.  Add a teaspoon of oil and lightly rub with a paper towel. Add the steak(s) and cook for 2-3 minutes or until a nice crust has formed. Turn over and repeat.
- Place the skillet in the oven and cook until desired doneness. Approx 5 more min for rare, 7-10 min for medium, longer for well done.
WHAT TO SERVE WITH THIS:
GRILLED VIDALIAS in a HONEY MUSTARD GLAZE
SWEET POTATO STACKERS w/ GRUYERE, PARMESAN and THYME
Notes
- RARE –     120°-130°   MEDIUM RARE – 130°-135°
- MEDIUM – 135°-140°   WELLDONE     – 140°-150°
