just in time for the weekend ... a steak rub that i believe contributed to the declaration by all in bbq attendance as: the. best. steak. ever. ...
as someone who loves to entertain and has mostly only cooked steak for every bbq we've had this summer that's the highest compliment a cook can receive!! (especially from a group of 20 year old boys who say very little about anything!!)
one of my summer bucket list items was to try some new flank steak recipes, that hasn't exactly happened, so last weekend i decided to try a different steak seasoning than what i usually use ... i have several flank steak recipes that are wet marinades and for other (more expensive) steak cuts i generally use a dry rub ... (favourites include ted reader's bone dust and bobby flay's dry rub) ... both of those have quite a long list of similar ingredients and last friday i came through the door with groceries at 5pm with the kids and their friends hot on my heels and expecting to eat around 6pm ... or so i thought!!
i remembered i'd seen an easier (read less ingredients!) rub in my recently organized recipe "system" and took my Alberta triple A rib-eyes, drizzled them with some olive oil, mixed together the ingredients for the rub and seasoned each of them and then set them aside for what i thought would be an hour max ... well, you know young adults ... by the time everyone rolled in and after we'd enjoyed a few cocktails and appies it was close to 8 before mark popped those steaks on the grill!!
therefore; i'm not sure if the title of best. steak. ever. can be attributed to a.) the quality of the steak b.) the new rub recipe c.) the amount of marinating time d.) hunger and/or cocktail consumption level!! or e.) a combination of all of the above??!!
when doing a dry rub i tend to season roughly an hour before grill time, and i let the seasoned steaks rest on the counter during that hour so they have the opportunity to be a room temp before they hit the grill ... so last friday, the hour turned into about 3 hours of resting/marinading time (i know you're not supposed to leave meat out on the counter unrefridgerated for too long, but if you've been to our house, you know that we like to keep it basically at fridge temperature!! we love us some serious AC!!! so no fear of food poisoning here!!) that being said, despite the coolness of our house, i think that extra marinade time was the kicker that knocked this recipe to the top of my new favourites pile ...
(wow ... for a simple, short recipe this has become the. longest. preamble. ever. !!! haha ... i'm selling this one hard!!)
without further explanation here's ...
the. best. steak. rub. ever.
in a small bowl mix together:
4 tsp brown sugar
4 tsp coarsely ground sea salt
4 tsp chili powder
2 tsp fresh, coarsely ground black pepper
2 tsp instant coffee granules, crushed with fingers before mixing into other ingredients
stir to combine.
drizzle both sides of 7-8 ribeye steaks (or other cut like new york strip or even filet) with a generous amount of olive oil and season both sides with spice mixture and rub into the meat to coat evenly. (i distributed all the rub between my 7 very large ribeye steaks). let sit at room temp for a minimum of 1 hour and up to 3 hours before grilling to desired doneness. serve and have them swoon!!
i know i'll be making this recipe again this weekend!! just go try it!!!
and let me know what you think!! happy grilling ...