Now, this steak was the main event. I really loved using cocoa and espresso in this rub, it gave the meat a wonderful deep flavour. Also, why only use chocolate in dessert? Paired with this steak we made a simple espresso bourbon sauce making this course decadent.
As with the other recipes, this was featured on Dinner Dialogues.
2 tbsp Finely ground espresso
2 tbsp Cocoa powder
2 tbsp Ancho chili powder
1 tbsp Paprika
1 tbsp Brown sugar
1 tsp Oregano
1 tsp Salt
1 tsp Pepper
Mix all ingredients together and set aside.
Now, this rub can be used for pretty much any grilling or searing steak. Try a nice filet of tenderloin if you really want to get fancy and treat yourself (you deserve it), or skirt steak for a more casual family-style that’s perfect for larger groups. Whatever cut you choose, rub it down with your steak rub and pop it back in the fridge for about an hour.
Since it is February and not quite grilling conditions outside, we are going to heat up a cast iron skillet over high heat. Cast iron really holds in the heat and will give us the nice sear we are looking for. After the steak has rested and your pan is hot and ready to go, sear your steak on each side until desired doneness.
Espresso Bourbon Sauce
1 shot espresso
1 tbsp maple syrup
1 tbsp bourbon
Heat in a sauce pan over medium heat and serve over steak.