- 2 tbsp ancho chile powder
- 2 tbsp espresso grinds (or use good quality, medium to dark roast, finely ground coffee beans -NOT instant!)
- 5 tsp dark brown sugar
- 1 tbsp hot smoked Spanish paprika
- 1 ½ tsp dried oregano
- 1 ½ tsp freshly ground black pepper
- 1 ½ tsp ground coriander
- 1 ½ tsp mustard powder
- 1 tsp chile de arbol powder (or ¾ tsp finely ground red pepper flakes)
- 1 tsp ground ginger
- 1 tbsp kosher salt, plus more
- 2 11 oz Butcher Box.ca NY striploin steaks (you can use any of our delicious, naturally raised, locally sourced steaks!)
- 2 tbsp vegetable oil
- Mix all spices except salt in a small bowl.
- Season steaks with salt, then coat with 5 tsp spice rub per steak (save any extras for next time!)
- Place steaks on a wire rack set inside a rimmed baking sheet and chill uncovered 3 – 6 hrs.
- Remove from fridge and let sit about 1 hr to come to room temperature, this can help steaks cook quickly and evenly.
- Preheat oven to 400F. Heat oil in large oven safe skillet over medium-high heat. Cook steaks 2 mins or so per side to create a nice crust. Transfer skillet to heated oven; cook steaks until an instant-read thermometer inserted into the thickest part reads 120 for medium-rare, about 5 minutes. Transfer to cutting board, let rest 10 minutes, slice ½” thick.
- For the grill – preheat grill to 450F. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Ø Not everyone believes in letting steaks come to room temperature before cooking, this is a preference step - I do it and swear by it.
Ø Resting the steak before cutting is important to the juice staying in the meat – your taste buds will thank you for this step.