from Tiffany Ludwig
Open flames & grill drippings are one way to tackle a steak. I prefer to make mine in a good old fashioned cast iron pan. It can stand getting amazingly hot and produce a perfect crust on the steak. The only tricks to an amazing steak are 1. start with a great steak, 2. get the heat right, and 3. let the steak rest when it's done cooking before slicing it. That's it. Enjoy!
Zabar’s Coffee Dry Rub Steak Recipe
by Tiffany Ludwig
2 tablespoons finely ground Zabar’s Blend Coffee
2 tablespoons Zabar’s Chili Powder
2 tablespoons brown sugar
2 tablespoons sweet smoked paprika
2 tablespoon kosher salt
1 teaspoon ground cumin
New York strip or rib-eye steaks, approximately 1” thick
High heat cooking oil I like avocado oil, use your favorite. Don’t use olive oil
Butter or butter substitute, for flavor
3-4 cloves of garlic per steak
Cast iron skillet
Combine all dry ingredients into a small bowl and completely mix. I use a glass storage container with a lid so I can really shake it up to combine. Also the rub is more than you’ll use on one steak so a glass container is great to store the left over in.
The coffee grind I use is ground for espresso. Because I bring my Zabar’s beans home as whole beans I just put a handful in my grinder and make them as fine as I can.
Pat the steaks dry then season with a generous amount of steak rub. They should be covered with the rub, well covered. It will seem like perhaps too much, but in my experience it’s just enough.
Allow the steak to sit for about 20 minutes. This allows it to warm up and absorb some of the rub.
When you’re about 5 minutes away from cooking begin heating the skillet. Really heat it up. Start on high and just before it smokes is when you want to start cooking. You can back off of the heat just at touch as it begins smoking.
Put a generous amount of oil in the pan, about 2-3 tablespoons. Gently place the steak in and turn on your range hood vent. It will now smoke. A lot. Let it cook for 4-5 minutes. Just before flipping add 1-2 tablespoons butter and the whole garlic cloves to the pan.
Gently flip the steak and allow it to cook for another 4-5 minutes. The cooking time is determined by the thickness of your steak and how well-done you prefer it. Use a meat thermometer to check it. I recommend the center be no warmer than 140F.
While you cook the 2nd side you can move the garlic around in the skillet and spoon some of the fat back over the steak. Once it’s done cooking remove it from the skillet and place it on a cutting board. Now leave it alone. Set a timer if you’re tempted to bother it and leave the steak alone for 10 minutes.
Once rested, slice it up and enjoy!