A few days ago, I decided to use the Black Gold Coffee Dry Rub that I generously received from Dead Rooster Co. When I first smelled this rub, I thought of chili with a gentle hint of coffee, as the cumin and cinnamon were a little assertive. Even though my family loves chili, it is summer in Dallas after all, and chili would have been great on a cold day. So, I thought I would use it on a steak instead. I also wanted to use my cast iron skillet. So, I bought a flank steak, lathered it with extra virgin olive oil, then massaged it with the coffee rub. I let the steak sit in the refrigerator for a few hours. I seared it, and then finished it in the oven.
When I served the steak to my family and friends, who were visiting from out of town, they really loved it. The rub tasted nothing like chili. It was very bold and deep in flavor, yet it was very smooth. The coffee, cumin, cinnamon, and rest of the spices worked very well together to yield a completely unexpected flavor. It actually tasted like chocolate! I have never had steak and chocolate together, but if this is what that combination would taste like, then I am all in! It was very delicious! The spice level of the rub was just right for the depth of its flavor and the heartiness of the meat. I also made a very simple butter sauce and a light citrusy arugula salad to go with the steak. That was the perfect combination! The salad added a bit of freshness, and served to lighten the dish a little. One of my friends actually asked me for some of that amazing Black Gold rub to take home to Montreal.
SEARED FLANK STEAK WITH BLACK GOLD COFFEE DRY RUB
2 lbs Flank Steak
3 tablespoon Extra Virgin Olive Oil
3 tablespoons Black Gold Coffee dry rub
4 tablespoons organic Butter
Begin by rinsing and thoroughly drying the flank steak. Drizzle only 1 tablespoon of extra virgin olive oil on the steak, and lather it well on both sides. Sprinkle the coffee rub all over the steak, making sure to massage it well into the flesh. Cover the steak with plastic wrap, and leave it in the refrigerator for as little as 1 hour.
Remove the steak form the refrigerator, and allow it to sit at room temperature for 30 to 45 minutes. Preheat the oven to 350 degrees Fahrenheit. In a large cast iron skillet over medium high heat, pour in the rest of the olive oil. When the oil is hot enough, gently place the steak in the skillet, searing it until the bottom forms a caramelized crust all over the meat. That process should take about 2 to 4 minutes. Flip the steak over, and allow it sear just like before, until the meat forms a beautiful brown crust. Remove the skillet from the stove, and place it in the oven for about 5 – 7 minutes, depending on the oven and the size of the steak. Meanwhile, make the arugula salad.
Take the beautifully cooked steak out of the oven, and place it on a clean surface covered with aluminum foil, so it can rest for about 10 minutes. Remove most of the olive oil used in the cooking process. Place the skillet back on the stove, and melt the butter over medium heat, while stirring with a wooden spoon. As the butter melts, the stirring will help pick up all the little bits of flavor stuck to the bottom of the skillet.
On a clean cutting board, slice the steak into strips, against the grain, which will give you a more tender piece of meat. Plate the slices of steak as you wish, and top them with the melted “butter and brown bit sauce”. Place a little arugula salad on the side. Serve and ENJOY! You will love this rub!