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Posted by on Jan 10, 2014 | 2 comments

Espresso Crusted Pan Seared Steak

Viewer discretion is advised…

Espresso Crusted Steak by sixtyone45

… there is rare meat & moldy cheese ahead.

And it’s fantastic.

We don’t eat a lot of red meat around here these days. A bit more in the summer when the thought of turning on an indoor heat source seems ludicrous. Some also slips into Nonna’s Trifecta Meat Sauce (coming soon to a blog very near you) but for the most part red animal protein is pretty light. The exception is the few times a year I really crave a good steak. Ironically, on this particular day, it was at ten in the morning. And because my egg window is very small, steak salads for lunch it was.

Espresso Crusted Steak by sixtyone45

So simple and so easy, I wouldn’t be surprised if this dish showed up a bit more frequently on our table this winter. Coffee (and cocoa by the way) are a great partner to red meat and this rub is no exception. You will cut through a tough but rich tasting crust and then ease into a tender centre. It’s 17 minutes start to finish for medium – 6 minutes a side and 5 to rest. While it was cooking I washed some lettuce, sautéed some onions and threw some blue cheese in the food processor with a splash of cream and sour cream.

Drizzled the whole thing with some chipotle oil and just like that…

Espresso Crusted Steak by sixtyone45

… an early lunch was served. Happy Friday!

Espresso Crusted Pan Seared Steak

2 boneless rib eye steaks
1 Tbsp Olive oil, plus a little extra for cooking
2 Tbsp Espresso (must be espresso ground)
1 Tbsp Smoked Paprika
2 Tbsp Chilli Powder
1 tsp cumin
1 tsp salt
2 tsp pepper
1 Tbsp butter

1. Rub the steaks with olive oil and let come to room tempeture.
2. In a small bowl combine all the spices. Adjust accordingly. (If the Little on isn’t partaking we kick up the heat a bit more)
3. Rub generously over both sides of the steak.
4. Heat a cast iron skillet to med-high and melt butter and a drizzle of olive oil.
5. Cook steaks six minutes a side for medium. Don’t poke or lift. Six minutes. Flip. Six minutes.
6. Let steaks rest five minutes before slicing.

** I like a little blue cheese with my steak so in this instance I took some blue cheese and a dash of cream and about a tablespoon of sour cream and pulsed it until smooth in my food processor.

2 Comments

    • Oh thank you so much! BIG fan of yours and so happy you popped by!
      I hope you enjoy the steak! Cheers!

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