Spicy Vines Espresso BBQ Rubbed Steak
This summer, we are thrilled to introduce our inaugural collection of Spicy Vines’ rubs and seasonings. For more information on this exciting new offering, check out our blog, Spicy Vines’ Seasonings and Rubs!
One of the first rubs that we’ve developed in this growing collection, is the Spicy Vines Espresso BBQ Rub and it’s one of our favorites for grilling!
Like all of our rubs and seasonings, this one is sure to elevate your food and wine pairing experience, particularly when cooking with ribeye, porterhouse, filet mignon or New York strip steaks and pairing with Zinfandel, Cabernet Sauvignon, Syrah, Petit Verdot or Merlot.
— Three ways to cook a perfect steak —
DRY AGING TIME: 2-3 days
COOKING TIME:
Sou Vide and Skillet (Method #1): 2 hours
Charcoal Grill (Method #2): 13-20 minutes
Cast Iron Skillet and Oven (Method #3): 13-20 minutes
INGREDIENTS:
12-16 oz ribeye, New York strip or porterhouse steak (1 1/2” - 1 3/4” thick) or 7-9 oz filet mignon center-cut (1 1/2” - 2” thick)
1 tbs Spicy Vines Espresso BBQ Rub per steak
1-3 pats butter per steak
1 rosemary or thyme sprig per steak (Method #1 only)
fresh herbs (chives, thyme or marjoram), finely chopped, to taste
DRY AGING:
Pat the steaks dry with paper towels. If cooking filet mignon, lightly rub with olive oil. Generously sprinkle and press onto all sides of the meat the Espresso BBQ Rub. Place steaks on a plate, loosely cover with foil and set in the fridge for 2-3 days. One hour before cooking, remove from the refrigerator to allow to come to room temperature. Pat dry with a paper towel before cooking.
COOKING:
Method #1: Sou Vide: Vacuum seal each steak separately with a sprig of rosemary or thyme. Sou vide in a water bath at 120°F for 2 hours. Remove steaks from the vacuum seal pouches and pat dry. Heat a cast iron skillet on high heat. Sear both sides of the steaks on the cast iron until desired (approx. 2 min). Let rest for 10 minutes with pat(s) of butter on top and loosely tented under aluminum foil.
Method #2: Charcoal Grill: Prepare a charcoal grill with a hotter side using more coals and a lower heat side using less coals. Cook on hotter side for 4-6 minutes until steaks are well browned, flipping half way. Move steaks to the lower heat side and cook for 5-8 minutes longer, until internal temperature of the steaks reaches 115°F- 120°F (rare) or 120°F-125°F (medium rare). Let rest for 10 minutes with pat(s) of butter on top and loosely tented under aluminum foil.
Method #3: Cast Iron Skillet and Oven: Preheat oven to 350°F. When oven is preheated, heat a cast iron skillet on stovetop until very hot. Sear both sides of steak for 1-2 minutes per side. Using a potholder, immediately place the skillet into the oven for 5-8 minutes until internal temperature reaches 115°F- 120°F (rare) or 120°F-125°F (medium rare). Remove the skillet from the oven and place steaks on a plate. Let rest for 10 minutes with pat(s) of butter on top and loosely tented under aluminum foil.
SERVING:
On a serving platter, thinly slice steaks against the grain and top with a light sprinkling of the Espresso BBQ Rub and fresh herbs. Enjoy!
(Oh yeah, it’s good.. Picture from our dinner party where we taste tested the first of the new Spicy Vines rubs and seasonings)