Posted by Wine & Spice on 2/3/2017
to Beef, Pork & Lamb
Cooking your steak in a cast iron skillet creates a wonderful crust very much like you get when ordering steaks in the finest restaurants. Of course the most important thing when doing this at home, is buying the best steak you can find and/or afford! The second most important thing is of course the seasoning. We have many seasoning blends that pair beautifully with steak. Today I am using Mark’s Espresso Rub II.
Mark’s Espresso Rub II is hand blended with ancho chile powder, ground espresso beans, Spanish paprika, brown sugar, yellow mustard, sea salt, black pepper, Mexican oregano, coriander, ginger root and de arbol chile powder. It has just a little bit of heat...so delicious.
So today I chose Filet Mignon. I love really thick pieces of filet—my personal favorite. You can use any cut you like for this cooking method, you just have to adjust the cooking time depending on the size.
A key to ensuring that your meat is evenly cooked is to leave it on your countertop to become room temperature (no longer than 2 hours). And, you must let the steak rest when done cooking, at least 10 minutes. This is imperative or all the beautiful juices will be all over the cutting board, which is a colossal waste of flavor!
A glass of Shiraz goes well with steak and spice.
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