0 Items

Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

Or, if you are looking for something new to create out of a blend you already have, try searching for the product, and the link to the recipes will be listed right there. Want to see more? Follow us on social media where we and our customers post regularly!

Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.

New York Strip Steak

2 New York Strip Steaks about 8 oz. each
Milford Spice Company's Mark's Espresso Rub II
Black Pepper
High smoking point oil like Grape Seed Oil or Olive Oil with Butter
Herbed Butter

Preheat oven to 400 degrees. Use an 10-inch cast iron skillet. Take the steaks out of the refrigerator 30 minutes before use. Steaks cook better if started at room temperature. Salt and Pepper both sides of the steaks and let rest 10 minutes. Sprinkle the Mark's Espresso Rub II seasoning over the steaks on both sides. 

Lightly oil skillet and heat until hot. Now set steaks into the skillet. (There will be a lot of smoke.) Do not move the steaks and turn only once. Sear steaks for 4 minutes a side. Then add a little oil and butter to the skillet. Baste the steaks with the butter mixture then place in the oven for 2 minutes. Take steaks out of the oven and plate them. Let rest for 4-5 minutes then serve. You may use a Herb Butter made with shallots and An Evening in Tuscany.

Recipe courtesy of Pat Bafile, P. B. Photo/Graphics / 586 506-8330 / [email protected] / www.pbphotographics.com

Add Comment