Eliot's Spice Rubbed Steaks with Ginger Butter Sauce
My son loves to make spice rubs. Try setting your kids in front of the spice cupboard and mortar and pestle, and see what they come up with!
- Your Portion of flat iron steaks
- Per 1 lb of meat: 1 1/2 tsp kosher salt (or smoked salt if you have some)
- Per 1 lb of meat: 1 tsp brown sugar, 1/8 tsp ground cinnamon, 1/4 tsp ground cumin, 1/2 tsp black pepper, 1/2 tsp dried coriander, 1/4 tsp ground turmeric (not in box)
- Zest of 1 orange
- 1 TBS fresh ginger, peeled and chopped or grated
- 1 TBS avocado oil or other neutral flavored oil (not in the box)
- 1 cup beef stock or port wine (not in box)
- 3-4 TBS cold butter, cut into 4 pieces (only in the large boxes)
- 1- In a small bowl, mix together the salt (or smoked salt), brown sugar, cinnamon, cumin, black pepper, coriander, turmeric, and orange zest. Pat the steaks dry with paper towels and massage all of the spice rub into both sides of each steak. Put the steaks back into the refrigerator for at least 30 minutes and up to 24 hours.
- 2- Get a cast iron pan or saute pan hot on the stove on high heat. Add the oil and tilt the pan around so that the bottom of the pan is coated. Pat the moisture off the steaks with a paper towel but try not to remove too much of the rub. Add the steaks to the pan in a single layer, and as you add each one press it into the bottom of the pan to help it get a nice, brown sear. Let the steaks cook, undisturbed, on high heat for 3 minutes then flip and press down again. Cook another 3 minutes (approx- depending on the thickness of your steak) for medium rare. Take the steaks out of the pan and put them on a plate. Loosely cover them with aluminum foil.
- 3- Turn the heat to the lowest setting and add the chopped ginger to the pan. Move it around and saute until it turns golden, about 2 minutes. Now add the port wine or beef stock, increase the heat to medium, and cook and stir about 3 minutes until the liquid thickens. Turn off the heat and add the pieces of butter. Use a whisk to stir in the butter, whisking constantly until all the butter is completely incorporated. Taste the sauce and add additional salt if you need to.
- 4- Serve the steaks with the sauce and Pickled Persimmon Salad.
- Make a more fragrant and flavorful spice rub by starting with whole spices, toasting them in a dry pan on the stove for 30 seconds, then grinding them.
- Flatiron is a tremendously tender and flavorful piece of beef cut in a very specific way from the shoulder of the steer. Once you try it, I think you'll agree.
- Make it Your Own: You can add 1/4 tsp dried ground chipotle, 1/4 tsp ground coffee, or 1/4 tsp cocoa powder to the spice rub for a deep, earthy flavor.
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