Bobby Flays Coffee Spice Rub For Strip Steaks Recipes

Steps:

• Combine all the ingredients in a medium bowl.
• Divide among small spice containers and store for up to 4 months.

Steps:

• Combine the sugar, salt, espresso beans, pepper, garlic powder, cinnamon, cumin, and cayenne in a resealable container, cover tightly, and shake well to combine. Store in a cool, dry place.
• The rub will keep for up to 2 months, at which point the coffee will began to taste stale.

Steps:

• In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.

Steps:

• Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.

Steps:

• Whisk espresso powder, onion powder, paprika, brown sugar, black pepper, salt, and chili powder together in a bowl.

Steps:

• For the NY strip: Remove the steaks from the refrigerator 30 minutes before cooking.
• Preheat the oven to 450 degrees F.
• Mix together the paprika, coriander, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Season the steaks liberally with salt and pepper on both sides. Rub the spice rub on one side of the steaks and let sit 5 minutes.
• Heat a few tablespoons of canola oil in a medium cast-iron pan over high heat until smoking. Add the steaks spice rub-side down and cook, without touching, until a crust forms, about 4 minutes. Flip and cook until a crust forms on the bottom, about 4 minutes.
• Add the butter and rosemary to the pan. Transfer to the oven and cook, basting occasionally with the butter, until a thermometer inserted in the center registers 130 degrees F (for medium-rare), about 10 minutes. Transfer the steaks to a cutting board and let rest 5 minutes before slicing. Drizzle with some of the brown butter.
• For the crispy potatoes: Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain well and place on a baking sheet lined with paper towels to dry further.
• When the potatoes are cool enough to handle, cut into 1/2-inch dice. Place the potatoes on a large plate or baking sheet and gently smash them a bit; season well with salt and pepper. Line another large plate or baking sheet with paper towels.
• Heat 3 inches of canola oil in a large high-sided saute pan over medium heat until it registers 365 degrees F. Fry the potatoes in batches in an even layer in the pan until golden brown on all sides and cooked through, about 3 minutes.
• Remove the potatoes with a slotted spoon to the plate lined with paper towels and immediately season with the cheese and more salt and pepper. Repeat with remaining potatoes. Transfer to a platter and garnish with the parsley, oregano and pickled shallots or onions.
• For the broccoli rabe with garlic, oil and red chile: Bring a large pot of water to a boil; add 1 tablespoon of salt. Prepare an ice bath.
• Add the broccoli rabe to the boiling water and cook for 2 minutes. Remove with tongs and place directly into the ice bath. Let sit for 3 minutes, then drain well on paper towels. Reserve a cup of the cooking water.
• Heat a few tablespoons of olive oil in a large saute pan over medium heat. Add the chile flakes and garlic and cook until fragrant, about 1 minute. Add the broccoli rabe, season with salt and pepper and cook, tossing constantly in the oil, until just warmed through and crisp-tender, about 2 minutes. Add a bit of the cooking water if needed. Transfer to a platter and drizzle with more oil, if desired.

Steps:

• Apply the olive oil to the entire steak and then sprinkle the rub onto the meat. Allow the flavors to develop for 2 hours.
• Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes.
• Rest the steak for 10 minutes before slicing.

Steps:

• To cook the steaks, preheat the broiler.
• Brush both sides of each steak with the oil and season both sides with the salt. Rub one side of each steak with the spice rub and place the steaks, rub side up, on a broiler pan. Broil until the top of each steak is golden brown and slightly charred, 4 to 6 minutes. Turn the steaks over and continue broiling to medium-rare, 4 to 6 minutes. Remove from the heat and let rest for 5 minutes before serving.
• To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk and cook, whisking constantly, until thickened, 4 to 5 minutes. If the mixture is too thick to pour easily, thin it with a little extra milk. Remove the mixture from the heat and whisk in the provolone, Parmesan, salt, and pepper.
• Ladle some of the cheese sauce onto 4 large dinner plates. Place the steaks on top of the sauce, top each steak with some of the caramelized onions, and drizzle with a few tablespoons of steak sauce if desired. Garnish with parsley.
• CARAMELIZED ONIONS
• Heat the butter and oil in a large sauté pan over medium heat. Add the onions, salt, and pepper and cook slowly, stirring occasionally, until golden brown and caramelized, about 45 minutes. The onions can be made in advance, covered, and refrigerated for up to 2 days. Reheat before serving.

Steps:

• To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
• Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
• Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.

Steps:

• Mix all ingredients in a bowl.
• Rub onto chicken and refridgerate for 12 to 24 hours.
• Grill and enjoy.

Steps:

• Whisk together all ingredients Store rub in a container with a tight fitting lid in a cool, dark, place