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Please Fave the Original Submission here.

From yours truly :B

Open For Critique / Constructive Criticism

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This is a great recipe I got from the Bon Appetit magazine for April 2016, and it comes from the Mesa Grill...or rather, Bobby Flay himself!

http://www.bonappetit.com/recipe/co.....e-rubbed-steak

Coffee-Rubbed Steak

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

SERVINGS: 2

Ingredients

2 tablespoons ancho chile powder (used 1 1/2 teaspoons cayenne)
2 tablespoons finely ground coffee beans (used 2 packets instant coffee)
5 teaspoons dark brown sugar
1 tablespoon hot smoked Spanish paprika
1½ teaspoons dried oregano
1½ teaspoons freshly ground black pepper
1½ teaspoons ground coriander
1 teaspoon ground cumin
1½ teaspoons mustard powder (didnt have, went with 1 tsp fennel powder)
1 teaspoon chile de árbol powder or ¾ teaspoon finely ground red pepper flakes (used 1 tsp sumac)
1 teaspoon ground ginger
1 tablespoon kosher salt, plus more
2 16-ounce boneless New York strip steaks (about 1 inch thick) - 2 lamb steaks
2 tablespoons vegetable oil

Preparation

Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 Tbsp. salt in a small bowl.


Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak). Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours.


Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.


Preheat oven to 400°. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.

Recipe by Mesa Grill, Las Vegas

From Chris: Nope, I used the gas grill for this one, all the way through - at 350 F to 400. The lamb steaks only need about 20 - 25 minutes with the occasional flip.

As for the potatoes, I had some "stream in the bag" ones I had leftover in the fridge, so I used a throwaway grill pan with the holes in it...and put the potatoes themselves in a hobo pack (foil package) covered with oil (about a tablespoon or two, just enough to cover) along with 1 tsp. garlic salt, pinch of rosemary, lemon pepper grind and a bit more of the fennel powder (about a teaspoon)...and they can just roast right in grill along with the lamb steaks for about 30 minutes - and if they come out a bit burnt, GOOD, because thats where the flavor is!

So good folks, will make again with steak if the occasion arises!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being