Dry Rub
- In a small bowl, combine all of the ingredients.
Steaks
- On a plate, rub the steaks on both sides with the dry rub. Let marinate at room temperature for 1 hour.
- Pour the oil into a large cast iron skillet. Over high heat, cook the steaks in the skillet for 3 minutes on each side for rare or until the desired doneness. Place the steaks on another plate and cover with foil.
- In the same skillet over medium heat, soften the shallot in the hot cooking fat. Deglaze with the broth. Let reduce until almost dry. Pour in the coffee and any cooking juices accumulated on the plate of steak. Bring to a boil and let reduce by half. Stir in the cream. Adjust the seasoning. Strain the sauce, if desired.
- On a work surface, run a knife along the bone of the steaks to detach the meat. Slice the meat. Serve on warm plates with the sauce, mashed potatoes and steamed vegetables, if desired.
Chef’s tip
The double use of coffee in this recipe really enhances the flavour of the beef. This dry rub is also delicious on pork or seafood. Using coffee is a great way to deepen the flavour of a sauce without having to open a bottle of wine.