I'm blessed to have a wonderful Dad. He works harder than anyone else I know and loves his kids like crazy. He is way more patient than I'll ever be. He has a knack for seeing potential in people and helping cultivate their gifts. He can't skateboard. He has been married to my mom for 31 years. He likes to tease people. He took me and my siblings camping, fishing, bike riding, golfing, hiking, played football and baseball with us when we were kiddos. When I was little I insisted he do "super braids" in my hair. He had nine kids because he firmly believes children are a blessing.
And, he instilled in me a passion for cooking. One of the ways my Dad shows his love for others is by cooking for them. Whether it's grilling up chicken on a Sunday evening for the family or cooking for date nights with my Mom or inviting friends over for Sabbath dinner at his house. It's one of the ways my Dad and I are very similar. Chances are if I've cooked for you, you're somebody that I think is pretty awesome. That's just how we roll.
In honor of all the great Dads out there, I thought I would share a steak recipe with y'all today:
We're going to make a dry rub and be a little unconventional with it. Technically you could call this a spiced mocha rub: espresso ground kona coffee, mexican cocoa, chili powder and salt. I got my mexican cocoa from Savory Spice Shop in Fort Collins.
Coffee and cocoa on a steak sounds a little weird, right? Well I promise it's delicious. The deep rich flavors of both the coffee and the cocoa pair perfectly with a good cut of steak. I've made this twice now and both times my family has been big fans. Lillian even exclaimed, "Mom! I love this kind of home cooking!" Score.
About 30-45 minutes before you want to start grilling the steak (I used ribeye because it's my favorite) you should take it out of the fridge and give it a good massage with the spices. I use about a 1/2 tsp. of the spice rub on each side. You could use a little more or a little less, depending on how heavily seasoned you like your beef.
Then you just need to grill it up. Make sure your grill is preheated and the grates are piping hot before you put the steak on it so that it will get a nice char on the outside.
That's about the extent of my grilling tips. I'm practically a fountain of knowledge over here.
And be sure to serve it up with some mashed potatoes. Because potatoes and steak are to guys what chocolate and cheesecake are to women. BFFs.
Spicy Mocha Steak Rub
Yields enough for about 4 steaks
1 tbsp. Mexican cocoa
1 tbsp. espresso ground Kona coffee*
1 tsp. kosher salt
1 tsp. chili powder
In a bowl, combine all the ingredients. Rub onto steaks and let the steaks rest for 30-45 minutes. Then, using a preheated grill, grill the steaks until they reach your desired level of rare-well done.
*Or use whatever kind of coffee makes your heart happy, just be sure that it's ground espresso-grade fine.