Sweet and Spicy Steak Rub
¼ cup chili powder
2 tablespoons finely ground espresso (decaf is fine)
2 tablespoons smoked paprika
2 tablespoons brown sugar
¼ cup kosher salt
1 tablespoon granulated garlic
½ teaspoon cinnamon
¼ teaspoon chipotle pepper flakes
In a medium bowl, mix all ingredients with a whisk. Store rub in airtight container for future use.
Sweet and Spicy Steak with Port Wine Sauce
2 steaks (Ribeye, NY Strip, Fillet, Hanger)
2 tablespoons spice rub
2 tablespoons oil
1 cup shallots, minced
2 tablespoons garlic, minced
1 cup good red wine or port
2 cup beef stock
8 tablespoons butter, cut into pats, kept cold
½ cup heavy cream, optional
1 tablespoon Italian parsley, chopped
Salt and pepper to taste
Rub steak with spice rub until well-coated. Heat a heavy skillet to medium high heat. Sear steak on both sides until a brown crust is formed. Remove steak from pan and set aside. Pour out excess oil if necessary.
Turn heat down to medium, place pan back on heat and add shallots and garlic. Sweat until translucent. Add beef wine to pan, deglaze any bits with the wine. Add beef stock and bring to a boil. Cook until liquid has reduced by half. Add in the butter, one pat at a time, waiting until each pat is melted before adding another. Add cream and taste to adjust seasoning. Serve over sliced steaks.