Courtesy Marlies Egberding and Rich Sorgen
WICKED STEAK RUB: TOASTED SPICE RUB OF FENNEL, CORIANDER, COFFEE AND BLACK PEPPER
• 1/4 cup coriander seed
• 1/4 cup fennel seed
• 1/4 cup black pepper corns
• 1/8 cup fine ground espresso coffee
• Place all the spices into a heavy bottomed frying pan over medium heat. Swirl the pan occasionally watching the spices constantly so they do not burn. When the mixture smells strong and fragrant--within 3 to 5 minutes--the spices are fully toasted. Transfer to a plate or shallow bowl immediately and let cool to room temperature. Once cool, grind coarsely using a mortar and pestle or a coffee grinder reserved for grinding spices. Add the coffee and mix. Store in a container in a cool dry place and use up within six months
FLAT IRON STEAKS
FOUR 6 - 8 OZ Flat iron steaks
METHOD: The most common method is searing the steak first on the stove, then finishing it in a hot oven. Always let your steaks come to room temperature (70 degree F.) before cooking or grilling. If your room's temperature differs from 70 degrees F., then just adjust your time accordingly. A cold steak will contract when it hits the heat and this will cause it to toughen. This is possibly the first biggest mistake people make.
Remove your steaks from the refrigerator at least 30 minutes before you plant to cook them - sometimes as long as 60 minutes (depending on size). Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. If you steak is wet, you will essentially be steaming it! Pat dry and season the room temperature tenderloin filet/steaks with salt and pepper.
Pre-heat the oven to 450-500 degrees Fahrenheit.
When the oven is up to temp, drizzle a little oil in an oven-proof pan (cast iron works great) and then heat the pan on the stove over high heat for several minutes until it just barely starts to smoke. Drop the steak in the pan and let it sit without touching it for 3 - 4 minutes.
NOTE: Be prepared to turn on your fan or open some windows, as there will be smoke. If the steak is stuck to the pan, it’s not done browning yet and needs a little more time. If it comes up relatively easily after 3 minutes, flip the steak and cook on the second side for another 3 minutes.
Remove the steak from the pan and let rest for 20 minutes.
Place the steaks on a cookie sheet and place in the oven. Let bake until the juices around it sizzle, about 7 minutes.