2.03.2010

Throwdown Challenge:Beef an' Beans

Hoo-whee, can ya smell that sizzle??


Karl over ter Karl's Korner wuz the winner of the last Culinary Throwdown, so he's the man fer now--that means he chose the new theme fer this challenge: Beef and / or beans.

Well now. Them's staples that oughta shure fire bring out the best in all the contenders.

We'll soon see how it all laid out as our ever affable Moi does yeowoman's work ter judge all the entries an' she does so in wif' tres panache, dahlinks.



I decided to go simple, no fancy three three pots and six pans production.

Forthwith, I demonstrate Rib-eye steaks wif' cawfee and black pepper rub.

It's jes' so easy, an all in one: The rib-eye's is the beef, the ground cawfee beans is the beans.


What ya' need:

Granny's cast iron skillet iffin' ya have it. (Other wise a heavy skillet will have ter do)




2 rib-eye steaks

1/4 C cawfee beans, fresh ground
1/4 C black pepper
1/8 C sea salt
1/8 C + 1 tbs brown sugar
1/4 C clarified butter mixed wif' 1/4 C olive oil

Fer the rib-eyes--wash an' pat dry-set aside to come to room temp.


Next grind 1/4 cup of fresh cawfee beans

Pour the fresh cawfee grinds onto a platter an' add in:

1/4 cup fresh ground black pepper
1/8 cup sea salt
1/8 c + 1tbs brown sugar
mix well wif' a fork




Now coat them lovely rib eyes wif this rub, pressing the ground cawfee mix into the meat some --set aside fer 15 minutes ( or longer if ya need to go out an refill the bird feeders and water the flowers afore dark).



















Preheat your oven to 450 degrees

Put half the butter an' oil mixture into the skillet and get the heat smokin' hot (turn on yore exhaust fan!) on the top of the stove.

Sear the steaks on each side about 90-120 seconds ( no more than 2 minutes per side) add more oil when you turn them. What ya's lookin' to have is a good char, a good crust to seal in them juices.



















Remove from skillet, place in a broiler pan and finish in the preheated oven for 6-7 minutes for medium rare steaks. Allow steaks to stand for 3 minutes before slicing.















We had scalloped potatoes and a green salad wif' gorgonzola an' balsamic vinaigrette wif' our cawfee bean rubbed steaks.


A good Shirah completes the entree.






We had flan fer dessert...but Uncle bought them flans at the local flan emporium.


Sambuca wif' a floatin' cawfee bean of course would be the appropriate nightcap.

16 comments:

TROLL Y2K said...

Nice! I've never had this and you've made me want to try it after the Obamanation ends and I can afford steak again. Really appreciate the details on wait-times, cook-times, rest-times.

Happy Throwdown Day/s!

Floridacracker said...

I'm ditto'n Troll's appreciation for the details.

I have never heard of this coffee rub, but it sounds delicious.

Excellent!!

fishy said...

Wow Aunty, this makes me wish I liked coffee. But I doesn't. I got some siblings what think I am not a bona fide grown up cause of this little persnicketyness. I will say I'se agree with you bout getting a quick seer in the Granny skillet, makes all the difference in a chunk o meat.

I did some steak too, just used a different bean.

foam said...

uncle must like these throwdown challenges ..
:)

Karl said...

Good evening Aunty Belle,

Simple yet elegant. It indeed looks like a fine steak.

Do you notice any issues with caffeine in the rub? I ask because my wife is very sensitive to caffeine.

moi said...

Steak with a coffee rub? I'm intrigued! How strong is the coffee flavor - does it mellow out or become more pronounced?

And I had to laugh at your comment about "a little longer if you have to fill the bird feeders." S.B. says I'm way too co-dependent of our winged denizens, but I can't help it. I love my birds.

Kymical Reactions said...

dang! Another fantastic steak entry! I want to make ALL of these entries, and I'm having a really hard time trying to decide which one to do first. dang!

It looks delicious, Auntie. When ever I make it down there to visit, I may just be requesting this meal. Just sayin, so you can be prepared! ;) xxo.

Buzz Kill said...

This looks good and I imagine the brown sugar put a nice, sweet crust on the steaks. Contrasted with the salt and pepper, I bet it was good.

It's a good thing I bailed on this challenge or we may have had similar entries. I was looking at a coffee rub the also had salt, pepper, cayenne and cumin. So it would have been a little spicier than yours. But good intensions don't put meat on the table. Nice job.

Pam said...

That coffee and pepper steak looks divine. I must make sure my chef sees this and gives it a try. WE have a granny skillet that hardly ever gets used.

Mermaid said...

Hmmmmmm Yummy! save room at the table for me!

Boxer said...

Fishy doesn't like coffee? Whaaat?

Once again, food Mr. Boxer misses and has to find outside of the house. :-) I like the pictures and your directions are always fun to read. I'm going to remember the coffee rub. That's pretty cool.

Big Shamu said...

"I decided to go simple, no fancy three three pots and six pans production."

You say this like it's a bad thing but at my house it's called a light night.

I love me some steak so you know this is a winner in by book.

Joanna Cake said...

Wow! Coffee on steak? Id never have thought of that in a million years! Now I have to try it!

boneman said...

well, I don't like the politicking, and the idea of pushing one religion over another doesn't really get a smile from my soul, BUT
I used the basic recipe for a pork roast this evening, and WOW!
It was a great dish!

Course, I left out the brown sugar (poor memory) and instead of salt and pepper, used something called Canadian Steak seasonning, but learned my lesson on that.
The Canadian Steak stuff seems heavy on the salt.
Of course, I helped it some other ways...half way through it, made cuts with my knife and inserted whole garlics. Chopped an onion and covered the meat. Used a bit of wine at the halfway mark, too.

Absolutely scrumptious!
Thanx!

boneman said...

(troll, if you look carefully, you would find you have more money now than before Obama)

LaDivaCucina said...

Mornin' Mizz Belle!

I loved your entry! I'm one of those people that COULD actually eat a steak for breakfast and that's usually about the time of day I am on the blogosphere! So, I think this is a perfect entry for breakfast with the coffee AND steak! Just put a side of cheesey grits and i'll be good to go!

I have done the rub before and must make comment on two things working with the coffee. The grind, I found, must be superfine as I didn't grind as finely and found I got a bitter taste from the coffee. And, yes, Karl, I am caffeine sensitive too and cut down on the coffee combo for my rub. I think 1/4 cup would be too much for me, La Diva was spinning out at 9pm after I tried coffee rub the first time!

Happy Throwdown Aunty!