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.
