The Perfect Grilled Texas Steak

JUMP TO RECIPE
Course Main Course
Cuisine American, Texan
Keywords Gluten Free, Grilled, Steak
Difficulty Easy
Servings 6 people
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Inspiration

Chef Tim Love, Aspen Food and Wine Festival

Wine Pairing

Cabernet Sauvignon

This is indeed probably the perfect grilled steak. We learned this recipe from Texas chef Tim Love at Aspen's Food and Wine Festival, and we have made it many times since. The rub is very versatile and is delicious on any number of meats. If you want to prepare this steeak a few hours in advance, sear the meat as instructed below, then place on a tray at room temperature and cover. It can rest for up to 4 hours. Before serving, put the steaks in the oven on broil for about 1 minute.
Servings: 6 people
Calories: 568kcal

Ingredients

Cacao, Coffee, Cumin Rub

  • 2 tsp cumin seeds toasted and ground
  • 1 tsp chili powder
  • 1 tsp dark roast coffee
  • 1 tsp dried Mexican oregano
  • 1 tsp unsweetened cacao powder
  • 3 Tbsp coarse salt
  • 2 Tbsp freshly ground black pepper

Steak

  • 6 filet mignon steak 6 oz each, trimmed and tied
  • peanut oil
  • 6 Tbsp cacao, coffee, cumin rub
  • 12 Tbsp brown sugar
  • 6 tsp lemon juice divided

Instructions

Cacao, Coffee, Cumin Rub

  • Toast the cumin seeds in a dry skillet over medium heat until you just begin to smell them. Grind the cumin seeds with a small coffee grinder or a mortar and pestle. You can use store-bought ground cumin for an easier option, but toasting them and grinding them yourself really brings out the flavor.
  • Put all the ingredients in a small bowl and mix thoroughly. Store in spice jars in the refrigerator or panty until ready to use.

Steak

  • Rub the peanut oil over each filet and set them on a large plate. Sprinkle the cacao, coffee, cumin rub over each fillet from up high to get the best coverage. Pat the rub into the oil on each filet so that it sticks. Repeat on the other side, and then again on both sides until the rub is used up.
  • Rub a Tbsp of brown sugar onto each side of each filet.
  • Place the steaks on a very hot grill. Shut the lid and cook for 3 1/2 minutes. Do NOT mess with them during this time. After the time is up, turn the steaks and let cook for another 3 1/2 minutes with the lid shut. Again, do NOT mess with them!
  • Before serving, place the steaks under a broiler or on the top rack of the grill at a high temperature for about 3 minutes with the lid shut. The steaks should be about medium.
  • Serve each steak with a light squeeze of lemon.

Nutrition

Calories: 568kcal | Carbohydrates: 26g | Protein: 31g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 3587mg | Potassium: 597mg | Fiber: 1g | Sugar: 23g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 5mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!