Try this espresso-rubbed strip loin steak with sauteed rapini for an attention-grabbing twist on a conventional steak recipe. Just rub your favorite finely-ground espresso on one side as part of your seasoning. Pan sear and finish in oven.

[Written by Brad, my partner]

I confess, I’m a “meat-atarian”! Guys, it’s pretty hard to beat a juicy, medium rare strip loin or sirloin steak, right? Don’t get me wrong, I really enjoy Italian food, colorful salads with unique ingredients, crusty breads, and such. But every once in a while – like at least once every two weeks – I simply need a mouth-watering slice of beef! Sometimes I grill it, and sometimes – like in this recipe – I use a technique called pan-sear-roasting that I learned years ago from “Fine Cooking” magazine. So, here’s to all the ranchers in Alberta, Canada … thank you!

Now I’m not going to promise you that this is the best steak you’ll ever eat, but I’m a bit of an entrepreneur and innovation is a key thread in the fabric of my being. So, I’m always looking to do things a little differently than the next guy. That leads to experiments. Many of which don’t work out (you won’t see those written about here!). But, I do enjoy this espresso-rubbed strip loin steak, and we have probably made it about a half-a-dozen times and have served it to guests as “just steak”, waiting for a reaction. And we always get one – like, “What a delicious steak – but there’s something different about it. Can’t quite put my finger on it. What is it?”. And, there’s the rub, espresso rub, actually!

So, here is how to make this espresso-rubbed strip loin steak in four easy steps:

Season
Sear
Roast
Sauce

1. Season

For best results, start with a quality cut of meat. You don’t need to go overboard with filet mignon or chateaubriand. I use strip loin and usually purchase the Sterling brand from Sobeys. Try to get them 1-¼” thick. If you can’t find this thickness prepackaged, just ask the butcher to cut them for you.

Take chilled steaks from the refrigerator and scrape the top and bottom of the steak to remove any residue or grit from the butcher’s saw. Holding your chef’s knife lightly, cross-cut the steaks being careful not to cut too deep. You need no more than ⅛” of depth for seasonings to penetrate the surface.

2. Sear

Before searing your steaks, set your oven to a Roast setting and preheat to 425°F so it is ready for the steaks once they are seared.

Coat a cast iron frying pan with a dash of olive oil. The pan should not be swimming in oil because it is going into the oven. Bring the pan to a medium-high heat. Place the steaks in espresso-side down first. Sear each side for exactly 1 minute. Using tongs, sear all edges without the strip of fat. It is not necessary to sear the strip of fat on one edge.

3. Roast

During the time the cast iron pan is brought up to temp and the searing is complete, your oven should be ready. One reason we use a cast iron frying pan is so we can transfer it to the oven. It should be in the oven for about 6 minutes depending on: (i) your preference for doneness; (ii) the thickness of your steaks; and, (iii) whether you stuck to the 1-minute time for searing. So, use less time in the oven if you prefer your steaks rare, if they are thinner than 1”, or if you didn’t watch the clock and seared them for more than a minute.

4. Sauce

When the time is up, remove the pan from the oven, transfer the steaks to a meat cutting board (i.e. one with a drainage groove to catch the ‘jus’) and cover them with foil while you make a sauce.

Place the frying pan back on the stove-top. Bring the element to medium-low or medium heat and immediately deglaze the pan with wine. Don’t use too much to start. You can always add a dash later. Scrap the brown bits off the pan and stir the mixture with a wooden spoon, making a wine-reduction. Add a dash of Worcestershire Sauce, a tablespoon of butter, and a few bits of minced garlic. You can also add the ‘jus’ from the meat-board, or if you want to become your dog’s friend for life, drizzle that on his food! When you have a liquid that seems about as thick as maple syrup, you’re good to go.

Simultaneous vegetable prep

I’m going to recommend something green to make us feel less guilty about eating red meat. While the steaks are roasting in the oven, use that time to sauté rapini with olive oil, minced garlic and lemon juice. Its pungent taste will be an appreciated contrast to the beef.

Serve

You can either serve the steaks whole – for the meat-atarians, or for those who like a fancier presentation, you can carve it into slices and fan them out on your plate to impress.

And don’t forget a hearty red wine when preparing this recipe. We tried one suitably name “Carnivor” – full-bodied Cabernet Sauvignon, California.