Coffee and Cocoa Rubbed Steak with Gorgonzola Cream Sauce




When a steak is good, it really needs little more than a few spices and a quick searing in a hot cast iron pan.  Tougher cuts of beef need a little more love and care, but top sirloin, ribeye and my favorite, New York strip, are all fantastic seasoned with dry rub and cooked medium rare.

For a really simple dinner last weekend, I made a dry rub mixture of unsweetened cocoa and coffee, with a little brown sugar and some spices.  It may sound strange, but the bitterness of the cocoa and coffee adds such a nice smokiness to the meat.

Topped with a tangy Gorgonzola cream sauce and served with thinly sliced roasted red potatoes and carrots, it was a comforting meal on a cold night.

With Jamie's help, I've come a long way on my previously horrendous steak-cooking abilities.  Don't believe me?  Just read my post Five American Girls in a Chinese Kitchen, and How NOT to Cook Steak.

But now...  look at the beautiful crust on that perfectly medium-rare meat!


One Year Ago:   Mint Chocolate Chip Cake
Two Years AgoBlood Orange Champagne Sherbet










Coffee and Cocoa Rubbed Steak with Gorgonzola Cream Sauce
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  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 tablespoons espresso powder or instant coffee
  • 1 tablespoon light brown sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 pounds steak, such as ribeye, top sirloin or New York strip, trimmed
  • 1 tablespoon olive oil
  • 4 ounces Gorgonzola or bleu cheese
  • 1/4 cup sour cream
  • 1/3 cup buttermilk
  • 1 tablespoon lemon juice

In a bowl, combine the cocoa, coffee, sugar, salt, pepper, garlic powder and cayenne pepper.  Liberally sprinkle the dry rub all over the steaks.  Place steaks in a plastic zip-lock bag and let marinate for about an hour.

Heat a cast iron pan over medium heat for about 5 minutes, until very hot.  Brush the pan with the olive oil.  For a 1 1/2 inch thick steak, sear the meat for 4-5 minutes on each side for medium-rare doneness.  Transfer to a plate and let rest for 10 minutes.

For the sauce, combine the Gorgonzola, sour cream, buttermilk and lemon juice in a food processor and puree until creamy but slightly chunky.  Season with black pepper.  Spoon the sauce over the steak to serve.

Yields about 4 servings, plus extra dry rub

Recipe from Curly Girl Kitchen