The combination of spices in this rub is very flavorful. The cayenne offers a bit of a kick, but I would consider it subtle. Although the recipe calls for grilling in a skillet, I used my stovetop griddle, set to 425 degrees, so I could cook all of the steaks at once. Either way, they develop a really nice crust which seals in the juices. I also let my steaks rest for about 5 minutes before serving. The spinach is a nice accompaniment, and again, the cayenne is very subtle. To speed up the prep, use bottled minced garlic. And remember to use grass-fed beef, whenever possible.
Adapted from Food&Wine Magazine's 2002 Cookbook.
1 1/4 tsp cayenne pepper, divided
1 tsp ground coriander
1 tsp ground cumin
1 tsp fennel seeds, lightly crushed
1 tsp sweet paprika
1/2 tsp ground cardamom
freshly ground black pepper
4 Delmonico or boneless ribeye steaks (about 2 1/4 pounds total)
3 Tbsp unsalted butter, divided
2 Tbsp extra-virgin olive oil, divided
2 large garlic cloves, finely chopped
10 oz fresh baby spinach
- In a small bowl, combine 1 tsp of the cayenne pepper with the next 5 ingredients (through cardamom). Add 1 1/2 tsp salt and 1 1/2 tsp pepper. Sprinkle the spice mixture on both sides of the steaks, patting it into the meat. Let steak sit at room temperature while preparing the spinach.
- In a large heavy skillet, melt 2 Tbsp butter in 1 Tbsp olive oil. Add the chopped garlic and remaining 1/4 tsp cayenne and cook over medium heat, stirring for 2 minutes. Add the baby spinach to the skillet and cook, turning, until the spinach is wilted, about 5 minutes. Season the spinach with salt and pepper. Transfer to a serving plate to keep warm.
- Wipe out the skillet and melt the remaining 1 Tbsp butter in the remaining 1 Tbsp olive oil. Add the steaks to the skillet and cook them over high heat for about 3 minutes per side for medium rare.
- Remove steaks from heat and let them rest for 3 - 5 minutes. Set the steaks on the wilted spinach. Serve immediately.