We were nominated for best steak, but we don’t actually have that deliciousness on our menu. We can, however, provide you a blueprint for making a restaurant-quality steak at home. And now, for the first time ever, you can buy the rub Hideaway Owner Victoria uses at home. This steak rub includes our house blend coffee, ginger, coriander, chili powders, ground mustard, oregano, cracked white pepper, salt, and brown sugar.
So, how to make a GREAT steak at home... follow these instructions.
First, and most important, is to start with a great steak. Cheap steaks may make cheap meals, but they don’t yield the same results you’ll get with a good cut. Putting aside conversations about Kobe Beef and Dry-Aged techniques, let’s just say that we love a filet mignon, a rib eye, or a New York strip. Porterhouse and Hangers have their place too, but today, I’ve got a nice New York strip with good marbling. One thing I truly believe is a good steak has never seen the inside of your freezer. You want a great steak dinner? Go to your butcher the day of or the day before your planned steak dinner.
Step One - Apply the Rub and Refrigerate: Once the steak is in hand, you can prepare it either with just salt and pepper or change things up with a coffee dry rub. Today, we are going to use a little coarse sea salt and a little fresh-ground pepper (I’m using white pepper because the pungency of white pepper stands out best against the coffee flavor, whereas black pepper sometimes gets lost. Married to that salt and pepper base, we add fresh-ground Hideaway Old Town Blend coffee. You can pick this rub up in single steak containers here at Hideaway today and next week! Once you have coated the steak in the rub, you need to let it hang out in the refrigerator for 3-5 hours. There’s some cool chemistry that is happening in there during that time that is needed to achieve a great crust.
Step Two - Room Temp Rest: Take the steak out of the fridge, grab a glass of wine or a beer and enjoy your libation while your steak comes to room temperature for an hour or so. This step allows the meat to cook more evenly, because there are no pockets of cold in the middle, which can spoil your plans for an even, medium-rare meal.
Step Three - Searing: Pre-heat your oven to about 400 or 425, depending on your oven. Do this immediately, because it’s going to take a while for the oven to come to the right temp. You need a cast iron skillet. Period. Cast iron is the secret to great meals like this. You can use an oven-safe pan, but trust me. Cast iron is the key to making a perfect crust and a tender, juicy inside. This is where we start to replicate some restaurant magic. Put your oven-safe skillet on the stove and heat it, medium-high style. Add a little oil and (if you like) a pat of butter. Once the butter is melted, throw in the steak and sear the entire outside, edge-to-edge. This won’t take long. You just want a sear; you don’t what the meat to actually start cooking.
Step Four - Business Time: Once seared, put that sucka in the oven. For a medium-rare steak, you’ll want to only cook it five minutes. I like extra-thick steaks, so sometimes you’ll need a little longer. (And sometimes, you’ll even want to turn it halfway through. You want to achieve a 120-degree temperature at the thickest part of the cut.
Step Five – Transfer: Carefully remove your skillet from the oven. This pan is going to be HOT. So be careful. Immediately remove your steak and transfer it to a cutting board to rest. Set a timer for ten minutes and set your table, damn it! We need to get back to the pomp and circumstance of food. Even if, scratch that. Especially if you live alone, treat yourself to a nice dinner. You deserve it. (Really. You do.)
Step Six – Enjoy: Take pictures. Post your victory on Facebook or Insta with #HideawayCafeSteak