Recipe by Mesa Grill, Las Vegas
This rub works on just about any cut (in fact, it’s served on filet mignon at the restaurant Mesa Grill), and the pan-to-oven method is foolproof.
SERVINGS: 4 – 6
2 tablespoons ancho chile powder (or chili powder)
2 tablespoons finely ground coffee beans
5 teaspoons dark brown sugar
1 tablespoon hot smoked Spanish paprika
1½ teaspoons dried oregano
1½ teaspoons freshly ground black pepper
1½ teaspoons ground coriander
1½ teaspoons mustard powder
1/4 teaspoon finely ground red pepper flakes
1 teaspoon ground ginger
1 tablespoon kosher salt, plus more
3 pounds Hangar steaks, minute steaks, kosher filet mignon, any grilling steak
2 tablespoons vegetable oil
Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, crushed red pepper, ginger, and 1 tablespoon salt in a small bowl.
Season steaks with spice rub. Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours. Bring steaks to room temperature before cooking.
Preheat oven to 400°F. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½” thick.
Alternatively, heat a grill. Grill for approximately 3 minutes each side or until meat is cooked through. Allow meat to rest and then slice and serve.