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Mesa Grill Spice-Rubbed Steak

mesagrill
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.