Yesterday I developed a chile-espresso rub that I used to make some killer
torched carne asada. So, tonight I decided to see how the rub and process
would work on a piece of Angus tenderlion.
Here's the rub:
3 Tbsp Dark brown sugar
1 1/2 Tbsp Kosher salt
1 Tbsp Instant espresso
1 tsp Ground ancho chile
1 tsp Gebhardt's chili powder
1/2 tsp Ground chipotle chile
1/2 tsp Ground Roasted cumin
I preheated my oven to 170*.
I seasoned the steak liberally on all sides.
Then I put the steak on a rack on top of cookie sheet and put it in the
oven to slowly come up to 125* internal. This took about an hour, as the
meat was cold.
Next I torched the steak on all sides to caramelize the outside to a nice
mahogany color.
It was a successful experiment that I will try again.
John
