"Sizzling Passion: A Tale of Steak, Spice, and Culinary Creativity"

 "Sizzling Passion: A Tale of Steak, Spice, and Culinary Creativity"

He's a steak aficionado, a maestro of meat who approaches cooking with fervor when it comes to his beloved steaks. The kitchen becomes his realm, leaving me to handle the vegetable duties.

In warmer seasons, he masters the grill, but when the weather turns frosty, he conquers the stovetop skillet. Before he took on the role of my Chef de Cuisine, I would have turned up my nose at the idea of steak from a pan. Now, I stand corrected.

One weekend, my salt-and-pepper, meat-and-potatoes enthusiast decided to jazz things up. Delving into a cookbook that had piqued his interest lying on the coffee table, "The Great Steak Book," he drew inspiration from Grady Spears' "Cowboy Coffee Pan Blend" and concocted a dish that became an instant hit.

Recipe: Cowboy Coffee Pan Blend Steak

• Ingredients:
  • 2 (6-8 oz) filet mignon, lamb, or skirt steaks
  • 1/2 tsp sea salt
  • 1/4 tsp coarse ground black pepper
  • 1 tbsp Worcestershire sauce
  • 1/3 cup brown sugar
  • 1/4 cup ground coffee
  • 1 tsp Jamaican Jerk Seasoning
  • 1 tsp Coffee & Chocolate Spice
  • 2 tbsp vegetable oil
• Instructions:
  1. Rub each steak with salt and pepper, drizzle Worcestershire sauce over them, and refrigerate for at least 1 hour.
  2. Combine coffee, brown sugar, Jamaican Jerk Seasoning, and Coffee & Chocolate Spice in a gallon freezer bag. Add steaks, coat evenly.
  3. In a large skillet over medium heat, fry steaks for 2 minutes on each side. Flip and fry for an additional 3 minutes on each side. Remove from heat, cover with foil, and let sit for 10 minutes before serving.

Serve: Best with beans, fabulous with fries, magical with Malbec, beautiful with Belgian-style wheat beer. It even pairs well with a wrangler by your side.

Embrace the art of cooking steaks with passion and flair and explore the delectable world of flavors that elevate this beloved dish to new heights.

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This recipe was originally published on recipes.terra-americana.com.