Spain Meets Colorado – Steak with Spanish Dry-Rub
March 9, 2016
When we travel, we try to taste as much of the local flavors as possible. Then, when we’re back at home, we try to replicate some of the things that we tried during our trips. We certainly aren’t culinary experts, but we are a couple that enjoys cooking and trying different foods. This particular dinner is obviously very easy, but if you’re a meat lover, it is extremely delicious. If you ever come to the western United States, to states like Colorado, Wyoming, or Montana, you’re going to find some great steaks. We have gotten used to the portions that restaurants serve, which is why we always split a meal when we go out and even then usually have food leftover to take home with us.
When we had first moved to Colorado, we took a trip the Alamosa, in the southwestern portion of the state, and had gone out to dinner and ordered a steaks. We’d each ordered our own meal, so when the server arrived with our food, we almost went into shock. A large plate was placed in front of each of us and on this plate was a huge steak. That was all that was on the plate because that was all that could fit on the plate. Then smaller plates with baked potatoes and vegetables were placed next our enormous steaks. Each steak could easily feed a family of four, but apparently steak portions tend to be fairly large in the western states.
So, we picked up a nice, thick rib-eye steak from our favorite butcher at the Cowboy Star restaurant where we can get our steaks cut to order. We marinated it with the Spanish dry-rub and grilled it to a nice medium rare. To complete the Spanish experience, we paired it with a Monastrell wine from the Taringa vineyard in Jumilla, Spain, which was bold and spicy enough to stand up to the flavor of the steak. We served with a side salad, just to try to pretend that we were being a little healthy.
- 1 1/2 tbsp Spanish Paprika
- 1 tsp Ground Cumin
- 1 tsp Dry Mustard
- 1 tsp Ground Fennel Seeds
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- Extra Virgin Olive Oil
- 2 Boneless Rib-Eye Steaks (about 10 – 12 oz each)
Mix the spices in a small bowl. Brush the steaks with the olive oil and then rub the spices all over the steak, making sure to coat both sides equally. Let the steaks stand at room temperature, coated with the spice rub, for about 20 minutes to let the aromatic spices penetrate. Cook the steaks on a grill, grill pan, or in a cast iron skillet until it reaches the desired temperature. Let the steaks rest, tented with aluminum foil, for at least 10 minutes. Cut the steak into strips or serve whole. Serves 2 to 4 people.