Schlafly Imperial Coffee Stout + Ancho-Espresso Strip Steak

Nothing makes me feel more primal than a juicy piece of succulent steak!

Of course, we don't eat red meat all the time. We just like to treat ourselves to a steak or burger once in a while! So when we do eat it, it is a treat. Especially if Ben is cooking because he makes the best steak! (Shameless plug so I can continue to get...said steak.)

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Recipe for Ancho-Espresso Strip Steak
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What you need (serves 2):

• 2-New York Strips from the butcher (doesn't necessarily matter the size, just what looks good to you! Ours were about 6oz each ,1 1/2 inches thick)
• A good quality, high smoke point oil (I prefer avocado oil....grape seed is another good one)
• Lane's Ancho Espresso Rub (or similiar rub you can find at your grocery...but this one's the best)

• Sea Salt/Pepper/Butter & Cast Iron Skillet!

1. Pull your steaks out of the fridge an hour before you're ready to cook so that they come to room temperature. 
2. Coat your steaks with oil on both sides and season with a hefty pinch of salt and pepper. Start heating your skillet up to about medium-high heat.
3. Next, coat your steaks with the Ancho-Espresso rub on both sides. Pat the rub into your meat. 
4. Test your skillet to see if it's hot enough. Wet your hand and drop a few drops of water into the pan. Be careful, don't touch it. If it sizzles, it's ready baby!
5. Carefully lay your steaks in the skillet and enjoy the sound of the sizzle! Let your meat cook (without moving it), for about 5 minutes a side. You can take a peek to see if there is a crust forming because that is what you want! But if the meat won't give, it's not ready to be moved yet.
6. Once you have flipped your steaks, add a pat of good quality butter to the pan (we use Kerrygold). Using a spoon, pour the melted butter over the top of the steak. You could even add herbs here if you would like, such as herbs de Provence or rosemary. 
7. Once you've cooked the steaks on ALL sides (yes, seal in the flavor on the whole thing), your meat should be done! If you prefer more of a medium to medium-well steak, throw your skillet in the oven at about 400 degrees to cook a few more minutes. 
8. Time to let those bad boys REST. Place them on a plate or a pan and let them sit for at least 10 minutes. This lets the juices in the meat redistribute.
​9. Slice your steaks and top with sea salt! We paired our meal with sauteed kale and a fried egg. It was reminiscent of breakfast!

THE BEER PAIRING

I was scrambling thru my fridge to find a companion to this meal and was having a difficult time. Do I want an amber or a brown to pair with the espresso crust? Well, I didn't have either of those. But I did have an Imperial Coffee Stout from Schlafly. I was hesitant because I was afraid the weight of the beer would totally overshadow the meal. It's 10.2% abv! I decided to go for it and boy, I'm glad I did! 

It pours the color of a Coca-Cola. Dark but somewhat see-thru. The palate boasts notes of vanilla bean, roasted malt, dry espresso, and a hint of bittersweet chocolate. The beer definitely stood up to the ancho-espresso rub but not so much as to overpower the delicate flavors of the meat. They played well because since the beer and rub found solace in each other, the flavor of the meat was allowed to shine. Awesome!

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Talk about a comfort meal!

Peace & love,

​Lana