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.)

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!

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!

Talk about a comfort meal!

Peace & love,

​Lana

Pork tenderloin is an easy, set it and forget it way to feed a group of people or to have leftovers for the week. It's not only delicious, but good for you too! It is a lean cut of meat and rich in B vitamins...especially B-12 which is great for staying energized! Sweet.

I bought a pack of two tenderloins each weighing 2 pounds each for a total of 4 pounds of meat. I got the Kroger brand which works fine, but i suggest buying organic wherever possible. 

Here are my three main ingredients in my arsenal:

I first covered the meat in avocado oil (olive oil works as well). Next, i sprinkled both sides with a pinch of the Jacobsen smoked salt along with a pinch of pepper. A little smoked salt goes a long way! It's a good investment if you don't have any. If you're local to Nashville, you can find it at this store. Then, I covered both sides with the House Divided shake and patted it into the meat. Be generous! Feel free to use the shake of your choice, but the Lane's line is awesome.

Preheat your smoker to 225 degrees. Place your meat on the grill and close the top. I recommend using a meat thermometer if you have access to one. You want the meat to reach 143-145 degrees internal temperature. My pork reached that in about 2 hours when I had anticipated 2 1/2-3 hours. Thankful I had my temperature probe. Baste the meat with BBQ sauce about 30 minutes out from your desired temperature. I basted mine at about 140 degrees. 

I pulled the pork off, wrapped it in foil, and placed it in my Yeti cooler to rest while I cooked my sides: sweet potato fries and green beans. Sweet potato fries are delicious, healthy and easy: cut into thick wedges, cover in oil, sea salt and cinnamon. Bake at 375 degrees for 30 minutes, broil for 5 minutes. Boom! Green beans I sauteed in seasonings till bright green and charred.

The finished product.....*drum roll please*....

Absolutely mouth-watering, juicy and sweet pork. Sweet Atlantic Ocean.

A few things I considered while choosing my pairing:

• It is white meat
• The rub/sauce blend is sweet and a touch spicy
• It is a lean cut of meat...so not much fat to cut thru

I ended up choosing Blackberry Farm Boundary Tree (shout out to Matty for bringing us a sample to try). It is a farmhouse ale brewed with Hallertau Blanc and Citra hops that lend a citrusy, orange, tropical note to the beer. It's 6.3% abv so there is enough body to stand up the heat and sweetness but not overpowering to the lean element of the meat.

It was a perfect choice because it had enough cutting power to cut thru AND also compliment the sauce while also cleansing your palate for another bite! Definitely recommend trying this pairing with this beer or their Fenceline beer as well.

Thanks for reading!

I hope everyone has a wonderful "Friday Eve"!

Take my survey really quick if you get a second. I'd appreciate it!

Cheers,

​Lana
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