John Myers
Ingredients for 2 servings:
- 750 g beef steak(s) (rib-eye steak)
- 1 tsp garlic granules
- Pepper (Szechuan pepper), one grain
- Pepper (Bengal pepper), half a pod
- Allspice, a grain
- Black pepper, one grain
- 1 pinch of cinnamon
- ½ tsp sugar, brown
- 1 tsp smoked salt
- 1 tbsp oil
- 1 tsp smoked salt
Instructions
Working time approx. 10 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 10 minutes
Have the butcher cut the meat into two 375g slices. You need well-aged, top-quality meat! The pan should be cast iron. Others will work, but the following times are based on a cast iron pan, preferably a grill pan. Grind the ingredients for the rub in a mortar and pestle. Mix the oil with the smoked salt for the marinade, remove the steaks from the refrigerator, and marinate at room temperature for about 5 hours. Preheat the oven to 140°C. Heat the pan until very(!) hot, let the steaks drain briefly (dry with a paper towel if necessary), add them to the pan, and sear them for 1.5 minutes on each side. After turning them over once, sprinkle the cooked side with the rub. Turn them over briefly again, trying to get the grill marks on the steak! Sprinkle the rub on the other side as well, then place the pan in the oven and let the steak cook for about 15 minutes longer. This goes well with grilled potatoes, fries or potato gratin.
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