Espresso-Ancho Strip Steak with Bone Marrow Butter Step-by-step instructions

Before you start

Take the steak out of the refrigerator and let it sit at room temperature for 20-30 minutes before cooking. Pat it dry with paper towels to ensure a good sear.

Prepare the rub by mixing the espresso, ancho chili powder, brown sugar, and kosher salt in a small bowl. In another bowl, mash the roasted bone marrow with the softened butter and parsley. Have your cast-iron skillet and a meat thermometer ready.

Instructions

Prep and Rub

1. 1Make the Rub and Marrow Butter
   Pat the steak dry with paper towels. In a small bowl, stir together the espresso, ancho chili powder, brown sugar, and kosher salt. Press the rub evenly onto both sides of the steak, coating all surfaces. In another bowl, mash the roasted bone marrow with the softened butter and parsley until well combined. Set both aside.
   Look for The rub should coat the steak completely, forming a dark, fragrant crust.
   Tip Let the rubbed steak sit at room temperature for up to 30 minutes before searing for even cooking.

The steak should be evenly coated with the rub, and the marrow butter should be smooth and well combined. The rub will look dark and aromatic, with the espresso and chili visibly coating the meat. The butter should be soft and spreadable, with flecks of parsley throughout. This phase sets the foundation for the crust and the finishing butter.

Sear to Perfection

2. 2Sear the Steak
   Heat a cast-iron skillet over high heat until it reaches 485°F (250°C). Place the steak in the dry skillet and sear for 3.5 minutes without moving it. Flip and sear the other side for 3.5 minutes more, until a dark crust forms and the internal temperature reaches 130°F (54°C) for medium-rare. Transfer the steak to a cutting board and let it rest for at least 3 minutes.
   Look for The crust should be dark brown and crisp, and the internal temperature should read 130°F (54°C).
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use tongs to flip the steak, not a fork, to avoid piercing the meat and losing juices.

The skillet should be smoking hot, and the steak should sizzle immediately upon contact. After 3.5 minutes per side, the crust should be dark brown and crisp, and the internal temperature should be 130°F (54°C) for medium-rare.

The kitchen will smell of coffee, chili, and seared beef. The steak should be transferred to a cutting board and rested.

Rest and Serve

3. 3Slice and Top with Marrow Butter
   Slice the rested steak against the grain into thick strips. Arrange the slices on a warm platter and top with the bone marrow butter, letting it melt over the hot meat. Sprinkle with flaky sea salt and serve immediately.
   Look for The butter should melt into glossy pools over the sliced steak.
   Tip Slice just before serving to keep the steak warm and juicy.

The rested steak should be sliced against the grain into thick strips, revealing a rosy pink center. The bone marrow butter should melt over the hot slices, creating a glossy, rich sauce. The flaky salt adds a final crunch and seasoning. The platter should be served immediately while the steak is warm and the butter is melted.

Common mistakes

One common mistake is not heating the skillet enough; the skillet must be very hot to achieve a good sear without overcooking the interior. Another is moving the steak too soon; let it sear undisturbed for the full 3.5 minutes to develop a crust.

Overcrowding the pan can lower the temperature, so cook one steak at a time if needed. Avoid using a fork to flip the steak, as piercing it lets juices escape.

How to tell it’s done

The steak is done when it reaches an internal temperature of 130°F (54°C) for medium-rare, or 145°F (63°C) for medium. Insert the thermometer into the thickest part of the steak, avoiding any bones.

The crust should be dark brown and crisp. After removing from the skillet, let the steak rest for at least 3 minutes before slicing; this allows the juices to redistribute and the temperature to rise slightly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest