Dry-Aged NY Strip Loin w/Cacao Crust & A Cool Michelada

Dry-Aged NY Strip Loin with Cacao Crust

Ingredients For 6 Servings

4 12-ounce New York Strip Loin Steaks, 1 1/4 inches thick
kosher salt, to taste
freshly ground black pepper, to taste
3 tablespoons cacao nibs
2 tablespoons cumin seeds
2 tablespoons ancho chile powder
1 tablespoon extra virgin olive oil

Method

1. Combine all spices in a mortar and pestle or coffee grinder; grind until well combined. Season steaks liberally on all sides with salt and pepper. Distribute rub evenly between steaks; using clean hands, rub into steak to coat.
2. Let steaks sit at room temperature for at least 30 minutes, preferably an hour. (This allows the muscles in the meat to loosen, resulting in an incredibly tender steak.).
3. When ready to cook, heat a grill to high heat. Drizzle oil over each steak. Place on hot grill. Reduce grill to medium-high. Cook steak for about 5 minutes per side, turning once. For medium rare cook until internal temperature registers 130 degrees.
4. Once steaks are done, allow to rest for 5 minutes before cutting. (This allows the juices to redistribute resulting in a succulent, juicy piece of meat).

Michelada

The Michelada or cerveza preparada is a term loosely defining a Mexican alcoholic beverage made with beer, lime juice and assorted spices and/or sauces. It is typically served in a glass with a salted rim.

Ingredients For 6 Servings

3 tablespoons kosher salt
3 tablespoons ancho chile powder
6 wedges lime
6 wedges orange
worcestershiresauce
6 12-ounce bottles Mexican beer, preferably Modelo Especial

Method

1. Combine salt and ancho powder on a small plate; mix well. Rub lime wedge onto the rim of each chilled beer mug. Dip into chili-salt to coat the rim.
2. Squeeze a lime and orange wedge into each mug; fill with ice. Add a dash of worcestershire sauce into each mug; top with beer. Serve at once.