While burgers and hotdogs are a summer staple, the art of outdoor cooking has much more to offer. Celebrate National Grilling Month by branching out from traditional barbecuing, and serving up a perfectly spiced steak and rum pairing that will leave guests yearning for more.
Just in time for National Grilling month, grill aficionado and Outback Steakhouse Founder, Chef Tim Gannon, has created a custom blend of household spices called the “Real McCoy Rub”. Gannon designed his coffee-based rub to complement a great steak paired with The Real McCoy 12-Year-Aged Rum, served neat. Mature and balanced with complex wood and spice notes, the 12-year aged spirit enhances the blend of spices in Chef Gannon’s “Real McCoy Rub” creating a delectable outdoor dining experience.
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Chef Tim Gannon’s “Real McCoy Rub” Recipe
- 1 teaspoon Coarse Sea Salt
- 1 teaspoon Coarse Ground Black Pepper
- 1 teaspoon Fresh Coffee Grounds
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Salt
- 1/4 teaspoon Paprika
1. Mix all ingredients in a small bowl.
2. Brush steak with extra virgin olive oil.
3. Apply spice mixture liberally to steak.
4. Cook in cast iron skillet until steak reaches 135 degrees, causing marbling to liquefy. If you don’t have a cast iron skillet you can grill out your steaks but it won’t give you the marbling effect.
5. For 1 to 1-1/2” thin steaks, cook approximately 3 minutes per side.
6. For 1-1/2 to 2-1/2” thin steaks, cook approximately 4 minutes per side.
We paired our steak with grilled Brussels sprouts (baby cabbage), grilled pineapple, tomato and cilantro salad, and a cold cucumber soup.