Ingredients:

Rub:

• Bobby Flay’s Coffee Rub

Sauce:

• 1 Tablespoon Olive Oil
• ½ of 1 Yellow Onion
• 2 Garlic Cloves
• 1 Tablespoons All-Purpose Flour
• 1 Cup Guinness Stout Beer
• ¼ Cup Cream
• ½ – 1 Tablespoon Fresh Ground Black Pepper
• Kosher Salt to Taste
• 1 Tablespoon Butter

Directions:

1. Start by heating a cast iron skillet on your grill over high heat. Season both sides of your meat with salt, pepper and one side with coffee rub.
2. Add a small amount of canola oil to the preheated skillet and the meat. Rub side down, sear the meat until it releases from the skillet, flip and sear the opposite side.
3. Drop the heat and remove the steak from the skillet and finish cooking over medium-low heat until desired doneness. Remember to let your meat rest after cooking and account for the carryover cooking that will raise the internal temperature 5-10 degrees.
4. Add olive oil, onion, garlic, salt and pepper to skillet, and sweat until translucent. Dust with flour, and continue to cook over medium-low heat until flour is incorporated (do not burn).
5. Pour Guinness into the skillet and scrape the bottom. Continue to cook till Guinness is reduced by at least half (Reminder! Don’t overcook that meat!).
6. Add heated cream to skillet, stirring constantly. After the cream is incorporated finish with a tab of butter and season to taste.
7. Serve over rested steak.

The Rub

• 1/4 cup ancho chili powder
• 1/4 cup finely ground espresso
• 2 tablespoons Spanish paprika
• 2 tablespoons dark brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano
• 2 teaspoons ground ginger
• 2 teaspoons chili de arbol powder
• Salt and coarsely ground black pepper

You can find the original rub on Food Network’s Website.

The short loin is located behind the ribs, and includes several of the most popular steak cuts. The primal cut includes the very last rib (13) as well as the spine of the beast. Although the short loin is one of the smaller primal cuts, you wouldn’t guess by its weight as it’s packed with dense, flavorful muscles. Located just passed the rib, toward the rear of the animal, the muscles that make up the short loin don’t work as hard as other muscle groups, thus giving us more tender meat as well.

Steaks given to us by the short loin, and some may say a higher power, are: the Delmonico, Porter house, T-bone, NY Strip, Tenderloin, Filet Mignon and the Chateaubriand.

The T-bone and the Porter House steaks are very similar, and in some cases the terms are used interchangeably. They both consist of the “T” shaped backbone separating a tenderloin (Filet) and a strip (NY Strip). The Porter House is located further back on the short loin and has a larger Filet than the T-bone, but a lower quality Strip due to a large vein that runs through the cut. For this reason, I prefer the T-bone to the Porter House, but I also prefer Strip steaks to Filet Mignon.

My single favorite cut from the short loin is the Strip Steak, or NY Strip. It gets its name from the idea that the filet portion has been “stripped” away. It is located at the front of the short loin, and can be served with or without the bone. I prefer the bone-in Strip because it adds flavor and helps to keep it rare. Of all the cuts in the short loin, the Strip Steak gives the best balance between great marbling (flavor) and tenderness.

The tenderloin is an extremely tender muscle; it runs from the short loin into the sirloin section of the animal. The front portion that is in the short loin is incorporated in the T-bone and Porter House, or cut as individual Filet Mignons.

The Filet Mignon is a very popular cut due to how tender it is, but due to the lack of fat it doesn’t have much flavor. Because of the tenderness and absence of fat, it is served rare to medium rare, and often with a sauce or at least an herb crust or butter.

It is also common to see the front portion of the tenderloin kept whole and prepared as a roast. This is called a Chateaubriand. A Chateaubriand is typically meant to feed 2-3 people and is roasted whole to medium rare, sliced and typically served with a sauce.

I hope this sheds light on where some of your favorite steaks come from, and why they are so darn tasty.

I hope you don’t have to drag your grill out of storage in the middle of winter, as grilling is an all season experience, but if you do you’ve picked the right occasion. Just think of the benefits to grilling in this Valentine’s Day.

Less cleanup. Grilling naturally bodes well to producing minimal mess. There ain’t nothing romantic about a kitchen full of dirty dishes. Plus, who wants to spend their quality time cleaning all that up? Best of all, what mess is left can be easily left outdoors, behind the curtain if you will, while you enjoy your evening.

Keeping it fresh and light. Romantic meals should never be rich and heavy. Grilled food is less fatty, maintains more nutrients and generally doesn’t rely on starches, carbs or heavy sauces to carry it through. After all, who wants to feel weighed down when it’s your time to relax and enjoy the evening. Do I need to go further?

Simplicity. Grilling doesn’t have to be complicated. In fact, it shouldn’t ever be. The beauty of grilling is that it lets the ingredients shine. It maintains their integrity and natural delight. There’s no need for complex French culinary techniques. Using just a few ingredients that you both love let you skip the stress and and achieve success. Knowing and trusting your food brings out a natural passion and glow that your partner won’t help but recognize.

More quality time. One of my favorite things about grilling is the time savings. Remember, grilling is not barbecuing – its brother from another mother. Unlike the low and slow style of BBQ, grilled food cooks quickly. That means less time in the kitchen and more quality time for you and your squeeze. Maximize that time even more by doing all your prep work the day ahead.

So there you have it. Valentine’s Day plans solved. Cancel those reservations, pick up a fresh bag of charcoal, some wine and perhaps a movie. Here’s some quick tips to remember as you’re prepping for a special day.

• Perhaps your partner has a favorite meal. See if you can translate it to a grill. Just remember, keep it simple and keep it light.
• Choose ingredients that cook quickly. There’s no need to slave 12 hours over a pork butt.
• Prepare ahead of time.
• Make sure you have fuel for the fire (perhaps multiple puns intended)
• Buy lots of wine, lots.
• Don’t forget about presentation. We eat with our eyes first.
• Relax. It’s your time.

We want to know what sort of spice rubs pique your tastebuds’ interest. What would you grill or BBQ with most often?

Let your voice be heard! The first line of spice rubs shall be decided by the Grilling Addict Nation!

Vote now via our Facebook Poll!

Ingredients:

• 1 cup half-and-half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon salt
• 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread

Directions:

1. In a medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
2. Preheat grill to 375° F. Dip bread into mixture, allow to soak for 15 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
3. Oil the grill grates thoroughly using a towel or paper towel in between each batch of French toast. They can stick very easily.
4. Over direct medium-low heat, place bread onto the grill and cook until golden brown, approximately 2 minutes per side. Remove from direct heat and place in foil over indirect heat for at least 5 minutes. Repeat with all remaining slices. Serve with maple syrup, whipped cream or fruit.