The New Newfie Steak!

For me, and for many readers of this blog, the term "Newfie Steak" conjures up images of thickly sliced, fried bologna (with Maple Leaf brand bologna being the fillet of choice for bologna connoisseurs!). I use food as a creative outlet and I'm always thinking of ways to put a new and interesting spin on Newfoundland and New England classics. Recently while looking for a way to cook with Newfoundland Screech Rum, I came across a recipe for a dark rum sauce for steak. I adapted it slightly to make it my own and made it for guests with a seared fillet of beef. It was delicious, and you wouldn't even believe there was a 1/4 cup of rum in the sauce.

The remaining inspiration for this recipe came from watching a television show about steak houses which reminded me of a coffee-rubbed steak I once had. A light bulb went off - what a great way to utilize my Screech flavored coffee beans! I developed a coffee spice blend for the rub and tried it on some locally raised, thick cut rib-eye steaks, and I was in heaven. The spice rub provided a very satisfying crust on the seared meat, and the coffee flavor was both interesting and tasty. If you cannot find Screech coffee beans, I'm sure regular, high quality coffee will be delicious. However you will miss the undertones the rum bring to the rub. I order my Screech coffee from a Newfoundland business...Jumping Bean Coffee Company. Check out their website (http://www.jumpingbean.ca/default.asp).

Screech Coffee Spice Rub

Combine the following and keep stored in an airtight container. The rub will last for a long time and will make many steaks.

• 1/4 cup Screech flavored coffee beans, ground very fine (use regular coffee if you can not get Screech flavored coffee beans.)
• 1 TBSP - ancho chili powder
• 1 TBSP - chili powder
• 2 TBSP - paprika
• 1 TBSP - onion powder
• 1 TBSP - garlic powder
• 2 TBSP - brown sugar
• 1 tsp - salt
• 1 tsp - black pepper
• 1/4 tsp - cayenne pepper
• 1/2 tsp - summer savory
• 1 tsp - dry mustard
• 1 TBSP - Montreal Steak Spice

Coffee Spice Rubbed Steak (2 servings)

• 2 thick-cut, boneless rib-eye steaks

Pat each side of the steaks with a liberal amount of the spice rub.

In a large stainless steel or cast iron fry pan, heat:

• 2 TBSP of vegetable oil over medium high heat.

Once the oil wofts smoke, gently lay each steak into the pan. Do not touch the steak for at least about 4 minutes as you want a crust to form. The steak will release once it is ready. After 3-4 minutes, it will have a nice crust and then you can flip it with tongs. I cook mine for 4 minutes on the first side 3 minutes on the second side, and then I let in rest, covered loosely with foil in a warm oven for another 5-10 minutes which usually yields a medium rare on a 1 inch thick steak such as this.

Dark Rum and Mushroom Steak Sauce (for 2 servings, but can easily be doubled)

Cook the mushroom sauce in the same pan that your seared the steak in. The browned bits at the bottom of the pan will add tremendous flavor to the sauce. If there is not enough fat/oil in the pan, add a little more so that you have about 2 TBSP worth, and set heat to medium high.


To the pan, add:

• 1/2 pound of mushrooms, sliced (I like baby bella, but any mushroom would be fine)

Spread the mushrooms evenly and toss in the oil. Saute for 2-3 minutes. The mushrooms will absorb the oil, and then they will release their moisture and begin to brown nicely. Once they begin to brown, add:

• 2 TBSP minced shallot
• 1 clove garlic, minced
• 1 chipotle pepper (in adobo sauce), minced (optional, but it will add a smoky heat!)

 Season with a touch of salt and pepper. Cook for a minute and deglaze the pan with:

• 1/4 dark rum (such as Screech) and add:
• 2 TBSP molasses
•  2 cups of beef stock

Simmer for 2-3 minutes until the sauce reduces by half and add a small pat of butter. Add some fresh herbs such as parsley or chives, for a little color and fresh flavor. Spoon the sauce over the cooked steaks.