Coffee Rubbed Skillet Steak with Potatoes and Asparagus
It’s been a while since I cooked a single pan meal, and I’ve always wanted to cook up a full steak and potatoes in one. This coffee-rubbed skillet steak is an incredible combination of flavours, and the number of people you can cook for is limited only by your skillet and T-Bone size!
The method for this whole thing is actually super simple, it’s a matter of having everything ready to go before you start, because the cook will take about 20 minutes all up, and you’ll be eating lunch before you know it.
- Chop your herbs really finely and combine, this will make it easier to stir in
- Make sure your meat is at room temp before it hits the skillet
- Use a really good quality skillet. We use Lodge Cast Iron, and make sure it is screaming hot for the steak.
- 1 Wagyu T-Bone steak, at least 1 inch thick
- Moonshine BBQ Coffee Rub
- 6 Kipfler potatoes, peeled, washed and diced
- 1 bunch parsley
- 1 bunch oregano, leaves picked
- Fresh thyme
- Asparagus spears, woody ends removed
- Unsalted butter
- Herb butter (we use Thyme and Black Pepper infused butter from Organic Milk Company)
- Light a chimney full of Heat Beads lump charcoal and place in the centre
- Heat the cast iron skillet on the charcoal, and melt a knob of butter
- Add the potatoes, stir to coat and cook until they begin to get some colour and tenderness (you can slightly parboil them before the cook to save some time)
- While this is cooking, rub your steak on both sides with some salt and the Coffee Rub and set aside.
- When the potatoes have good colour, add a pinch of finely chopped parsley and oregano and stir to coat the potatoes. Remove from the pan
- Add more butter to the pan, make sure it’s smoking hot, and then add the steak.
- Cook for 3 minutes on one side, then turn the steak over
- At the same time, return the potatoes to the pan and your asparagus spears
- Cook for 3 minutes, remove the pan from the heat and remove the steak to a covered plate to rest
- Once rested, slice to the shape of the steak, and return to the pan.
- Add a knob of the herb butter, allow to melt, and serve