Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• How fresh is that food in your fridge? Depends.
• Summer of growth
• Beef, dissected
• Parents, think outside the (lunch)box

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

Ingredients:

1/2 cup cocoa beans
1/2 cup espresso beans
1/2 cup black pepper
1/2 cup kosher salt
1/4 cup granulated sugar
1/4 cup garlic powder
1/2 cup dried porcini mushrooms
4 Tbsp. fennel seeds
2 Tbsp. crushed red pepper flakes
2 Tbsp. each fresh chopped thyme, rosemary, sage and oregano

*Note: If you can’t find cocoa beans, substitute 1 Tbsp. unsweetened cocoa powder.

Directions:

Grind all ingredients in a food processor or spice grinder until fine. Stores for several months in an airtight container. Can be used on many different meats, but it’s best on steaks, lamb and burgers.

For steaks, coat the outside with rub just before grilling. Grill almost to the desired degree of doneness.

Heat a cast iron pan on high on the stovetop. Sear each side of the steak very briefly (20 to 30 seconds per side), tossing a sprinkle of sugar on each side before searing to allow all the flavors to carmelize together.

Courtesy Chef Brett McKee of Oak Steakhouse in Charleston, S.C.