Creating Bobby Flay’s Spice-Crusted Steak at Home
Visiting Las Vegas often comes with culinary adventures, and one standout dish is the spice-crusted steak at Bobby Flay’s Brasserie B Parisian Steakhouse in Caesars Palace. If you’ve savored this flavorful delight and want to replicate it in your own kitchen, you’re in luck. Flay has shared some of his insider tips through an eye-catching Instagram video. Here’s how you can bring a taste of Vegas to your dining table.
The Perfect Steak Rub
First things first, creating that signature crust is all about the right blend of herbs and spices. Inspired by Flay’s background in Southwestern cuisine, this rub features a vibrant mix:
- Ancho Chile Powder
- Arbol Chile Powder
- Cumin
- Coriander
- Mustard Powder
- Oregano
- Salt
- Pepper
- Paprika (⅓ cup)
Start by combining all these ingredients in a bowl. The paprika adds a lovely color and a hint of sweetness, while the chile powders give the steak a smoky kick. Generously sprinkle the rub onto your steak, ensuring it’s well-covered to form that iconic flavorful crust.
Cooking Technique: Cast Iron Magic
When it comes to cooking, Bobby Flay is a big fan of using a cast iron pan. Here’s why you should follow suit:
- Heat Retention: Cast iron pans maintain their heat exceptionally well, ensuring a perfect sear when your cold steak hits the hot surface.
- Even Cooking: The even heat distribution of cast iron means your steak cooks uniformly, creating that crispy crust while keeping the inside tender.
Flay uses avocado oil in the pan, which has a high smoke point, allowing you to achieve a perfect sear without compromising the steak’s flavor. Once seared, the steak is finished in the oven, allowing for a more even cooking process and ensuring that crust crisps up nicely.
Don’t forget to use a meat thermometer to check for doneness. This will help you achieve your desired level of doneness, whether it’s medium-rare or well-done.
The Ideal Sides
In keeping with the classic French bistro vibe, Bobby Flay pairs his steak with crispy fries. To get them perfectly golden:
- Double Fry Method: The first frying should be in lower-temperature oil to cook the potatoes through, followed by a second fry in hotter oil to achieve that delicious crispiness.
If frying isn’t your thing, feel free to opt for oven-baked fries. But don’t skimp on flavor; pair your fries with a zesty dipping sauce featuring:
- Mayonnaise
- Chipotle Peppers
- Mustard
- Piquillo Peppers (or roasted red bell peppers as a substitute)
- Ketchup
- Lemon Juice
For that added gourmet touch, Flay also serves a rich béarnaise sauce alongside the steak, imparting a tangy, buttery flavor that complements the spices beautifully.
Choosing Your Steak Cut
Flay hasn’t designated a specific cut for this recipe, but he has offered insights into which cuts complement his spice rub best:
- Ribeye: This cut is rich and marbled, known for its superior flavor. While it may not require additional spices, the robust rub can enhance its natural taste.
- Tri-Tip: A leaner option, tri-tip can benefit significantly from the spice crust, making it a more budget-friendly choice.
Both options provide delicious outcomes, so pick based on your preference and budget.
By following these steps and embracing the techniques shared by Bobby Flay, you’re on your way to enjoying a fabulous steak dinner that brings the taste of Las Vegas right to your home. Happy cooking!