With July noted as National Grilling Month, barbecuing is the prefect platform for parings; steak and spirit. Grill aficionado and Outback Steakhouse Founder, Chef Tim Gannon, created a custom blend of household spices called the “Real McCoy Rub” using both his coffee-based rub to complement steak paired with The Real McCoy 12-Year-Aged Rum, served neat. “Mature and balanced with complex wood and spice notes,” the 12-year aged spirit enhances the blend of spices in Chef Gannon’s “Real McCoy Rub” anytime of year.
Chef Tim Gannon’s “Real McCoy Rub”
- 1 teaspoon Coarse Sea Salt
- 1 teaspoon Coarse Ground Black Pepper
- 1 teaspoon Fresh Coffee Grounds
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Salt
- 1/4 teaspoon Paprika
Mix all ingredients in a small bowl
Brush steak with extra virgin olive oil
Apply spice mixture liberally to steak
Cook in cast iron skillet until steak reaches 135 degrees, causing marbling to liquefy
For 1-1.5” think steaks, cook approximately 3 minutes per side
For 1.5 to 2.5” think steaks, cook approximately 4 minutes per side
