Flavortown, here we come. Mocha-Rubbed Hanger Steak feels like a candle-lit dinner in an heirloom cast-iron skillet. A good steak is a masterpiece that will stop you dead in your tracks and captivate you with a host of seductive flavors, textures and aromas. It’s a sensory trifecta that will hitch a ride to the most permanent recesses of your flavor memory. The combination of roasted coffee and fruity cocoa flavors are perfectly suited to rich steak. The mocha spice rub promotes caramelization and develops a rich, aromatic, smoky, spiced crust. And the tantalizing aromas of grilled steak and warm spice wash over you in waves. 

With a timer and thermometer, a simple seared cooking method yields perfectly cooked steak. An optional hack to dry age the steak in the refrigerator will achieve even more succulent results. This bold main course holds its own, and needs nothing more than a simple side to round out the meal. Try a side salad, rice and beans; or pair your steak with these Caramel-Braised Plantains to really send your meal over the top. I should also mention that this preparation is phenomenal for steak tacos. If meat isn’t for you, use the spice rub for whole-roasted cauliflower, or pan-seared tofu. Take a trip with these sultry flavors for a meal you won’t forget. 

The More You Know

Hanger Steak

Hanger steak was once an obscure and undesired cut of meat, earning the reputation of “butcher’s cut.” Now, hanger steak is widely available and sought after, frequently appearing on restaurant menus. In fact, hanger steak is one of the most tender and flavorful cuts from the cow, with robust flavor, good fat marbling, and minimal connective tissue. 

Hanger steak comes from the belly of the cow and is part of the diaphragm. The cut of meat gets its name because it appears to “hang” from the diaphragm, and attach to the ribs and vertebrae. Hanger steak is part of the family of flat cuts, including skirt steak and flank steak. All three flat cuts are long; however, hanger steak has a more circular — or sometimes triangular-looking — cross section. Although any cut of meat will taste great with the mocha spice rub, the best substitutes for hanger steak are flank steak, flat iron steak, or sirloin steak. 

Spice Blends

Spices have been used for cooking all around the world for millennia. Although it is true that many of the quintessential spices that we first think of — such as black pepper, cinnamon, nutmeg, ginger, cloves, star anise, cardamom, curry, and turmeric — originated in Asia and were traded via the silk road; there are also many spices, herbs and alliums that are native to every other continent. 

As long as spices were being used for cooking, they were also being mixed. It’s human nature to combine flavors that we enjoy. When various spices are mixed together, you reap the benefits of each, promoting balance, complexity, and flavor. It didn’t take our ancient ancestors long to realize that a blend of spices creates more interesting flavor than the monotone and potentially harsh results of saturating a dish with a single spice. 

Now, there are traditional spice blends from every region of the globe — think: Chinese 5 spice, jerk seasoning, adobo, berbere, old bay, and mulling spice. Not to mention a veritable plethora from the Indian subcontinent, including chai masala, tandoori masala, garam masala, chaat masala, and tikka masala, just to name a few. (By the way, masala means spice blend.)

This mocha spice rub recipe takes full advantage of the synergistic effects of blending spices. The rich, roasted, and fruity flavors of coffee and chocolate pair beautifully together — we know this. Smoked paprika, cumin, allspice, and cardamom augment the blend with smoky, earthy, warm, aromatic flavor. Brown sugar also promotes caramelization, for a dark and flavorful crust. As the steak sears in the pan, the spices bloom, deepening and melding their flavors together. 

Dry Aging

So what is dry aging? Dry aging is the process of aging large cuts of meat in a controlled environment anywhere from 2 weeks to 3 months. During this time, the meat becomes more flavorful and tender. But what is actually happening during the dry aging process? Enzymes already present in the meat break down muscle fibers and connective tissue, making it more tender. Bacterial interactions on the surface of the meat develop more complex, nutty, barnyard flavor. Oxidation of the fat also develops deep beefy flavor. 

Contrary to popular belief moisture loss has a minimal effect on the final cut of meat that is used. Significant moisture loss does occur in the outermost layer of the meat. However, because of the moisture loss and bacterial activity at the edges of the meat, the outer layer is discarded. Meanwhile, the inner portion of meat loses a modest amount of moisture, and is protected from bacterial activity, but gains all of the tenderizing and flavor-generating benefits. This is why dry aging is reserved for large cuts of meat, which have a lower ratio of surface area to usable inner meat, and therefore generate less waste. It is also why large aging spaces are necessary with closely regulated temperature, humidity and air flow. 

Properly dry aged beef is noticeably more tender and develops more concentrated beefy, nutty, and in the case of older cuts, cheese-like flavors. The suggested “hack” in this recipe is not the same as dry aging — it’s actually a dry brine. However, simply by seasoning the steak with salt and worcestershire sauce, and refrigerating it uncovered on a rack; the increased flavor and tenderness of the steak does resemble dry aging in a fraction of the time, and for a fraction of the price. 

With a dry brine, excess moisture from the meat is drawn out via osmosis, while the inner meat is seasoned with salt via diffusion. It may seem counterintuitive that by losing moisture the cooked steak is more tender and juicy, so here’s what’s happening:

Any moisture released while dry brining is water that would be lost during the cooking process anyway. Meanwhile, the flavorful compounds of the meat are left behind and concentrated. The real magic however, is in the two-fold tenderizing effects of the salt on the muscle fibers of the steak. First, the salt dissolves muscle proteins holding muscle fibers together. These loosened muscle fibers contract less when heated, and since contracting fibers squeeze out moisture while cooking, less contraction means the steak retains more moisture during the cooking process, when it counts. Secondly, when heated, the dissolved proteins entangle to form a matrix, which actually traps moisture. Ultimately the steak retains more moisture and tastes noticeably more tender. 

Dry brining substantially benefits the flavor of the steak as well. As the salt penetrates below the surface, it is seasoning the steak through and through. Worcestershire sauce on the surface of the steak provides added umami flavor, which mimics flavors of dry aged beef. Allowing the dry brine to proceed uncovered on a rack, amplifies these benefits. The excess moisture drawn out of the steak evaporates readily — even the moisture from the worcestershire sauce is eliminated, concentrating its flavor as well. When removed from the refrigerator the surface of the steak is already dry; perfectly primed for ideal browning in the pan. 

What You’ll Need

The Right Pan: Non-stick pans are great for most applications in the kitchen. However, when searing proteins, you want to get the temperature of the pan higher than is recommended for a non-stick surface. Adding another pan to your arsenal increases the versatility of your kitchen. Try one of these options, all of them high quality and durable: cast iron, stainless steel, carbon steel. 

Meat Thermometer: I’ve said it before and I’ll say it again. The best way to serve perfectly cooked meat is by using a meat thermometer. There is no more accurate way to know exactly what is happening inside your steak. Grab this Lavatools model, and kick your cooking up a notch.

Wine Pairings

Reds

• Douro Valley red blend: for its chocolatey notes and robust tannins
• Syrah: for its ripe fruit flavor and spicy finish

Fortified

• Oloroso Sherry: for its rich caramelized flavor and dry oxidized style

Notes

Mocha Spice Rub works well on any type of meat including pork, chicken, salmon and shrimp. You can even use the spice rub for a whole roasted cauliflower. 

The best substitutes for hanger steak are flank steak, sirloin steak, or flat iron steak. Follow the same cooking technique until the internal temperature reaches 125 °F, but the total cook time may vary. 

Double the spice rub recipe if using more than 1.5 pounds of steak. Use ¾ teaspoon salt, and 2 teaspoons spice rub per pound of meat. Save any remaining spice rub.

I recommend a splatter guard whenever browning or searing proteins.

Suggested Recipes

• Caramel-Braised Plantains
• Ultimate Pork Ragu
• Parmesan Crêpes with, Pesto, Sun-Dried Tomato, Mozzarella and Prosciutto
• Hot Honey