Try this spicy, smokey rub on any grass fed steak!
4 grass fed beef filet mignon steaks
1 tbsp ancho chili powder
1 tbsp espresso powder or finely ground coffee
2 tsp dry rosemary or thyme, crushed
1 tbsp smoked sea salt (or regular sea salt)
2 tsp black pepper
2 tsp garlic powder
Combine all the seasonings on a small plate.
Press each side of each steak into the seasonings and then pat into the meat. Place in a zip bag and put in the refrigerator for at least 6 hours and preferably 24 hours.
Remove steaks from bag and pat dry. Let sit at room temperature for at least 30 minutes to take some of the chill off. Brush with olive oil (to prevent sticking to the grill) and grill to your preferred temperature. About 5 minutes a side for medium rare, however, this really depends on how thick the steaks are.
Let the steaks rest for about 5 minutes and enjoy! This rub makes a very nice crust which adds to the already great flavor of the grass fed meat!