Beef Sink with Espresso Rub and Whiskey Glaze
2 lbs beef sink, trimmed and tied
/ 4 mug finely base espresso sap
2 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp garlic greasepaint
1 tbsp onion greasepaint
1 tbsp ocean swab
1 tsp cumin
mug maple saccharinity
2 tbsp adulation
Preheat roaster to 400 °F.
In a coliseum, mix together the ground espresso, brown sugar, smoked paprika, garlic greasepaint, onion greasepaint, ocean swab, and cumin.
Rub the spice admixture each over the beef sink, covering it unevenly.
toast a large roaster-safe skillet over high heat. Sear the beef sink on all sides until browned, about 2 twinkles per side.
Transfer the skillet to the roaster and repast for 15- 20 twinkles, or until the internal temperature reaches 125 °F for medium rare.
While the beef is riding, make the whiskey glaze. In a small saucepan, toast the whiskey and maple saccharinity over medium heat until reduced by half. Remove from heat and whisk in the adulation until melted and smooth.
When the beef is done, remove it from the skillet and let it rest for a many twinkles before slicing.
mizzle the whiskey glaze over the sliced beef sink and serve.