Cavan’s Coffee Rubbed Ribeye
August 26, 2011 by: Cavan
Coffee Rub:
1/4 cup finely ground espresso
1/4 cup chili powder
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground garlic
1 tablespoon dried oregano
2 teaspoons ground ginger (optional)
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2 rib-eye steaks, 1 – 1 ½ inches thick
Canola or olive oil
Salt and coarsely ground black pepper
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-Pre-heat grill with burners on high—if using charcoal, use a direct cooking method. This can also be done on a scorching hot cast iron skillet but you’ll want to make sure to open the windows and have a fan or two going.
–Brush each side of steak with oil and sprinkle an additional pinch of salt and add a generous amount of the coffee rub.
–This is a high fat streak so make sure to keep the heat on high so you get a good char.
–Let cook for about 3-4 mins a side (this is for rare-med rare). You can cook longer but I will judge you harshly.
–Let steak rest for 5-10 mins and serve. One steak this size generally serves 2 people. But,I like to cook two because the next day you’ll want to get a baguette or other good crusty bread. Add the leftover steak, red onions, and tomatoes. Then whip up a horseradish sauce (3 tbsp prepared horseradish, 2 cups of sour cream, 3 tbsp mayo, squeeze of lime juice or red wine vinegar, salt/pepper). Bon appetite!
Nice sounding rub, but what is the tablespoon ground? The one after black pepper?
I’ll try this sometime soon, I hope.
Nice blog, by the way. I’ll be back again.
Garlic. My format blew up. I’m fixing as we speak. Thanks for dropping by, Susan.
Of course, I should have guessed garlic! What’s a rub without garlic?