Coffee Rubbed Steaks
How would I describe coffee rubbed steaks? Two words. Crazy good. I do love my coffee (obsessed might be a better word) and I do love steaks so it’s a natural combination for me. For others, it might not be the obvious choice but sometimes the obvious isn’t always the best now is it? Go ahead and try something new. Come on. You can do it! The coffee rub forms a nice crust on the outside that’s got a little bit of a kick to it. If you don’t like so much of a kick just cut back on the chili powder.
Once the grill was hot it was off to the fire they went. While they were cooking I whipped up a quick fresh from the garden salsa to serve with (a pico de gallo minus the jalapeno because there was already a good kick in the rib-eye) I like to use what I have on hand so this one had: tomatoes, onion, garlic, bell pepper, lime juice, cilantro and salt/pepper. Simple and a great compliment to the beef.
If you’re looking to feed a crowd try this on flank steak instead. Just adjust the rub for the amount of meat and of course the cooking time (it will cook MUCH faster).
- 4 ribeye steaks, 2" thick approximately 1 - 1/2 pounds each
- olive oil
- 1/4 cup ground espresso
- 1 tablespoon chili powder
- Brush steaks lightly with olive oil. Season both sides with salt/pepper. Set aside.
- Combine espresso and chili powder. Liberally rub onto both sides of steak. Set aside.
- Heat grill. When hot, cook steak for approximately 4-5 minutes each side (or to desired doneness).
- Allow steaks to rest 5 minutes prior to slicing.