Coffee Steak
My friend Chuck at Bar None Coffee was reading some recipes using coffee as an ingredient for a rub. I decided to write my own recipe and tried it last night on a T-bone although for grilling I prefer a Rib Eye steak. It turned out pretty good, so I gave Chuck a sample to try at home. He ended up eating half of it right out of the bag.
Anyway, try it out and let me know what you think.
Zeke’s Coffee Rub
Enough for two 14 oz to 18 oz steaks.
Ingredients:
1 tsp finely ground Espresso beans
1 tso Chili powder
1tsp of Penzey’s Toasted Onion powder
1 tsp of Garlic Powder
1 tsp of freshly ground black pepper
1 tsp of brown sugar (used to off set any bitterness from the coffee)
Combine the above ingredients, mix well
Pat or Rub ingredients onto both sides of your favorite steak, then coat the steak on both sides with olive oil. Let the steak rest at room temperature for 30 - 40 minutes before grilling.
Grill your steaks on a med high flame for 3-4 minutes before turning. You’ll see the juices leeching through to the top, then turn over and grill an additional 3 minutes for rare. For medium, flip again for an additional minute. Remove steak and let rest at room temperature for at least five minutes before serving or cutting.
If you like salt, add coarse sea salt just prior to eating. I think salt tends to draw out the moisture so salting it before you cook can reduce the juiciness. Who knows but I know what tastes better.
