I found this on my Uncle’s BBQ’s computer and can’t wait to try it! One of his friends sent it to him and apparently it is “world famous”. I didn’t edit it at all because some of the instructions crack me up and I’m hoping you enjoy reading about this and eating it too!
Apparently it is a modified version of this recipe from Bobby Flay.
Coffee Rub:
- 1/4 cup finely ground espresso
- 2 tablespoons Spanish paprika
- 4 tablespoons dark brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground ginger
- 1 teaspoon chili de arbol powder*
- 1/8 cup ancho chili powder*
Combine all spices in a bowl. Whisk them around until well mixed and no lumps exist. You have enough rub for several uses so store what’s left in a Tupperware type container in the refrigerator.
* the original recipe calls for 1/4 cup of ancho chili powder and 2 teaspoons of chili de arbor…I think it is too spicy…I cut it in half. I also doubled the brown sugar in mine from 2 tablespoons to 4. I suggest my quantities (or less) of Chili Powders as a start and if you want to “kick it up” a notch, add more ancho chili powder. I have also used chipotle chili powder as a substitute if you can’t find ancho chili powder. As with anything like this, suit your taste for spiciness…if it ain’t hot enough…add more!
- bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 – 1 1/2 pounds each are best…
Marinade:
You can marinade the steaks in advance or not. If you don’t marinade, after brushing steaks with oil* (see below in preparation) you should salt and pepper lightly before applying the rub. Personally, I have had better results with marinade. I make it with 4 tablespoons low sodium soy sauce (but regular soy is fine), 2 tablespoons of Worcestershire sauce and 1 tablespoon of Mrs. Dash garlic and herb seasoning (blue top). That’s enough to do 4 steaks. Put the two liquids in large ziploc bag, add steaks and sprinkle the Mrs. Dash onto the steaks in the bag.
Seal the bag and work the marinade into the steaks to ensure uniform coating. Marinade for 2-3 hours in the refrigerator. While in the refrigerator, flip the bag over a few times to keep marinade evenly dispersed. Remove steaks from refrigerator for at least an hour before cooking.
IMPORTANT! If you do the marinade, when you take the steaks out of the Ziploc, drop them on a paper towel and lightly dry them off…in order to get the crust from the rub, the steaks can’t be swimming in marinade….
Preparation and cooking
Preheat oven to 425 degrees F (or 410 F if you have convection oven, which is better)
Preheat a cast iron pan over medium high heat. Skillet is ready when a few drops of water evaporate in just a few seconds….Brush each side of the steak with canola or olive oil*. Rub a tablespoon or so of the coffee rub onto each side of the steaks. Cook the steaks on first side until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet, flip the steaks back over, (spray with Pam or brush a little olive oil on the baking sheet and roast in the oven to medium-rare doneness, about 8 to 10 minutes. I like using a meat thermometer to be sure…remember they are still cooking once you take them off…don’t overcook. Remove and let rest 5 minutes on stove top or cooling rack before serving, under loose aluminum foil tent. For sissies who prefer more than medium rare, probably add 2-3 minutes to roasting time…the meat thermometer won’t lie…bottom of the range for the temperature you desire is what you want given the “resting time” I recommend.
