This amazing steak rub will elevate your cooking game to new heights of flavor and aroma.
Coffee Rubbed Steak:
- Dry Ingredients:
- 3 Tbsp - finely ground coffee (we recommend our Cowboy blend)
- 2 Tbsp - brown sugar
- 2 Tbsp - smoked paprika
- (Note: Smoked paprika has a very different taste than regular or sweet paprika)
- 2 tsp - garlic powder
- 2 tsp - salt
- 2 tsp - freshly-ground black pepper
- Meat:
- 4 slightly-marbled steak cuts (such as ribeye or sirloin)
- For Skillet cooking method:
- Two or three sprigs of fresh rosemary (or basil)
- four or five pats of butter
- olive oil
- a whole bulb of garlic, with its end chopped off to create a flat surface - keep skin on.
- salt (to taste)
Instructions:
NOTE: For best results, about 1/2 hour to an hour before grilling, take steaks out of packaging and place on a plate covered with paper towels. Sprinkle both sides of the steaks with coarse salt and then cover with additional towels. This soaks up some of the moisture and brings the temperature of the meat down, all adding up to a more tasty cut of meat!
We include two ways to cook the meat. We have nothing against the grilling, but take our word for it, the skillet version creates an amazing, buttery
- For the rub:
- In a small mixing bowl, blend together the ground coffee, brown sugar, paprika, garlic powder, salt, and black pepper. Use a fork or small whisk.
- Generously rub the coffee mixture evenly over both sides of the steak cuts. Let sit (covered with new paper towels if needed.)
- If grilling, oil the grill covers, and start the flames at high heat. About two minutes before adding meat, turn heat down to medium. If using coals, spread out the coals to reduce the heat.
- Place steak on grill and leave for at least five minutes.
- Flip and cook for another five minutes.
- Flip once more for another five minutes.
- With meat thermometer, text for doneness according to your preference.
- Remove from heat and let sit 5-10 minutes before slicing.
- If using a skillet, get the pan up on high heat. Add one or two pats of butter and a little bit of olive oil. Place steaks in butter and immediately bring pan heat down to medium.
- Sear for three minutes on one side, flip and sear on reverse side
- Flip back to original first side.
- Add one or two more pats of butter to pan, along with a sprig of rosemary and a whole bulbof garlic which you have cut the tip off of (so there's a flat surface - keep skin on).
- Break the rosemary into a couple different sections and throw into the butter throughout the pan
- Holding the whole side of the garlic bulb (with hands or fork or tongs), drench it in the butter and then spread along top of steak. Repeat several times and then place garlic in butter.
- Tip the pan slightly to create a bit of a pool, making sure garlic and rosemary are in the mix. Using a tablespoon or bigger, continuously baste the steak for another two or three minutes.
- Use a thermometer to check for doneness according to your preference
- Plate steaks, and wait 5 minutes before serving.
- For a quick skillet sauce for the meat:
- Grab some red or white wine, heat up the pan, and add about a 1/4 inch of wine to the pan, scraping and mixing with any left over butter mixture. Reduce down to desired consistency and spoon over sliced cuts of meat.