Coffee-Rubbed Rib Steak
Meghan Aberle
ingredients
- For the Rub:
- 2 Tbsp ground espresso beans (not instant) reg. or decaf
- 1 1/2 tbsp light brown sugar (lightly packed)
- 1/2 tsp ground chipotle chili pepper
- 1 tbsp paprika
- 1 1/2 tsp garlic powder
- 1/2 tsp whole mustard seeds
- 1/4 tsp hot red pepper flakes
- salt & pepper
- For the Steaks:
- 2 (1 1/4 lbs) boneless rib-eye steaks, 1 1/4-1 1/2" thick
- canola or olive oil
directions
- 1
Rub:
- 2
Combine espresso, brown sugar, chili powder, paprika, garlic powder mustard seeds, hot pepper flakes, 1 1/2 tsp salt & 1 tsp pepper. Set aside.
- 3
Preheat oven to 425.
- 4
Brush steaks lightly all over with oil. Season steaks with salt & pepper. Rub 1 Tbsp coffee rub on the top of each steak & allow them to stand at room temperature for 10 minutes. (Any extra coffee rub can be stored in the freezer & used within 2 months.)
- 5
Heat a dry cast iron skillet large enough to hold the steaks comfortably over medium-high heat for 5 minutes, or until very hot. Add the steaks, rub side down, and cook without moving for 3 minutes, until the bottoms are a deep brown color. Flip the steaks over and cook for 2 more minutes. Transfer the pan with the steaks to the hot oven and cook 5 more minutes for medium-rare meat. An instant thermometer inserted in the middle will only register about 110, but the steaks will continue to cook while they rest. Remove the steaks from the skillet to a plate, cover with aluminum foil, and allow them to rest for 10 minutes. Slice and serve warm.
Source: Meghan Aberle
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