I dearly love a good steak and rib-eyes are my very favorite of steaks. Looks pretty tasty, doesn’t it? It was. 🙂
This is another one of the meals I had while Baby Lady was out of town during the ice storm. Given she was out of town for 6 days, I decided to do beef overload what with osso bucco, one of my very favorites, and this fabulously flavorful coffee rub steak. Also, this steak is perfect when it’s too cold outside to grill on the outdoor grill because it is done in a cast iron skillet then finished in the oven. It’s a pretty simple dish that has tons of flavor from the rub.
Now, coffee and steak might seem like a weird combination but so does chocolate and steak. Remember the chocolate steak? Coffee isn’t so different from chocolate. Both are derived from beans and both are bitter in their raw state. So, if chocolate works with steak then coffee would work, too. Add a little extra seasoning with the coffee and viola coffee rub steak. It’s quite delicious. In fact, the flavor of beef is accented by the robust notes of the java. It’s quite a tasty combination that you owe it to yourself to try. So, without further ado, this is what I did.
For the Coffee Rub
- 1/4 cup 6 blend chile powder (you can use ancho chile powder if you don’t want to make your own blend – recipe here)
- 1/4 cup finely ground espresso
- 2 Tbsp Spanish paprika
- 2 Tbsp dark brown sugar
- 1 Tbsp dry mustard
- 1 Tbsp kosher salt
- 1 Tbsp ground black pepper
- 1 Tbsp ground coriander
- 1 Tbsp dried oregano
- 2 tsp ground ginger
For the Steak
- 1 boneless rib-eye steak, roughly 1 lb & 1-1/2 inch thick
- Melted Butter
For the rub
Add the chile blend to a 1 pt mason jar.
Next, add the coffee
the brown sugar
ginger and coriander (I messed up the coriander shot – DRAT!)
Mix together and viola, coffee rub. 🙂
For the Steaks
Preheat oven to 425 degrees F.
While the oven is heating, preheat a cast iron pan over high heat. Brush each side of the steak with butter.
Then season each side liberally with the coffee rub.
Add butter to skillet.
Place the steak in the cast iron skillet and cook until golden brown, roughly 3 minutes.
Flip the steak over, cook for 2 minutes.
Now transfer to skillet to the preheated oven and cook in the oven to medium-rare doneness, about 5 minutes.
Remove and let rest 5 minutes. Serve & enjoy. 🙂
NOTES: This rub will also work well with thick cut pork chops.