Cowboy Coffee Steak Rub Food

COWBOY STEAK WITH COFFEE RUB

Steps:

• Preheat a charcoal grill to 500°F (260°C). Prepare it for indirect grilling by situating the coals on only one side of the grill, leaving the other side empty. A little before you're ready to grill, toss the wood on the coals.
• Season the steaks liberally with the coffee rub, rubbing it on both sides.
• Place the steaks directly over the heat and grill for 4 1/2 minutes on each side. If you prefer your steak rare, they'll be perfectly done at this point.If you prefer your steak medium-rare, after cooking on each side for 4 1/2 minutes, move the steaks over indirect heat, away from the coals, close the grill lid, and cook for 2 more minutes. If you prefer your steak medium, do as you would for medium-rare, but then flip the steak, close the grill lid, and cook for 2 more minutes.
• Let the steaks rest on a cutting board for at least 10 minutes prior to serving to guests. Use your most gracious thank you when accolades come your way.Humbleness optional.

COWBOY SPICE MIX

Steps:

• In a small bowl, combine all the ingredients and whisk gently to combine.
• Package the mixture in an airtight container until ready to use.

COWBOY SEASONING RUB {FOR BEEF}

Steps:

• It doesn't get easier than this. If using pre-ground spices, measure and combine all of them in a glass jar. Cover and shake until well combined. Alternately, if you have whole spices, measure and grind each individually in spice grinder or with a mortar and pestle then combine in glass container and store.

COWBOY RIBEYE

Steps:

• Preheat smoker to 250 degrees Fahrenheit (F) using fruit wood. We like apple or cherry.
• While the smoker preheats, coat the steaks with 1 tablespoon of oil then season the two Cowboy Ribeyes with dry rub liberally.
• Place the steaks on the smoker, and insert a meat probe if you have one. Smoke for approximately 90 minutes or until the internal temperature of the meat reaches 115 - 120 degrees F. Remove the steaks from smoker and prepare for direct/indirect grilling.
• Once the grill is hot, place steak over direct heat and keep lid closed. This will minimize flare ups as the fat runs onto coals by minimizing airflow. Grill each side for additional 3 - 5 minutes or until you see desired crust. If there are big flare ups or the grill runs hotter, sear each side and move to indirect heat to finish to desired temperature. We like 125 degrees F for rare.
• Let the meat rest, and add 1 tablespoon of compound butter to the top, and let the meat rest for 15 minutes uncovered, while the butter melts, and then slice to serve with your favorite sides.

COWBOY COFFEE RUBBED SIRLOIN STEAK

Steps:

• Mix ingredient. 1 tablespoon finely ground coffee, 1 1/2 teaspoon kosher salt, 1/2 teaspoon brown sugar, 1/4 teaspoon garlic powder and black pepper. My coffee was the whole bean, so I needed to grind it first. Very fine grind is best.
• Pat dry the steak. Trim well.
• Coat the steak with a moderate coat of rub and rub it in well. Let meat rest at room temp for 15 minutes while grill preheats.
• Clean and oil grill. Preheat on high.
• Place meat over high heat and flip every 4-5 minutes. Cook until internal temp of about 140-145. About 12- 15 minutes depending on the grill and thicken.
• Allow to rest for 5-10 minutes before serving.

COWBOY STEAK WITH COFFEE RUB (PAN ROASTED RIB EYE)

Steps:

• Preheat your oven to 350-degrees F.
• Put all the ingredients for the coffee rub in a bowl. Whisk together until well combined and uniform.
• Transfer your coffee rub to a jar with a good lid. You'll use some for this recipe, and will have enough to have some leftover for next time.
• Rub your steak liberally on all sides with your coffee rub. This is imprecise. Use enough to coat it well.
• Grab a heavy-bottomed, oven-safe frying pan. Cast iron is ideal for this. Oven-safe is important because you're going from stove to oven in one pan.
• Drizzle a little olive oil in the pan, enough to coat the bottom of the pan lightly. Set it on the stove over high heat. When the oil is hot (it'll shimmer), set your seasoned cowboy steak in the pan.
• Cook on high heat, without moving or flipping it, for about 4 minutes, or until it's developed a nice dark brown crust on that side.
• When your steak has a nice crust on the bottom, flip it over. Sear it for about another 4 minutes on this side, or until it has a matching brown crust.
• When it's browned on the other side, remove the pan from the stove. Slide the hot pan straight into your preheated, 350-degree F oven. (Be careful, everything about this situation is HOT, HOT, HOT!)
• Roast your cowboy steak for 5-15 minutes, depending on how thick your steak is and how rare you'd like it cooked. (For rare, pull it out of the oven when it reaches an internal temperature of 120 degrees F on a meat thermometer.)
• When it's done to your liking, remove the pan from the oven and set it on a rack.
• Transfer the steak to a plate immediately.
• Tent with a piece of aluminum foil for 5-10 minutes to let the meat rest, which helps keep it juicy.
• After it's rested, plate your steak up and serve! You can choose to serve it as one giant hunk o' meat, or slice it for a fancier presentation (which also makes sharing easier). Enjoy!

COWBOY COFFEE STEAK RUB

Steps:

• Combine all ingredients in a spice or coffee grinder.
• Finely grind the mixture.
• Rub onto your favorite steak or tri-tip 30 minutes or more prior to cooking.

COWBOY STEAK WITH COFFEE AND CHILI RUB

Steps:

• Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

COFFEE RUBBED RIB-EYE

Steps:

• Combine all spices in a bowl.
• Preheat oven to 425 degrees F.
• Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.