Easy Coffee Rub For Meat Food

COFFEE GROUNDS RUB

Steps:

• Make sure the coffee grounds are dried out. If they are still damp, spread them on a baking sheet and place in a 350-degree-F oven until just dry, 6 to 10 minutes. Remove from the oven and let cool.
• Place the coffee grounds and peppercorns in a spice grinder and grind until the pepper is coarse. Pat the steaks dry with a paper towel and sprinkle liberally with salt. Sprinkle generously with the rub, making sure to coat the steaks well. Press the rub into the steaks.
• Heat a cast-iron skillet over medium-high heat until hot and add the oil. Add the steaks and cook until a nice crust forms and the steaks are cooked to your liking, about 4 minutes per side for medium rare.

HOMEMADE COFFEE RUB RECIPE

Steps:

• Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings. Store in an airtight container for up to a month.

COFFEE-CHILE DRY RUB

Steps:

• In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
• Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.

STEAK COFFEE RUB

Steps:

• Whisk espresso powder, onion powder, paprika, brown sugar, black pepper, salt, and chili powder together in a bowl.

STUMPTOWN COFFEE RUB

Steps:

• Grind coffee, black pepper, sea salt, brown sugar, cumin, garlic powder, onion powder, and cayenne pepper together in a coffee grinder until well-combined.

EASY COFFEE RUB FOR MEAT

Steps:

• Combine all ingredients and use on your desired protein for a dark, rich flavor. Below are suggested marinading times.
• EXTRA-FIRM TOFU.
• 30 minutes to overnight.
• 2-3 minutes per side.
• SALMON FILLET.
• 30 minutes.
• 3-5 minutes per side.
• CHICKEN BREAST boneless, skinless.
• 2 hours to overnight.
• 6-8 minutes per side; 165°F.
• CHICKEN THIGHS boneless, skinless.
• 2 hours to overnight.
• 6-8 minutes per side; 165°F.
• CHICKEN THIGHS bone-in, skinless.
• 2 hours to overnight.
• 15-25 minutes, turning occasionally; 165°F.
• DUCK BREAST boneless, skinless.
• 2 hours to overnight.
• 4-8 minutes per side; 150°F.
• PORK CHOPS bone-in, 3/4" thick.
• 2 hours to overnight.
• 3-4 minutes per side; 145°F.
• PORK TENDERLOIN.
• 2 hours to overnight.
• 14-16 minutes, turning occasionally; 145°F.
• FLANK STEAK.
• 2 hours to overnight.
• 6-8 minutes per side; 140°F for medium.
• STRIP STEAK bone-in, 3/4"-1" thick.
• 2 hours to overnight.
• 4-5 minutes per side; 140°F for medium.
• LAMB LOIN CHOPS.
• 2 hours to overnight.
• 5-6 minutes per side; 145°F for medium.

KONA COFFEE RUB

Steps:

• In food processor, combine all ingredients; process until coarsely ground. Store in airtight container.
• To season steak: Coat both sides of 2-1/2-3-lb. boneless sirloin steak (about 1-inch thick) with 1/2 cup coffee mixture. Let stand at room temperature 30 minutes before grilling or pan-frying to desired doneness.