Espresso Steak Rub Food

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.

STEAK RUB

Steps:

• In a bowl, combine all ingredients and stir until well blended.
• Store mixture in an air-tight container.
• To use: Rub the seasoning blend on a steak and grill, or use it to season beans, rices, grains or vegetables.

STEAK DRY RUB

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

STEAK COFFEE RUB

Steps:

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

ESPRESSO STEAK RUB

Steps:

• Mix all ingredients until well blended. Transfer to an airtight container. Store in a cool, dry place for up to 6 months.

ESPRESSO STEAK RUB

Steps:

• Mix all ingredients with a small wire whisk. Store in an airtight jar.
• When you want to use it. oil all sides of steak with olive oil. Sprinkle liberally with the steak rub and rub well into all sides of meat. Grill 5 minutes per side per inch of thickness for steak for rare. Longer for more doneness. Or brown in a skillet with oil on all sides for a roast, then bake in oven till done.

TOM'S ESPRESSO RIB-EYE

Steps:

• Preheat the oven to 450 degrees F.
• Rub both sides of the steak with 1/2 tablespoon oil, and sprinkle with the salt and pepper. Stir together the espresso granules and ancho chile powder in a small bowl. Rub both sides of the steak with the espresso mixture, pressing to adhere. Let stand at room temperature for about 30 minutes.
• Place a large cast-iron skillet in the preheated oven until hot, about 10 minutes.
• Remove the hot skillet from the oven; add the remaining 1 tablespoon oil and place over high heat on the stovetop. Add the steak to the skillet and cook, undisturbed, until a crust has formed, 2 1/2 to 3 minutes. Flip the steak and cook, undisturbed, for another 2 1/2 to 3 minutes. Using tongs, hold the steak upright to brown the edges and cook, turning occasionally, until the edges are browned, about 6 minutes.
• Return the skillet to the oven and bake until a meat thermometer inserted in the thickest portion registers 145 degrees F, 6 to 8 minutes for medium-rare, or to the desired degree of doneness. Remove the steak from the skillet; top with the butter and let rest for about 10 minutes before slicing.

ESPRESSO STEAK RUB

Steps:

• Combine espresso powder, paprika, sugar, and 2 teaspoons salt. Rub on both sides of steaks. Cook as desired; season with salt. Serve with roasted broccoli or other vegetables.

SMOKY ESPRESSO STEAK

Steps:

• Preheat broiler. Mix first 7 ingredients; rub over both sides of steak. Place steak on a broiler pan; let stand 10 minutes., Broil steak 3-4 in. from heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing.