COFFEE AND COCOA STEAK RUB
Make and share this Coffee and Cocoa Steak Rub recipe from Food.com.
Provided by Please Delete
Categories < 15 Mins
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a pie plate or bowl, combine coffee, cocoa powder and cinnamon. Set aside.
- Rub the steak with olive oil, then sprinkle with the salt and pepper.
- Coat the steak with the coffee-cocoa mix, pressing it into the meat.
- Grill to your preferences.
Nutrition Facts : Calories 18.3, Fat 1.5, SaturatedFat 0.4, Sodium 218.9, Carbohydrate 2.1, Fiber 1.3, Sugar 0.1, Protein 0.6
COFFEE-RUBBED GRILLED RIB EYES
Provided by Food Network
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Prepare an outdoor grill for cooking over medium-high heat. Combine the brown sugar, espresso powder, ancho powder, paprika, 2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl.
- Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes.
- Grill until the steaks are nicely browned with deep grill marks, 5 to 6 minutes per side for medium rare. Transfer the steaks to a serving platter to rest for 5 minutes before slicing.
COFFEE AND BBQ-RUBBED RIB EYES
Steps:
- Prepare an outdoor grill for medium-high heat.
- Combine the brown sugar, espresso powder, ancho powder, chili powder, paprika, cayenne, 2 teaspoons salt and ¼ teaspoon black pepper in a small bowl.
- Finely grate the garlic or put it through a garlic press to make a paste. Rub the steaks all over with the garlic. Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes.
- Grill until grill marks appear and the steaks are nicely browned (for crisscross grill marks, turn the steaks 90 degrees after about 2 minutes), 5 to 6 minutes per side for medium rare. Transfer the steaks to a serving platter and top each with ½ tablespoon of butter. Let the butter melt and the steaks rest for 5 minutes before slicing. Serve with the collected juices.
COFFEE-RUBBED STEAK
Stashing this for summer use. From The Miami Herald - ''I love to grill beef tenderloin or rib-eye steaks rubbed with a Creole coffee rub,'' says Judith Fertig, co-author, with Karen Adler, of The BBQ Queens' Big Book of Barbecue (Harvard Common Press, 2005). ''The coffee gives you a hint of deep, dark umami [savoriness] that is absolutely delicious. It is great on less expensive cuts, too. On a flank steak, you could marinate it first in bottled Italian dressing, then pat it dry and rub it on.'' Spanish paprika, which has a smoky flavor, is sold at specialty shops, some supermarkets and online at penzeys.com.
Provided by Busters friend
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare hot fire in grill.
- In small bowl, combine coffee, paprika, sugar, mustard, salt, peppers, oregano and cayenne. Brush steaks with olive oil and season both sides with rub. Grill steaks, covered, for 3 minutes on each side for medium-rare. Cooking times vary depending on heat of fire and thickness of steaks. Makes 4 servings.
Nutrition Facts : Calories 28.4, Fat 0.7, SaturatedFat 0.1, Sodium 875.6, Carbohydrate 6, Fiber 1.4, Sugar 3.7, Protein 0.7
RIB-EYE STEAKS THAT ARE SUPERB
I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.
Provided by William Uncle Bill
Categories Steak
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
- Now, coat both sides generously with coarse black pepper and granulated garlic powder.
- Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
- For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
- Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
- Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
- The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
- If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
- Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
- Scrape off any excess coarse pepper and salt if desired and discard.
- I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
- Serve with freshly processed horseradish.
- NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
- Do not use ordinary table salt.
- Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.
Nutrition Facts : Calories 626.9, Fat 50.2, SaturatedFat 20.5, Cholesterol 154.5, Sodium 2743.7, Carbohydrate 1.1, Fiber 0.4, Protein 40
COFFEE-RUBBED RIB-EYE
This is my beef suya (which means barbecue in Nigeria), and it's one of my favorite ways to prepare a rib-eye. It's bright. It's spicy. It's coffee. It has a nice onion flavor to it. It's everything you want in a steak, right there in the marinade.
Provided by JJ Johnson
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the marinade: In a bowl, combine coffee, smoked paprika, garlic powder, onion powder, salt, black pepper, lime zest, and sliced chili peppers. Stir; then whisk in 1 cup of oil. The marinade should be thick enough to coat the back of a spoon. Place the rib-eye in a baking dish and spread evenly with the marinade on both sides. Cover and marinate in the refrigerator for 3 hours.
- Cook the steak: Preheat oven to 375 F. Heat a cast-iron skillet to smoking and add 3 tablespoons of grapeseed oil. Place the rib-eye into the pan to sear, about 2 minutes. When it's golden brown around the edges, place in the oven and cook approximately 12 minutes or until a thermometer registers between 138-145 F. After 7 minutes, flip the steak and cook another 5 minutes.
- Remove steak from from the oven and allow meat to rest in the pan for 4 minutes to lock in juices. Slice against the grain and serve.
COFFEE-RUBBED RIBEYE STEAKS
This is based on a Bobby Flay recipe, modified to use ingredients I commonly have on hand. I also BBQ the steaks instead of pan-frying. The rub adds a very nice spice to these delicious ribeyes!
Provided by profken
Categories Steak
Time 35m
Yield 1 steak, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all spices together in a small bowl.
- Brush steaks on both sides with olive oil.
- Rub each side of the steaks with 1-2 tablespoons of the spice mixture.
- Let steaks stand out of refrigerator for 1/2 hour.
- Preheat BBQ grill to high.
- Cook steaks directly on grill for 2 minutes, flip and rotate 1/4 turn. Repeat three more times until steaks have been cooking for 8 minutes total, 4 on each side. The rotation will leave nice grill marks on the steaks.
- Move steaks to upper rack of grill, reduce heat to medium, and close lid.
- Continue cooking, flipping every few minutes, until desired doneness is reached. I find 1 1/2 inch thick steaks generally take 16-18 minutes of total cooking time to reach Medium rareness.
Nutrition Facts : Calories 139.8, Fat 9.3, SaturatedFat 1.3, Sodium 1883.1, Carbohydrate 16.1, Fiber 5.6, Sugar 7.8, Protein 2.5
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- Mix all ingredients in a medium bowl. Transfer to an airtight container. DO AHEAD: Spice rub can be made 1 month ahead. Store airtight at room temperature.
- Preheat oven to 400°. Set a wire rack inside a large rimmed baking sheet. Season steak with kosher salt and 2 tablespoons spice rub, pressing onto all sides of meat and adding more spice rub by the teaspoonful if needed to coat entire surface.
- Heat 2 tablespoons oil in a large cast-iron or other ovenproof skillet over high heat. When oil begins to shimmer, place steak in skillet (be sure to have fan on high; the rub creates some smoke). Sear steak for 1 minute (any longer and the rub will start to burn). Transfer steak to a plate and carefully drain fat from skillet.
- Wipe skillet clean with a paper towel. Heat remaining 2 tablespoons oil in skillet and sear other side of steak for 1 minute. Add butter, garlic, and herbs to skillet; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste steak repeatedly with butter for 1 minute. Turn steak and baste other side for 1 minute.
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- Trim any fat on sides of the steaks to 1/4-inch to avoid flare ups during cooking. Lightly brush the steaks with olive oil on all sides.
- Use a coffee grinder to finely grind the coffee beans. Pour the ground coffee into a small bowl and stir in the cumin, chili powder, paprika, salt, and black pepper. Evenly apply the dry rub mixture to all sides of the meat, gently rubbing it into the meat. Let rest at room temperature for 30 minutes.
- Preheat a gas grill to high heat, about 500 degrees. Turn off one burner and place the steaks on this section of the grill.
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