Hi there, it’s Bluwaterguy. I’m posting while Bluwatergal is recovering from Christmas 🙂 .
If you’re ready for a change from the holiday fare, I vote for steaks! We grilled steaks on the Sunday before Christmas and I agreed to share the recipe for my special coffee chili rub here with you all. Hope you give it a try!
PS ~ easy to gift anytime in a tin or canister ~~~
3 tablespoons fresh finely ground coffee
2 tablespoons brown sugar
1 tablespoon course ground sea salt
1 tablespoon course ground black pepper
1/8 teaspoon cayenne pepper (adjust to your taste, some heat will cook off)
Optional to your liking – I kind of add a sprinkle of everything in spice rack.
Ginger – a MUST, but a very little goes a long way
Smoked paprika – adds a nice smoke flavor
Ribeyes are the best for this rub. 1.5” – 2” steaks.
Allow steaks to come to room temperature.
Lightly coat steaks with olive oil.
Press or rub a fairly thick coating of the coffee chili rub onto both sides of the steaks.
Cook the steak as you like.
Here’s how I cook my steaks on the grill.
~Wood chips if you have them
~600 degree grill on high for initial sear
~2 minutes, then rotate a half turn
~2 minutes more, then flip over for 3 minutes
~Move off direct heat, until about meat thermometer reaches internal temperature of 135 degrees for Medium/Rare (2-4 more minutes more for Medium)
~Remove from the grill and let rest 5 minutes ~ internal temperature will be about 140 degrees.
~Pour juice from resting steak back onto steak when serving.
Note: Steak will be very, very dark on the outside. If looks like coal don’t worry, the contrast when you cut open is AMAZING. The rub enhances but does not interfere with great steak flavor. No steak sauce needed nor wanted.
Enjoy ~ Bluwaterguy