Rib Eye Steaks with Espresso Rub

November 29, 2013

No Ribbing, This Espresso Rub is the Bomb!

We think the coffee adds lushness, it softens and mellows out strong spices, and makes a perfect rub for pork, lamb, poultry or, in this case, rib-eye steaks.

Serve with fresh corn on the cob slathered in herbed butter, a cucumber and tomato salad with a light vinaigrette or a coleslaw, and some down home biscuits. Top it off with icy cold tumblers of iced coffee, and your guests will probably never leave!

Chef’s note: We also love a combination of oregano, thyme, marjoram, basic, dill and parsley with onion, and ginger. If the following mélange is too spicy for your taste, but you might want to amp it up, add some white pepper and paprika or, if you're a fearless guy, throw in a couple teaspoons of your favorite chili powder and your mouth will say wow! Try our rub ingredients first, however, and you may be pleasantly surprised!

This recipe makes 4 generous or 6 modest servings.

Ingredients for the Espresso Rub:
¼ cup finely ground espresso or micro-ground regular coffee; must be almost like a powder 
2 tablespoons Spanish paprika (Hungarian if you like your rub milder) 
2 tablespoons dark brown sugar 
1 tablespoon freshly ground black pepper 
1 tablespoon ground coriander 
1 tablespoon dried oregano
1 tablespoon kosher salt 
1 tablespoon Coleman's dry mustard powder 
2 teaspoons ground ginger or 1 heaping tablespoon freshly grated (fine) ginger root 
Sprinkles of chili powder to taste 
Safflower or sunflower oil for rubbing 
Salt and white pepper, to taste 
2 boneless rib-eye steaks, about 2" thick (about 3 pounds altogether)

In a medium sized bowl, combine all the spices with the espresso powder and mix thoroughly, crushing them to make an evenly textured rub.
Preheat the oven to 425°F. and set aside a cooking sheet.
Preheat a cast iron pan or griddle over high heat. If you don't have a cast iron pan or griddle, run to the store now, and get one. This old-fashioned pan works miracles for today's quick cooking!
Using a pastry brush, brush each side of the steaks lightly with oil then season liberally with salt and pepper. 
Rub about 2 tablespoons of the rub onto one side of each steak. 
Cook, rub side down, until golden brown, about 3 to 4 minutes. 
Turn the steak over and cook an additional 2 minutes. This not only gives a wonderful crust to the steak, it helps to seal in the juices in the meat. 
Transfer the steaks to a baking sheet and cook in the oven to medium rare doneness, about 8 to 10 minutes. 
Remove from the oven and allow to rest about 5 minutes, slice, and serve.