The cowboys knew the secret to a great drink was equally true for a great steak: coffee and sugar!
Boneless ribeye steak (pictured) cooks so quickly, which makes it ideal for a weeknight meal. But bone-in ribeye gives a little something extra to chew on: that coffee-coated bone!
Oh, it’s so good! And oh so simple. I use a finely ground, absolutely exquisite Ethiopian coffee from BD Provisions to make this rub. The roasted aroma, the full-bodied bitterness of the coffee mellowed by the sweetness of the brown sugar, the subtle hints of garlic and ginger all married with some paprika…this is good stuff. The very best part? You just toss it all together, slap it on the steak, and voila! That’s pretty much it.
Equipment: cutting board; chef’s or carving knife; dry measuring cups; measuring spoons; small mixing bowl; spoon or spatula
1 lb. 1-inch ribeye steaks
1/2 cup finely ground coffee
1/2 cup light brown sugar
2 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons paprika*
1 tablespoon kosher salt
kosher salt and freshly ground black pepper to taste.
“An important ILOC tip: use decaffeinated coffee. You don’t want your steak to keep you up all night.”
1. Preheat your grill. If you do not have a grill, use a cast iron pan.
2. Brush both sides of the steaks with oil and then sprinkle generously with salt and pepper.
3. Combine the coffee, sugar, and measured spices in a bowl. Rub each side of the steaks generously with the mixture until well coated, approximately 1-2 tablespoons.
4. Place the steaks on the hot grill and cook for 3-4 minutes. You want the grill very hot when you start but do adjust/lower the heat if needed so that you do not burn the steak. After 3-4 minutes, or once the surface proteins have sufficiently coagulated so that the steak is no longer sticking to the grill, flip the steak and continue cooking for approximately another 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, and 5-6 minutes for well done (but I beg you do not do that).
5. Remove the steaks to a cutting board and allow to rest 5 minutes before slicing against the grain to serve.
Serves 2-3 people.
“This rub could be used on pork chops or pork loin. If using the rub for a brisket, be sure to rub the brisket the night before you wish to cook–and wrap it and refrigerate it–so that you maximize the coffee flavor for that cut of beef.”