rib-eye | dry coffee rub

I know, I know…I HATE coffee. But this rub is a perfect combination that makes a fabulous dry rub. Coffee seals in the meat's juices and helps to caramelize it, which leads to a juicier, tastier steak. This concoction was inspired by Bobby Flay and using coffee is quite the trend!

Enjoy!

ingredients:

Coffee Rub:
1/4 cup chili powder
1/4 cup finely ground coffee
2 tablespoons Spanish paprika (I used smoked Spanish)
2 tablespoons dark brown sugar
1 tablespoon dry mustard (didn't have but will use next time!)
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger

2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each Canola or olive oil
Salt and coarsely ground black pepper

instructions:
Combine all spices in a bowl.

Preheat grill to 425 degrees F. 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. Sear the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, sear for 2 minutes and then grill medium-rare doneness, about 8 to 10 minutes.

Remove and let rest 5 minutes before slicing.