Coffee-Rubbed Ribeyes


 
Jerome D.

Jerome D.

TVWBB All-Star
Hello everyone - I hope the new year has gotten off to a good start for all of you. Here are some photos of a recent steak cook. Thanks for stopping by!


One day I was browsing at our local coffee shop, and I was intrigued when I saw that they offer their own coffee-based spice rubs. Since this place does all their own coffee bean roasting on site, I knew that the quality of the ground coffee used in the rub was going to be excellent, so I picked up a jar. I took some ribeyes out of the freezer, thawed them out, and dry-brined them with kosher salt overnight in the fridge. The following night, I generously seasoned the steaks with the coffee rub.




The steaks were reverse-seared on the Performer, using Basques Sugar Maple Lump Charcoal as the fuel. After forming a nice crust on the steaks, I pulled them off the grill at medium doneness. The coffee rub was definitely one of the best I've ever tried, as the nutty earthy taste of the roasted coffee really stood out and integrated well with the other seasonings in the rub, especially the thyme.
 
Jerome, your steaks looks pefect and for me coffee works great for red meat.
I tried it in Carne Crosta dry rub and we loved it.
 
Great job on those gorgeous steaks Jerome. I made a rub a while back that had some coffee in it. As I recall, it was very subtle and didn't overpower the meat. Might give it another try one of these days.
 
ive never tried a cofffee rub , but i would be all over those right there. they look fabulous. perfect mid rare.
 
I too have never tried a coffee rub. have some though, guess its time to give it a try. Steaks look delicious.
 
If you would like to try another coffee rub, look for Sunny Oaxaca from The Spice House. It is a finely ground ancho chili and coffee mix. Its great on steaks
and chops, not so much on chicken. Jerome, I'll bet your steaks tasted as good as they look!
 
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