Prep 20 mins
Cook 0 mins
Stashing this for summer use. From The Miami Herald - ''I love to grill beef tenderloin or rib-eye steaks rubbed with a Creole coffee rub,'' says Judith Fertig, co-author, with Karen Adler, of The BBQ Queens' Big Book of Barbecue (Harvard Common Press, 2005). ''The coffee gives you a hint of deep, dark umami [savoriness] that is absolutely delicious. It is great on less expensive cuts, too. On a flank steak, you could marinate it first in bottled Italian dressing, then pat it dry and rub it on.'' Spanish paprika, which has a smoky flavor, is sold at specialty shops, some supermarkets and online at penzeys.com.
- 2 tablespoons espresso (finely ground)
- 1 tablespoon spanish paprika
- 1 tablespoon dark brown sugar
- 1 teaspoon dry mustard
- 2 teaspoons kosher salt (or sea salt)
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon white pepper, freshly ground
- 1 1⁄2 teaspoons oregano
- 2 teaspoons cayenne
- olive oil
- 4 rib eye steaks (or tenderloin or strip, 6- to 8-ounce)
- Prepare hot fire in grill.
- In small bowl, combine coffee, paprika, sugar, mustard, salt, peppers, oregano and cayenne. Brush steaks with olive oil and season both sides with rub. Grill steaks, covered, for 3 minutes on each side for medium-rare. Cooking times vary depending on heat of fire and thickness of steaks. Makes 4 servings.