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.