For some reason, I never seem to be able to remember the recipe for this coffee based steak rub. I had some friends introduce this to me out in the desert on one trip and I thought it was funny that the steak never really touched a plate. As fast as it could be cut up, it was being grabbed by someone. I don’t know if that is the cowboy part or what…
At any rate, you might say “Coffee”, on steak? I say yes and don’t knock it until you try it. I looked up the/a recipe on line for this and have modified it a little to work with my cooking style, which is minimal.
FOR THE COFFEE RUB
• 1/2 cup coarsely ground coffee beans
• 1/4 cup kosher salt
• 1/4 cup coarsely ground black pepper
• 1/4 cup packed dark brown sugar
I usually mix all this in a big Ziploc freezer bag. You can make extra and save it in the freezer if you think you might use it again down the road.
I use tri-tip steak, but this is one of the changes I made – its cheaper and since I am adding a rub, I am not as concerned about getting the best cut as long as it is a lean meat. Personal preference. Plus I am usually feeding a friend of mine as he loves this steak and I have to get a lot as he really loves steak.
Take the steak and place in the bag and seal. Thoroughly cover the steak and rub in the mixture. In a good pan on the stove, heat some canola or vegetable oil to a high heat. You need enough to sear the steak in. Place the steak in the pan and sear each side for 2 minutes each. Be careful as this part gets messy as the oil pops all over the place. I like to do the edges as well for 30 seconds or so to really seal in the juices, but I don’t know what I am talking about here, so to each his own.
After the steaks are all seared and ready, I put them on the grill at high heat. This is the only way I cook as I know how my barbecue cooks at the setting. Make sure this is pre-heated as well. On my grill, I can put the steaks in for 6 minutes per side with the lid closed, never peaking, and get medium done steaks – pink to red in the middle and done on the edges, depending on where the steak was on the grill due to hot spots.
Take the steaks off when they are done and let them rest for 5 minutes or so. The steaks will continue to cook inside. I like to serve this cut into strips 1/4″ to 1/2″ thick. Plus during the cutting, you of course have to do some tasting. No point in serving bad steak to your family and/or guests.
So there you have it. The changes I made from the original recipe were to put on the grill, the type of steak, and how it is served. The taste is outrageous with a great pepper flavor and a sort of blackened crust on the outside. Does not taste great when over cooked. Been there done that and ruined some good steaks on a grill that was unfamiliar to me.
Let me know if you try and like or make any changes to the method. This is mostly here to help me find the recipe next time.
Here is the original link over at the Food Reference Website: Johns Coffee Steak.