I’ve sampled a lot of great steaks in my life and I’d put this T-bone with Smokey Coffee Rub right up there near the top of the list!
Nothing’s better than spending a Friday evening with close friends, smack dab in the middle of summer with the grill all fired up and a quart of iced tea in your hand! You know that smell when steaks are on the grill and you can tell they’re just about perfect because that smell has caused everyone to start slobberin all over themselves and they can’t hardly pay attention to whatever the topic of conversation may be because they can’t keep their eyes off the grill. Some of my favorite memories are centered on times like these!
Having spent a good chunk of time in the BBQ business, I’ve concocted quite a few different dry rubs for different cuts of meat. I’ve experimented over the years with using coffee in some of these rubs but for whatever reason, I just couldn’t seem to come up with something that I was crazy about until about a month ago. This Smokey Coffee Rub really compliments the flavor of the beef without being overpowering and I really think you’re gonna love it!
Picking Your Steak
I love a good T-Bone or Ribeye. Whenever I go to the market to pick out a good piece of meat, there are two things that I look for. The first thing that I look for is the fat content or marbeling. You want there to be a nice marbeling of fat throughout your steak, especially on a ribeye. If you don’t see this marbeling then chances are your gonna have a tough piece of meat. The second thing that is important to me is the thickness of the steak. If you go to a meat market, the butcher will be happy to cut you a steak at any thickness you’d like. We like ours to be an inch to an inch and a quarter thick and that’s because I like my steaks cooked medium doneness which means seared on the outside with a warm pink middle.
Smokey Coffee Rub Recipe
- 2 Tablespoons Sea Salt
- 1 1/2 Tablespoons Coffee
- 4 Teaspoons Brown Sugar
- 4 Teaspoons Chili Powder
- 1 ½ Teaspoons Smoked Paprika
- 1 ½ Teaspoons Ground Black Pepper
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Cayenne Pepper
- Dash of Turmeric
- Pinch of Rosemary
Place all of your ingredients into a blender or food processor and blend until you have a fine powder. Any of the Smokey Coffee Rub that you have left over can be stored in an airtight container indefinitely.
One thing that is very important is to make sure that your steaks are room temperature when they go on the hot grill. This allows the meat to cook evenly.
When the butcher cuts the steaks with a band-saw, sometimes you will have bone fragments on the meat and that isn’t something that I’m very fond of. Before applying the Smokey Coffee Rub, simply rinse the meat under cool water to remove anything that might be on it from the cutting then pat dry with a paper towel. Apply the Smokey Coffee Rub liberally on both sides of the meat and around the edges….even on the fat. Make sure and let your steaks marinate in the coffee rub for no less than an hour. When I’m preparing steaks, I like apply the dry rub in the morning then cover the meat and refrigerate it until around 3 o’clock in the afternoon….fire up the grill around 5pm and throw those bad boys on at around 5:30.
Sear the steaks for 3 minutes on each side. If you like your steak medium rare then they’re done at this point. If you want your steaks cooked a little more or a lot more then move the meat to the side of the grill away from the direct flame and finish them up to your liking. Once your steaks are done, let them rest for 5 minutes before cutting into them which will lock in the juices.
Now, sit back and enjoy your steak and get ready for the compliments! I guarantee that you’ll love this Smokey Coffee Rub! You’re in for a treat!
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