| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Fine Cooking 112, pp. 40 |
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Attributes:
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Grill, Healthy |
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Comments:
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The spice rub recipe here makes enough for 8 steaks; keep the leftover rub in an airtight container at room temperature for up to 2 months. It's also good on pork and chicken. I've used this with tenderloins also, and it is great! |
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Serving Suggestions:
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Ingredients:
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1 Tbs. finely ground espresso coffee beans 1 Tbs. pure ancho or New Mexico chile powder 1 tsp. natural cocoa powder 1 tsp. granulated garlic 1/2 tsp. ground cumin 1/2 tsp. turbinado sugar or brown sugar 1/2 tsp. ground fennel seed 1/8 tsp. ground allspice Kosher salt and freshly ground black pepper 2 boneless rib-eye steaks, 1-1/4 to 1-1/2 inches thick (about 2 lb. total) |
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Instructions:
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1. In a small bowl, combine the espresso, chile powder, cocoa, garlic, cumin, sugar, fennel, allspice, 4 tsp. salt, and 2 tsp. pepper. Rub 1-1/2 Tbs. of the mixture all over each steak. Cover and let rest for 1 hour at room temperature. Tip: Let the steaks rest before and after grilling; before so the steak isn't refrigerator-cold when it hits the grill, and after so the juice redistributes for moist, tender steaks. 2. Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F). 3. Grill the steaks over direct heat until grill marks form on one side, about 2 minutes. Flip and grill the other side for 2 minutes more. Move the steaks to indirect heat, cover, and continue to cook until the internal temperature registers 125°F degrees on an instant-read thermometer (for medium rare), 1 to 3 minutes more per side. Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes and then cut each steak in half and serve. |
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Related recipes:
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None |
2011-07-27