I had an amazing steak a while back in Hawaii. It was a T-Bone with a coffee grind rub. I was thinking of trying something along those lines out. Anyone on here have a recipe they use?
Coffee Grind Rubs
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In case anyone else was looking-
I found a great recipe on-line and cooked up 2 boneless ribeye's for and appetizer tonight. Here's the recipe for the rub and sauce to serve with. I pan fried the steaks while I was smoking chicken thighs.
For the rub:
1 tablespoon ground coffee
2 teaspoons brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon chipotle powder, or other chili powder
Kosher salt and freshly ground black pepper
2 boneless rib eye or strip steaks, each about 1-inch thick (about 1 pound total)
1 tablespoon canola oil
For the pan sauce:
2 teaspoons flour
1 cup oatmeal stout or chocolate stout beer
1 tablespoon soy sauce
2 teaspoons molasses
To make the pan sauce, pour off all but 1 tablespoon of fat from the pan. Whisk the flour into the fat in the pan and cook until brown, about 1 minute. Stir in the stout, soy sauce, and molasses and continue to whisk until the sauce is reduced and thickens a bit, 3 to 5 minutes longer. Taste the sauce and season with salt and pepper. Remove the sauce from the heat.
I make coffee dusted steak all the time, (and have even done octopus, bluefish and more), and keep it super healthful and simply by doing just the following:
1. Coat the meat in freshly ground coffee grinds (as a dry rub);
2. Grill as you like.
3. Once off the grill, mop that well, (both sides), through a plate of olive oil, and then put coarse, gray sea salt on it.
And they are out of this world!!!!
Cheers! - Leah
You're very welcome! It's really delicious stuff and so healthful and simple too.
You can also do it just scattered with a "few" grinds in coarse pieces (as in this bison steak photo of mine) or coat the whole meat with fine grounds and all over to get a sealed in coating, (which I do often too).
Regardless, it's just fantastic! Cheers! - Leah
- 7 Posts. Joined 7/2014
- Location: Portland, OR
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I have used instant coffee in my rubs, but never ground coffee. I was reviewing various rub recipes tonight out of "Smoke & Spice" by Cheryl and Bill Jamison, The Harvard Common Press, Copyright 2014, and found a rub ("Java-Chile Rub", page 31) that has as its primary base "ground coffee".
Is there any special trick here to avoid getting a mouth full of sand? For example, a very fine grind? OR, does the prolonged heat from a low and slow smoke combining with the meat juices break the ground coffee down so that it becomes part of the bark? This would be helpful before I proceed to ruin a large packer brisket!
Thank you in advance!