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.
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).
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!