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Coffee Grind Rubs

pacedawg

Fire Starter
50
10
Joined Nov 15, 2013
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?
 

bear55

Master of the Pit
1,002
30
Joined Jan 7, 2013
Use the search bar here, there are some very good coffee rubs listed here.
 

pacedawg

Fire Starter
50
10
Joined Nov 15, 2013
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.

Ingredients:

  • 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

  1. 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.
 

leah elisheva

Master of the Pit
3,029
214
Joined Sep 19, 2013
Hi there!

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.

That's it.

And they are out of this world!!!!

Cheers! - Leah
 

leah elisheva

Master of the Pit
3,029
214
Joined Sep 19, 2013
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

 

leah elisheva

Master of the Pit
3,029
214
Joined Sep 19, 2013
Thank you! I share your palate for coffee dusted steak indeed - great stuff! Cheers! - Leah
 

mlstanley1956

Newbie
7
10
Joined Jul 21, 2014
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!

- Matt
 

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