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Rib-Eye Steaks Rubbed with Coffee and Cocoa

  • 4servings
  • 360calories

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Source: www.finecooking.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA
MineralsSelenium, Copper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Tbs. finely ground espresso coffee beans

  2. 1 Tbs. pure ancho or New Mexico chile powder

  3. 1 tsp. natural cocoa powder

  4. 1 tsp. granulated garlic

  5. 1/2 tsp. ground cumin

  6. 1/2 tsp. turbinado sugar or brown sugar

  7. 1/2 tsp. ground fennel seed

  8. 1/8 tsp. ground allspice

  9. Kosher salt and freshly ground black pepper

  10. 2 boneless rib-eye steaks,

  11. 1-1/4 to 1-1/2 inches thick (about 2 lb. total)

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the espresso, chile powder, cocoa, garlic, cumin, sugar, fennel, allspice, 4 tsp. kosher 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.

  2. 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.

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