Coffee Rubbed Steak


Butcher Box Canada, supporting local farmers, Ontario beef, 100% grass fed grass finished, AAA, striploin, ribeye, top sirloin, sirloin, local, hormone free, antibiotic free, naturally raised, source, steak, bbq, grilling, spice rubs, steak recipes, bbq recipes, best steak recipes

Ingredients

  •         2 tbsp ancho chile powder
  •         2 tbsp espresso grinds (or use good quality, medium to dark roast, finely ground coffee beans -NOT instant!)
  •         5 tsp dark brown sugar
  •         1 tbsp hot smoked Spanish paprika
  •         1 ½ tsp dried oregano
  •         1 ½ tsp freshly ground black pepper
  •         1 ½ tsp ground coriander
  •         1 ½ tsp mustard powder
  •         1 tsp chile de arbol powder (or ¾ tsp finely ground red pepper flakes)
  •         1 tsp ground ginger
  •         1 tbsp kosher salt, plus more
  •         2 11 oz Butcher Box.ca NY striploin steaks (you can use any of our delicious, naturally raised, locally sourced steaks!)
  •         2 tbsp vegetable oil

Method

  1. Mix all spices except salt in a small bowl.
  2. Season steaks with salt, then coat with 5 tsp spice rub per steak (save any extras for next time!)
  3. Place steaks on a wire rack set inside a rimmed baking sheet and chill uncovered 3 – 6 hrs.
  4. Remove from fridge and let sit about 1 hr to come to room temperature, this can help steaks cook quickly and evenly.
  5. Preheat oven to 400F.  Heat oil in large oven safe skillet over medium-high heat.  Cook steaks 2 mins or so per side to create a nice crust.  Transfer skillet to heated oven; cook steaks until an instant-read thermometer inserted into the thickest part reads 120 for medium-rare, about 5 minutes.  Transfer to cutting board, let rest 10 minutes, slice ½” thick.
  6. For the grill – preheat grill to 450F.  Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

 

Cook’s Notes

Ø  Not everyone believes in letting steaks come to room temperature before cooking, this is a preference step - I do it and swear by it.

Ø  Resting the steak before cutting is important to the juice staying in the meat – your taste buds will thank you for this step.