RIB STEAKS - COFFEE RUBBED

By akselden

Ingredients

• For the Rub:
• 2 T. ground espresso beans (not instant), regular or decaf
• 1 1/2 T. light brown sugar; lightly packed
• 1/2 tsp. ground chipolte chilli pepper
• 1 T. paprika
• 1 1/2 tsp. granulated garlic powder
• 1/2 tsp. whole mustard seeds
• 1/4 tsp. hot red pepper flakes
• Kosher salt and freshly ground black pepper
• For the Steaks:
• 2 (1 1/4 lbs) boneless rib-eye steaks, 1 1/4 - 1 1/2 inch thick
• Canola or olive oil

Details

Servings 4

Preparation

Step 1

To make the rub, combine the espresso, brown sugar, chili powder, paprika, garlic powder, mustard seeds, hot pepper flakes, 1 1/2 tsp. salt and 1 tsp. of pepper. Set aside

When you are ready to cook the steaks, preheat the oven to 425 degrees.

Lightly brush the steaks with the canola or olive oil. Season the steaks all over with salt and pepper. Rub 1 T. of the coffee rub on the top of each steak and allow them to stand at room temperture for 10 minutes. (Any extra rub can be stored in the freezer for up to 2 months)

Heat a dry cast-iron skillet large enough to hold the steaks comfortably over medium-high heat for 5 minutes, or until very hot. Add the steaks, rub side down, and cook without moving for 3 minutes, until the bottoms of the steaks are a deep brown color.
Flip the steaks over and cook for 2 more minutes.

Transfer the pan with the steaks to the hot oven and cook 5 more minutes for medium-rare. An instant thermometer inserted in the middle will only read 110 degrees, but the steaks will continue to cook while they rest.

Remove the steaks from the skillet to a plate, cover with aluminum foil, and allow them to rest for 10 minutes.

Slice and serve warm.