Rib-Eye Steaks Rubbed with Coffee and Cocoa

Serves 4

To learn more, read:
Grilling Greats from a Grilling Great
by Bruce Aidells
from Fine Cooking
Issue 112
Last Edit Date: 9/8/2011 10:09:19 AM

To match the steaks’ rich, beefy flavor, they're rubbed with a cocoa-espresso spice mix. It adds depth and a subtle bitter undertone that’s downright addictive.

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1 Tbs. finely ground espresso coffee beans
1 Tbs. pure ancho or New Mexico chile powder
1 tsp. natural cocoa powder
1 tsp. granulated garlic
1/2 tsp. ground cumin
1/2 tsp. turbinado sugar or brown sugar
1/2 tsp. ground fennel seed
1/8 tsp. ground allspice
Kosher salt and freshly ground black pepper
2 boneless rib-eye steaks, 1-1/4 to 1-1/2 inches thick (about 2 lb. total)

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.

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.

Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F).

Grill the steaks over direct heat until grill marks form on one side, about 2 minutes. Flip and grill the other side for 2 minutes more. Move the steaks to indirect heat, cover, and continue to cook until the internal temperature registers 125°F degrees on an instant-read thermometer (for medium rare), 1 to 3 minutes more per side. Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes and then cut each steak in half and serve.

Serving Suggestions

Serve with a salad, Twice-Baked Potatoes with Crème Fraîche & Chives, and a Peach & Blueberry Crisp with Spiced-Pecan Topping for dessert.

Leftovers

The spice rub recipe here makes enough for 8 steaks; keep the leftover rub in an airtight container at room temperature for up to 2 months. It's also good on pork and chicken.

nutrition information (per serving):
Calories (kcal): 360; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 8; Protein (g): 43; Monounsaturated Fat (g): 8; Carbohydrates (g): 2; Polyunsaturated Fat (g): .5; Sodium (mg): 630; Cholesterol (mg): 100; Fiber (g): 1;

Photo: Scott Phillips

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by cjingram, 9/17/2011Great rub! Must be a American taste preference not to like salt but sugar. We omit the sugar in Canada. Beef requires salt to compliment it.

by katewolfie, 9/17/2011This recipe was a real disappointment - where's the flavor? Good thing that the Steak was awesome or this would have been a bit of a flop...

by davetherave, 8/29/2011Way Too Salty, Cut Salt in half, and you will need to add more espresso 50%. otherwise very nice rubb!!

by kbw1, 8/22/2011This is fabulous. I did cut the salt.

by AgentSeven, 8/15/2011Far too salty. Ridiculously salty. Cut the salt in half and you might have something here, because the cocoa and espresso does indeed give a great depth to the flavor of the beef.

by SpeakEasy, 8/15/2011I thought this rub overpowered the taste of the beef when used in the amount prescribed. I may try it again but at only a fraction of the amount (maybe a third). I would only advise this as a light rub in any event.

by Swapnasri, 7/28/2011test

by Macaroni, 7/25/2011Made this tonight; it was easy and tasty. Definitely worth making for company.

by CampRN, 7/14/2011This rub makes the steak taste incredible! It is a flavor circus. Make sure you choose a great quality steak, and my only recommendation, other than "make this now", is that the salt quantity may be a little high for some tastes. Use less-you can always add later. Make sure you let that baby sit for 1 hour before cooking!

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Rib-Eye Steaks Rubbed with Coffee and Cocoa

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