Stay Connected with Fine Cooking
  • Facebook
  • Path
  • Twitter
previous
  • Win Steven Raichlen’s Must-Have Grilling Tools
    Win Steven Raichlen’s Must-Have Grilling Tools
  • Recipes Dads Love
    Recipes Dads Love
  • How to Make Barbecued Chicken
    How to Make Barbecued Chicken
  • Strawberry Mojito
    Strawberry Mojito
  • Tour Steven Raichlen's Kitchens
    Tour Steven Raichlen's Kitchens
  • How to Roll a Roulade Cake
    How to Roll a Roulade Cake
  • 10-Minute Strawberry Recipes
    10-Minute Strawberry Recipes
  • Quiche Recipe: Create Your Own
    Quiche Recipe: Create Your Own
  • Ingenious Kitchen Tips
    Ingenious Kitchen Tips
  • How to Make Chocolate Soufflés
    How to Make Chocolate Soufflés
next
Rib-Eye Steaks Rubbed with Coffee and Cocoa recipe

Rib-Eye Steaks Rubbed with Coffee and Cocoa

by Bruce Aidells
One Star Two Stars Three Stars Four Stars Five Stars read reviews (10)

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. Serves 4

To learn more, read the article:
Grilling Greats from a Grilling Great
See wine pairing for this recipe Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
Get a quick and delicious recipe every day with our FREE Make it Tonight newsletterMake it Tonight Recipe
ingredient discovery
Ingredients ground espresso beans ancho chile powder cocoa powder more more
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
From Fine Cooking 112 , pp. 40
July 7, 2011

user reviews

Rate this Recipe
Star Star Star Star Star 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.
Star Star Star Star Star 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.
Star Star Star Star Star 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...
Star Star Star Star Star by davetherave, 8/29/2011Way Too Salty, Cut Salt in half, and you will need to add more espresso 50%. otherwise very nice rubb!!
Star Star Star Star Star by kbw1, 8/22/2011This is fabulous. I did cut the salt.
Star Star Star Star Star 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.
Star Star Star Star Star 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.
Star Star Star Star Star by Swapnasri, 7/28/2011test
Star Star Star Star Star by Macaroni, 7/25/2011Made this tonight; it was easy and tasty. Definitely worth making for company.
Star Star Star Star Star 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!