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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Stashing this for summer use. From The Miami Herald - ''I love to grill beef tenderloin or rib-eye steaks rubbed with a Creole coffee rub,'' says Judith Fertig, co-author, with Karen Adler, of The BBQ Queens' Big Book of Barbecue (Harvard Common Press, 2005). ''The coffee gives you a hint of deep, dark umami [savoriness] that is absolutely delicious. It is great on less expensive cuts, too. On a flank steak, you could marinate it first in bottled Italian dressing, then pat it dry and rub it on.'' Spanish paprika, which has a smoky flavor, is sold at specialty shops, some supermarkets and online . Ingredients:
2 tablespoons espresso (finely ground) |
1 tablespoon spanish paprika |
1 tablespoon dark brown sugar |
1 teaspoon dry mustard |
2 teaspoons kosher salt (or sea salt) |
1 teaspoon black pepper, freshly ground |
1 teaspoon white pepper, freshly ground |
1 1/2 teaspoons oregano |
2 teaspoons cayenne |
olive oil |
4 rib eye steaks (or tenderloin or strip, 6- to 8-ounce) |
Directions:
1. Prepare hot fire in grill.
2. In small bowl, combine coffee, paprika, sugar, mustard, salt, peppers, oregano and cayenne. Brush steaks with olive oil and season both sides with rub. Grill steaks, covered, for 3 minutes on each side for medium-rare. Cooking times vary depending on heat of fire and thickness of steaks. Makes 4 servings.
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