This intense flavorful rub is great for any type of steak, but I prefer rib eye for barbecuing. This recipe is for indoor cooking, but you can also cook them on a charcoal or gas grill over high heat. Be sure and let the steaks rest before carving – I usual…
What you'll need
Ingredients
3 tablespoons finely ground espresso
2 tablespoons chili powder
1 tablespoon Spanish sweet paprika
1 ½ tablespoons dark brown sugar
1 teaspoon dry mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoons ground ginger
½ teaspoon cumin
½ teaspoon allspice
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
Canola or olive oil
Salt and coarsely ground black pepper
The method
Directions
01
Preheat oven to 425 degrees and adjust oven rack to center position. Combine all spices in a bowl and set aside.
02
Preheat a cast iron grill pan over high heat.
03
Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee/spice mixture onto 1 side of each steak.
04
Cook the steak, rub side down until nicely browned, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Coffee Rubbed Grilled Rib Eye Steaks
Prep
Cook
Yield
This intense flavorful rub is great for any type of steak, but I prefer rib eye for barbecuing. This recipe is for indoor cooking, but you can also cook them on a charcoal or gas grill over high heat. Be sure and let the steaks rest before carving – I usual…
Ingredients
3 tablespoons finely ground espresso
2 tablespoons chili powder
1 tablespoon Spanish sweet paprika
1 ½ tablespoons dark brown sugar
1 teaspoon dry mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoons ground ginger
½ teaspoon cumin
½ teaspoon allspice
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
Canola or olive oil
Salt and coarsely ground black pepper
Cook Like James · The method
Directions
1
Preheat oven to 425 degrees and adjust oven rack to center position. Combine all spices in a bowl and set aside.
2
Preheat a cast iron grill pan over high heat.
3
Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee/spice mixture onto 1 side of each steak.
4
Cook the steak, rub side down until nicely browned, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
Cook Like James
Coffee Rubbed Grilled Rib Eye Steaks
Prep
Cook
Yield
This intense flavorful rub is great for any type of steak, but I prefer rib eye for barbecuing. This recipe is for indoor cooking, but you can also cook them on a charcoal or gas grill over high heat. Be sure and let the steaks rest before carving – I usual…
Ingredients
3 tablespoons finely ground espresso
2 tablespoons chili powder
1 tablespoon Spanish sweet paprika
1 ½ tablespoons dark brown sugar
1 teaspoon dry mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoons ground ginger
½ teaspoon cumin
½ teaspoon allspice
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
Canola or olive oil
Salt and coarsely ground black pepper
Directions
1
Preheat oven to 425 degrees and adjust oven rack to center position. Combine all spices in a bowl and set aside.
2
Preheat a cast iron grill pan over high heat.
3
Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee/spice mixture onto 1 side of each steak.
4
Cook the steak, rub side down until nicely browned, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
