Roasted coffee beans can be just as intense and flavor packed as the fresh spices I use in barbecue rubs, like cumin and peppercorns. Ground with a whole pack of spices, coffee adds richness and a toasty bitterness to this rub, my new favorite for beef and lamb. And roasted coffee and smoky chipotle together have as much jolt as a double espresso.
Coffee Spice-Rubbed Ribeye with Smoky Tomato/Red Chile Ingredients
For the Rub:
- 1/4 cup ancho chile powder
- 1/4 cup finely ground espresso-roast coffee beans
- 2 tablespoons sweet paprika
- 2 tablespoons dark brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 1 tablespoon ground coriander
- 2 teaspoons ground ginger
- 2 teaspoons chile de arbol powder
For the Salsa:
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 teaspoons chipotle puree
- 3 ripe large tomatoes, diced
- 1 small red onion, halved and thinly sliced
- 1 serrano chile, seeded and finely chopped
- 1/4 cup chopped fresh cilantro leaves
- 2 teaspoons honey
- Salt and freshly ground black pepper
For the Steaks:
- 2 (24-ounce) bone-in or (20-ounce) boneless ribeye steaks, cut 2 inches thick
- Salt and coarsely ground black pepper
Coffee Spice-Rubbed Ribeye with Smoky Tomato/Red Chile Instructions
For the Rub:
- Combine all the ingredients in a bowl or a jar with a tight-fitting lid and mix well.
- Note: The rub keeps well for months, stored at room temperature in a jar with a tight-fitting lid.
For the Salsa:
- Whisk together the vinegar, oil and chipotle puree in a medium bowl. Add the remaining ingredients and toss to combine. Season to taste with salt and pepper.
- Note: The relish can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature before using.
For the Steaks:
- Heat your grill to high.
- Season the steaks with salt and pepper. Rub 2 tablespoons of the coffee rub onto one side of each steak. Grill the steaks rub side down, until lightly charred and crusty, 4 to 5 minutes. Turn the steaks over, reduce the heat to medium or move to a cooler part of the grill, close the grill hood, and grill until medium-rare, 8 to 10 minutes more.
- Remove the steaks from the grill and let rest for 5 minutes.
- Cut the steaks into 1-inch-thick slices and serve immediately, topped with tomato salsa.
Photo by Skitterphoto via Pexels
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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