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Rib-Eye Steaks With Espresso Chile Rub

Steak Image

Kick the flavor of your next grilled steak up a notch with a delicious espresso-inspired rub. Ancho chile pepper adds a little heat and ground coffee beans offer a unique twist to your traditional steak recipe.

Preparation Time and Ingredients

Serves: 4
Prep time: 10 minutes
Grill instructions: direct high heat (450° to 550°F)
Grilling time: 6 to 8 minutes
Special equipment: spice mill


4 rib-eye steaks, each about 8 ounces and 1 inch thick
Extra-virgin olive oil

Rub Ingredients

2 teaspoons cumin seed, toasted
2 tablespoons dark-roast coffee or espresso beans
1 tablespoon ground ancho chile pepper
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Cooking Directions

1. In a spice mill, pulse the cumin seed and coffee beans until finely ground. Transfer to a small bowl, add the remaining rub ingredients, and stir to combine.

2. Lightly brush the steaks with oil and season evenly with the rub, pressing the rub into the meat. Cover and let stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct cooking over high heat.

3. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible. Cook to your desired doneness, 6 to 8 minutes for medium rare, turning once. If flare-ups occur, move the steaks temporarily over indirect high heat. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.