Coffee Dry Rub for Steaks - Superb!!

Our local grocery store had a 12 hour meat sale.  I buy all my meat at Costco, but they had some other things that were such a great deal that I braved the crowds.   They always have lots of demo folks for these "events."  The DOMA Coffee Roasting Company, a local company, was giving away large sample bags of coffee and this recipe for a coffee dry rub for steaks.

I tried it out yesterday for our dinner (which we try to eat in the early afternoon a la "Let's Do Lunch" plan for eating.  It was superb! 

The following recipe is for 4 large steaks.  I cut the recipe in half since our steaks were not huge and we only were cooking two.  I used our favorite tri-tip steaks but would love to try it on Rib Eyes. 

This is the full recipe that serves 4

FOR THE COFFEE RUB

1/2 cup coarse ground coffee

1/4 cup Kosher salt (I used course ground Kosher)

1/4 cup coarse ground black pepper

1/4 cup dark brown sugar

FOR THE STEAKS

2 tablespoons canola oil

4 (8 ounce) New York or Rib Eye steaks

Preheat oven to 400 degrees.

• To make the dry rub, place the coffee, salt, pepper and brown sugar in a small bowl and toss gently with a fork to combine. 
• Heat the canola oil in a large heavy oven-proof skillet (preferably cast-iron) over high heat until almost to the smoking point. 
• Pat steaks dry with paper towels and generously and evenly coat all sides with the coffee rub.
• Sear well to form a good crust, about 2 to 3 minutes per side. Don’t panic if the steaks look a little charred, that’s what you’re going for and will ensure lots of flavor. 
• Transfer the skillet to the hot oven and cook for 7 to 9 minutes for medium rare, or until desired doneness.
• Let the meat rest for 5 to 10 minutes before devouring.

Below is all the ingredients in my "let's play TV cooking show" bowls.  I found them at the dollar store.  Three of the larger ones for $1.00 and  four of the slightly smaller ones for $1.00.  It really makes sense to measure out all your ingredients in advance.  Sometimes I get lost in the middle of a new recipe with lots of ingredients and wonder if I'd added everything.  It also seems to keep the kitchen neater and I really do feel like I'm doing a cooking show.  My hubby loves to play "audience."

 All stirred up and smashed unto the steaks...

 After being cooked and "resting" on the counter.  I put a piece of foil over them after I took the picture.

While the steaks were resting I threw the mushrooms in a hot pan and decided to sprinkle them with the dry rub.  It was a good decision.  They browned up beautifully in much less time than usual.  Mushrooms should be cooked at high heat for a short time. And unless they are absolutely filthy, just brush them with a soft brush. If you can't find a mushroom brush a  ultra soft nylon baby brush will work.

 All plated and ready to eat.  Hubby pulled out the breakfast rooster plates instead of our nicer everyday china, but in the greater scheme of things it was an "oh well" moment.  The steamed broccoli has a dusting of freshly grated imported Romano cheese.  For starters we had a very small bowl of homemade lentil soup with a splash of extra dry Sherry and a small plate of olives, carrot and celery sticks

 Saudra over at Let's Eat! and Lose Weight follows "Let's Do Lunch" plan and has lost over 60 lbs. She is a wonderful cook and has lots of great recipes and insights at her blog.