This Is the Ingredient You Should Be Rubbing on Your Steak
Categories: Food

This Is the Ingredient You Should Be Rubbing on Your Steak

Coffee — It’s one of the staples of our lives. Any task seems easier with a steaming latte in hand. Have you ever tried eating it though? Not coffee-flavored food like ice cream. Actual fresh-ground coffee. Sound strange? Yeah, we though so too, until we mixed it with chili, sugar and spices and covered our steak in the stuff. One word. A-M-A-Z-I-N-G.

Ingredients:

Serves 2

Steak:

– 1 Tablespoon packed finely ground coffee (not instant coffee)

– 1 Tablespoon packed light brown sugar

– 1 teaspoon hot chili powder

– 1 teaspoon paprika

– ½ teaspoon salt

– ¼ teaspoon garlic powder

– ½ teaspoon freshly ground black pepper

– 2 ribeye steaks (1 inch thick), taken out of the fridge at least 30 minutes before cooking

– 2 Tablespoons vegetable oil

Chili Lime Butter:

– 1 green chili

– 1 clove garlic

– 1 lime

– 6 Tablespoons salted butter, slightly softened

– pinch of salt

Instructions:

  1. Start by making the butter. Chop the chili very finely, peel and crush the garlic and zest the lime (you only need the zest).
  2. Mix the chili, garlic and lime zest into the softened butter along with a pinch of salt. Spoon the mixture into a small dish that has been lined with plastic wrap. Place the butter in the fridge to chill for at least 30 minutes.
  3. Now prepare the steak. Preheat a griddle until very hot. Mix the coffee, brown sugar, chili powder, paprika, salt, garlic powder and black pepper in a small bowl. Rub coffee mixture onto both sides of steaks, pressing the mix in with your hands.
  4. Brush the griddle with oil and add the steaks. Cook for two minutes on one side, then turn over and cook for 1-2 minutes on the other side (one minute for medium-rare, two minutes for medium). Cook for longer if your steak is thicker.
  5. Take the steaks off the griddle and let rest for five minutes. Take the chili lime butter out of the fridge and remove from the dish. Unwrap the plastic wrap, then chop the butter into chunks. Place the steaks on two plates, top with a couple of chunks of the chili lime butter and serve with fries and salad.

Start by making the butter. Chop the chili very finely, peel and crush the garlic and zest the lime. Why not make some mojitos with the lime juice?

Mix the chili, garlic and lime zest into the softened butter along with a pinch of salt. Spoon the mixture into a small dish that has been lined with plastic wrap. Place the butter in the fridge to chill for at least 30 minutes. You can use this butter in other meals if you have any left.

Now prepare the steak. Preheat a griddle until very hot. Mix the coffee, brown sugar, chili powder, paprika, salt, garlic powder and black pepper in a small bowl. Rub coffee mixture onto both sides of steaks, pressing the mix in using your hands.

Brush the griddle with oil and add the steaks. Cook for two minutes on one side, then turn over and cook for 1-2 minutes on the other side. Cook for longer if your steak is thicker or if you like it well done.

Take the steaks off the griddle and let rest for five minutes. Take the chili lime butter out of the fridge and remove from the dish. Unwrap the plastic wrap, then chop the butter into chunks. Place the steaks on two plates, top with a couple of chunks of the chili lime butter and serve with fries and salad.

Decadent butter plus decadent steaks makes a meal to remember.

Do you have a favorite steak rub? Let us know in the comments below — we’d love to try it!