Why You Should Be Rubbing Coffee on Your Steak
- 1 tablespoon packed finely ground coffee (not instant coffee)
- 1 tablespoon packed light brown sugar
- 1 teaspoon hot chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 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
- 1 green chili
- 1 clove garlic
- 1 lime
- 6 tablespoons salted butter, slightly softened
- pinch of salt
Start by making the butter. Chop the chili very finely, peel and crush the garlic and zest the lime (you only need the zest).
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.
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.
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.
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.