Coffee Crusted Rib-Eye Steaks

[Finney]

Coffee Crusted Rib-Eye Steaks
from Weber's Recipe of the Week


Rub
1 tablespoon finely ground dark-roasted coffee
2 teaspoons kosher salt
1 teaspoon light brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice


4 rib-eye steaks, 8 to 10 ounces each and about 1 inch thick
Extra virgin olive oil


In a small bowl mix the rub ingredients.

Lightly coat the steaks on both sides with the oil. Massage the rub into both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling.

With the lid closed, sear the steaks over Direct High heat (500°F to 550°F) until marked on each side, about 5 minutes, turning once. (If flare-ups occur, move the steaks temporarily over Indirect High heat.) Finish cooking the steaks over Indirect High heat until cooked to desired doneness, 2 to 3 minutes for medium-rare, turning once. Remove from the grill and let rest for 2 to 3 minutes. Serve warm.

Makes 4 servings

 

[TheCook]

Sounds like a good steak to have for breakfast right after you wake up.

 

[Unity]

What happens to the coffee grounds? This sounds like an interesting rub, but I have had coffee grounds in the bottom of my cup before and that's just gross.

Try snacking on some dark-chocolate-covered, dark-roasted coffee beans. You "grind" them with your molars. Really.

--John