Here’s a Denver steak with a homemade espresso coffee and ancho chile rub (with other stuff – a Bobby Flay-inspired recipe in the comments)
Here’s a Denver steak with a homemade espresso coffee and ancho chile rub (with other stuff – a Bobby Flay-inspired recipe in the comments)
by bike_it
2 Comments
bike_it
1/2 – 1 t cornstarchhomemade coffee rub because it is surprisingly delicious on steak (and Korean-cut short ribs and pork ribs). There’s a lot of coffee rubs on the market so if you’ve never tried one, give it a shot. The coffee adds a great flavor and seems to enhance the flavor instead of overpowering it. The chile powders, paprika, and the small amount of sugar also help with the color (and the flavor). The homemade version is cheap to make especially if you make espressos or Cuban coffees. My recipe is based on one from Bobby Flay, but feel free to make your own substitutes.
Use your preferred amount and type of salt and pepper in addition to the rub. I put Kosher salt on both sides and ground black pepper on the second side that hits the pan. I don’t put any pepper on the first searing (presentation) side and add some fresh ground pepper after cooking. It may not make a difference, but I put the salt on before the rub so it soaks into the meat easier. If you notice salt on top on the raw pic, that’s from sprinkling some of the “plate” seasonings back on.
Coffee rub for a small spice container:
(T=tablespoon, t=teaspoon)
2 T ancho chile powder (not spicy)
2 T finely ground espresso
1 T smoked or Spanish paprika or any other paprika
1 T dark brown sugar
1/2 T dry mustard
1/2 T ground coriander
1/2 T dried oregano
1 t ground ginger
1 t cayenne or chile de arbol powder (spicy)
1 t chipotle chile powder (a little spicy)
1/2 – 1 t cornstarch (prevents caking? I’ve been messing around with this)
2 Comments
1/2 – 1 t cornstarchhomemade coffee rub because it is surprisingly delicious on steak (and Korean-cut short ribs and pork ribs). There’s a lot of coffee rubs on the market so if you’ve never tried one, give it a shot. The coffee adds a great flavor and seems to enhance the flavor instead of overpowering it. The chile powders, paprika, and the small amount of sugar also help with the color (and the flavor). The homemade version is cheap to make especially if you make espressos or Cuban coffees. My recipe is based on one from Bobby Flay, but feel free to make your own substitutes.
The rub below has no salt or pepper, will fit in a small spice container, and is half the amount from the original source ([https://www.foodnetwork.com/recipes/bobby-flay/coffee-rubbed-rib-eye-recipe-1916521](https://www.foodnetwork.com/recipes/bobby-flay/coffee-rubbed-rib-eye-recipe-1916521)).
Use your preferred amount and type of salt and pepper in addition to the rub. I put Kosher salt on both sides and ground black pepper on the second side that hits the pan. I don’t put any pepper on the first searing (presentation) side and add some fresh ground pepper after cooking. It may not make a difference, but I put the salt on before the rub so it soaks into the meat easier. If you notice salt on top on the raw pic, that’s from sprinkling some of the “plate” seasonings back on.
Coffee rub for a small spice container:
(T=tablespoon, t=teaspoon)
2 T ancho chile powder (not spicy)
2 T finely ground espresso
1 T smoked or Spanish paprika or any other paprika
1 T dark brown sugar
1/2 T dry mustard
1/2 T ground coriander
1/2 T dried oregano
1 t ground ginger
1 t cayenne or chile de arbol powder (spicy)
1 t chipotle chile powder (a little spicy)
1/2 – 1 t cornstarch (prevents caking? I’ve been messing around with this)
Did you really sear the steak in aluminum foil?