Chili And Coffee Rubbed Steaks Recipes

Steps:

• Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

Steps:

• Combine 2 tablespoons brown sugar, the instant coffee, cocoa powder, mustard powder, chile powder, cinnamon and 1 teaspoon salt in a bowl; rub the mixture between your fingers until fine. Season the steak with salt, then generously rub with the coffee-spice mixture.
• Heat the vegetable oil in a large cast-iron skillet over medium heat. Working in batches if necessary, sear the steak, 3 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest; reserve the juices in the skillet.
• Add the remaining 1 teaspoon brown sugar and the onion to the skillet. Sprinkle with 1/4 teaspoon salt, and pepper to taste; cook over medium-high heat, stirring frequently, until the onion is soft and golden, about 5 minutes. Add the bell pepper and 1/4 cup water; cook, stirring, until crisp-tender, about 5 minutes. Stir in the lime juice. Season with salt and pepper.
• Slice the steak against the grain. Divide the steak, bell pepper, onion and the juices from the skillet among plates. Serve with lime wedges and cornbread.

Steps:

• Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently. Transfer to a spice grinder and finely grind. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl.
• Blot the steaks dry. Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure.
• Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest 15 minutes before slicing.

Steps:

• Combine all spices in a bowl.
• Preheat oven to 425 degrees F.
• Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

Steps:

• Mix all spices together in a small bowl.
• Brush steaks on both sides with olive oil.
• Rub each side of the steaks with 1-2 tablespoons of the spice mixture.
• Let steaks stand out of refrigerator for 1/2 hour.
• Preheat BBQ grill to high.
• Cook steaks directly on grill for 2 minutes, flip and rotate 1/4 turn. Repeat three more times until steaks have been cooking for 8 minutes total, 4 on each side. The rotation will leave nice grill marks on the steaks.
• Move steaks to upper rack of grill, reduce heat to medium, and close lid.
• Continue cooking, flipping every few minutes, until desired doneness is reached. I find 1 1/2 inch thick steaks generally take 16-18 minutes of total cooking time to reach Medium rareness.

Steps:

• For the marinade: In a bowl, combine coffee, smoked paprika, garlic powder, onion powder, salt, black pepper, lime zest, and sliced chili peppers. Stir; then whisk in 1 cup of oil. The marinade should be thick enough to coat the back of a spoon. Place the rib-eye in a baking dish and spread evenly with the marinade on both sides. Cover and marinate in the refrigerator for 3 hours.
• Cook the steak: Preheat oven to 375 F. Heat a cast-iron skillet to smoking and add 3 tablespoons of grapeseed oil. Place the rib-eye into the pan to sear, about 2 minutes. When it's golden brown around the edges, place in the oven and cook approximately 12 minutes or until a thermometer registers between 138-145 F. After 7 minutes, flip the steak and cook another 5 minutes.
• Remove steak from from the oven and allow meat to rest in the pan for 4 minutes to lock in juices. Slice against the grain and serve.

Steps:

• In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
• Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.

Steps:

• Select your favorite cut of steak - Ribeye, T-Bone, or New York works well. Make sure the cut is 2" or better. The grade should be choice or above.
• Select your favorite dark roast coffee. Fine, Espresso, or Turkish grind will suffice.
• Select an Olive or Canola Oil.
• Preheat a cast iron skillet. Brush the oil on both sides of the steak. Apply salt and pepper liberally. Any other favorite spices can be applied, such as mustard, ginger, oregano, etc.
• Hand rub 2 tablespoons of coffee onto one side of the steak. Cook approximately 3-4 minutes or until golden brown.
• Flip each steak and repeat the coffee rub.
• Finish each steak off on the grill.
• Enjoy!

Steps:

• Mix thoroughly.
• To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
• Bring meat to room temp before cooking.
• Enough rub here for 3-5 pounds meat.

Steps:

• Place the garlic, cumin, and cilantro in a food processor and blend till coarsely chopped.
• Add the chilis(this will be quite spicy-use less if desired), olive oil, salt, and pepper and process until smooth.
• Rub the chili mixture onto the steak. Let the steak stand at room temperature 2-3 hours(or in the refrigerator overnight). If you refrigerate, allow the meat to come to room temperature before grilling.
• Grill over a hot falme for about 5 minutes per side for medium rare, a few minutes longer for well done. Enjoy!

Steps:

• Prepare grill.
• Combine first 8 ingredients in a small bowl.
• Rub spice mixture evenly over steaks; let stand 10 minutes.
• Place steaks on a grill rack coated with cooking spray.
• Grill 5 minutes on each side or until desired degree of doneness.

Steps:

• In a small airtight container, combine chile powder, espresso powder, sugar, cinnamon, and pepper. Cover and shake well to combine. Store at room temperature, up to 1 month.
• To use, heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Rub 1/4 cup mixture on both sides of a 2-pound flank steak; season with coarse salt. Grill about 7 minutes per side for medium-rare, flipping once.