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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 (500F to 550F) 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
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 (500F to 550F) 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
