BOLD STEAK RUB WITH COFFEE, COCOA, AND ANCHO CHILI
This is a bold steak rub with a mix of coffee, cocoa, and ancho chili. It might sound a little unusual, but it works. The coffee adds depth, the cocoa brings a subtle richness, and the ancho chili gives it a mild heat with a slightly smoky flavor.
It’s not overly spicy, just balanced. When it hits the heat, everything comes together into a deep, savory crust on the steak.
You can use it right away or let it sit on the meat for a bit before cooking. Either way, it’s a simple way to change things up from a basic salt and pepper rub.
Here goes. This does make enough for a lot of rounds.
Ingredients
Method
- Combine in a bowl and you can save it all in a 1 lb coffee can. Rub a bit of olive oil on steaks and them rub both sides of steaks with this bad ass rub. Let them rest for a while in fridge. Take them out a half hour before you grill so the meat warms up to room temp.
- 3/4 cup stone ground coffee (preferably Greek coffee…it makes it…. KINDA GREEK!)
- 3/4 cup Ancho chili powder (get it fresh)
- 1/3 cup cocoa powder
- 1/2 cup oregano
- 1/2 cup garlic powder
- 1/4 cup black pepper
- 1/4 cup thyme
- 3 Tbsp. ground mustard
- 4 Tbsp. cumin
- 4 Tbsp. kosher salt
- 1/4 cup packed brown sugar
Combine in a bowl and you can save it all in a 1 lb coffee can. Rub a bit of olive oil on steaks and them rub both sides of steaks with this bad ass rub. Let them rest for a while in fridge. Take them out a half hour before you grill so the meat warms up to room temp.
For the presentation, I used buffalo ribeye steaks cut at 1 1/2 inch thick
I just love buffalo. Much more than beef actually. The intensity of the flavors is addictive. In fact, when I switch back to beef, it has some kind watered down taste. It makes me think that buffalo is “beef and a half”.
It’s not the easiest thing to find, but it sure is worth it. When they’re available, I stock up and always have a nice supply of rib-eyes vacuum packed in the freezer. I order them cut bone in and about 1 1/2 inch thick. They end up around 18 to 24 oz. Big ass steaks.
One the grill is blazing hot, slap those babies on. Instead of letting them sear for a few minutes on each side like everyone says, I flip them every minute. This prevents the fat from catching fire, and actually bastes it with the fats. Once off, tent them with foil for 5 to 10 minutes. Let them relax and take the juices back in.
Nice. They turned out perfectly medium rare. Yes, I made 3 for 2 of us…. I want enough to not be able to finish.
This rub really gives it another dimension. Once grilled, the rub becomes its own charred beef flavored thing.
Enjoy this recipe!
OPA!
2 responses to “Coffee, Cocoa, & Ancho Chili Steak Rub Recipe”
Great techniques shared here. I like the idea of flipping the steaks every minute, instead of searing each side for longer times. Your rub made me think of mole sauce, and the addition of coffee is a perfect fit! On top of that, you make me want to search for buffalo. Thanks for sharing this!
Thanks! I learned of the steak flip years ago when I saw an early Iron Chef episode. The rub does have that hearty mole vibe! As for the buffalo, it used to be available at a supermarket every few months in the Seattle area. But that ended. I now find it at a meat market way out in the country around here.. It is definitely worth the search. And make sure you cook it a bit under what you normally like.