Following in the tasty footsteps of the flank steak marinade we wrote about a few months ago, this rub recipe is a great inspiration for your summer grilling parties.
Serves: 4 (generously)
Preparation time: 30 minutes (including meat standing time)
Total time: 40 minutes
Ingredients
- 2 teaspoons cumin seed, toasted
- 2 tablespoons dark-roast coffee or espresso beans
- 1 tablespoon ground ancho chile pepper
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 rib-eye steaks, each about 8 ounces and 1-inch thick
- Extra-virgin olive oil
Directions
In a spice mill, pulse the cumin seed and coffee beans until finely ground. Transfer to a small bowl, add the remaining rub ingredients and stir to combine.
Lightly brush the steaks with oil and season evenly with the rub, pressing the rub into the meat. Cover and let stand at room temperature for 20 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat.
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily to indirect high heat.) Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
Recipe: Detroit Free Press
