Thanks to Bunny Bennett for submitting this recipe!
4, 2″ thick rib-eye steaks
Coarse Sea Salt
1/4 Cup ground espresso coffee
1/4 Cup light brown sugar
1 tsp Ground Cumin
1/4 tsp Chile Powder
1 tsp Cayenne Pepper
Rub the steaks with about 1/4 tsp of coarse sea salt on each side. Cover with foil and set aside for 2 hours. Mix remaining ingredients together.This is your “dry rub” mixture.
After steaks have set for 2 hours, rub each side with the dry rub mixture. Again cover and set aside for 2 more hours.
Prepare the grill. Be sure coals are hot. Put steaks on grill. Turn steaks in 20 minutes (adjust if you’re using gas, and keep an eye on them either way!). Cook for an additional 15 minutes. Remove from the grill and allow to rest for 5 to 10 minutes.
Editors’ note: For a shortcut in the steak rub prep, try our Espresso Rub.