We love making dry rubs for our steaks (pretty much any steak can be made with a dry rub), but we have a problem: Every time we grill one of our steaks with a dry rub on, about half of that beautiful rub falls off of the steak when it is flipped.
To solve this problem, Glenn came up with a quick and easy trick for keeping the dry rub on the steak. The idea is to press it in with the back of a spatula (watch the video below to see how). This causes the steak to absorb the dry rub (and all those great flavors)!
So, on to the recipe and video! Scroll below the video for the recipe.
Steak with Coffee Dry Rub (Recipe and Video)
- 2 steaks (use your steak of choice--here we used New Yorks).
- 2 tablespoons ground coffee
- 1 teaspoon salt (in this recipe, we used a combination of coarse pink Himalayan sea salt and regular ground sea salt)
- 1 teaspoon oregano
- 1/2 teaspoon ground black pepper
- Heat up your grill.
- Combine the dry rub ingredients (coffee, salt, oregano, pepper), and rub into the steaks as shown in the video.
- Put the steaks on the grill and cook until done, flipping as necessary. The temps are 125 F for rare, 130-135 for medium rare, and 140-145 for well done. Allow the steak to rest 5 minutes before cutting it against the grain.