Coffee Chipotle Rubbed Grilled Steak

Coffee Chipotle Rubbed Grilled Steak

I first sampled a version of this flavorful steak at a restaurant quite a few years ago when coffee rubbed steaks were a bit of a rage. I loved the earthiness of the coffee with the smoky spices; it is a delicious complement to the flavor of a good quality steak. I've tweaked my version of the recipe a few times and now make it with chipotle powder as the main spicy element rather than the chili power in my original version because I like the smoky flavor so much but you could easily use the chili powder if you like a bit milder spice.

Makes sufficient dry rub for 4  twelve ounce striploin steaks.

Mix together until well blended:

• 3 tsp very finely ground coffee (I grind whole beans to a very fine powder)
• 1 tsp granulated garlic (or garlic powder)
• 1 tsp kosher salt
• 1/2 tsp coarsely ground black pepper 
• 1 tsp ground coriander seed
• 1 tsp brown sugar
• 1 tsp chipotle powder (more or less to taste, depending on how spicy you like it)
• 2 tsp smoked paprika
• 1 tsp powdered ginger

Rub each of the steaks on all sides with about

• 1 tsp olive oil

Sprinkle both sides of the steak and the edges with the coffee and spice rub. Cover and refrigerate for at least an hour or even overnight. Before you are ready to grill the steaks take them out of the fridge to warm up for at least a half hour.

I used an oiled cast iron grill pan to cook this steak but a lightly oiled cast iron skillet also works well if you are not using the back yard grill.

Grill over high heat until your desired internal temperature is reached. I like medium rare at about 135 degrees F on a meat thermometer. Tent the steaks loosely with aluminum foil and let rest for 5 minutes before serving.