Coffee Rubbed Rib Eyes

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The first time I ever tried coffee-rubbed steak was at The Capital Grille. I had a Kona-Rubbed Rib Eye..Wow, what a steak! Mouthwateringly delicious. I wanted to try my hand at making these at home…Today’s steaks were not dry aged but that would certainly make them only that much better. These Rib Eyes were fresh from the Amish Market. They’re seasoned with a coffee-spiced mixture, grilled to perfection then topped with a Dos XX Amber reduction…now that’s the perfect steak!   

Coffee Rubbed Rib Eyes
1 tablespoon extra virgin olive oil
1 tablespoon finely ground coffee
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon brown sugar
1/2 tablespoon Montreal steak seasoning
2 teaspoons salt

Drizzle olive oil on both sides of steaks. In a small bowl combine ground coffee, paprika, cumin, brown sugar, steak seasoning and salt. Sprinkle both sides of steaks with seasoning mix. Set aside until grill is ready. Prepare the Dos XX Amber reduction.

Dos XX Amber Reduction
1 tablespoon extra virgin olive oil
1 shallot, minced
2 garlic cloves, minced
1 cup beef stock
1/2 cup Dos Equis Amber beer (Dos XX)
1 tablespoon Dijon
1 tablespoon unsulfured molasses (or honey if you don’t have any molasses)
salt & pepper (to taste)

In a sauce pan, heat the olive oil, shallot and garlic. Sauté five minutes on medium heat. Pour in the beef stock and the beer. Whisk in the Dijon mustard, molasses (or honey), salt & pepper. Bring to a boil over high heat; reduce heat to low and simmer for 30 minutes, until reduced. Grill the steaks 4 minutes on each side on either an outside grill or using a grill pan. Remove from heat and allow to rest 5 minutes to redistribute the juices. Serve with the Dos XX Amber Reduction. Delicious!

 

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