I recently started toying with dry steak rubs that were easy to put together, and when seared, create nice crispy crusts. My favorite thus far has been a light coat of olive oil, salt and pepper, and some fresh ground coffee. I let it set about 20 minutes at room temp, then throw a pan on the stove, let it get as hot as it possibly can, and sear each side about 30 - 45 seconds before moving to the grill for desired finish. So far this has produced really nice sear with a really nice crust.

I have a bone-in ribeye and another NY strip I want to experiment with this week, any suggestions? I'm trying to get this perfect in time for father's day.

Sounds horrible to me, though I haven't tried it. (Never will either)

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Originally posted by Board-O:
Sounds horrible to me, though I haven't tried it. (Never will either)

Ever tried the Kona-Crusted steak at Capital Grill? Same concept. It's really great.

So you eat the ground coffee?

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Originally posted by jorgerunfast:

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Originally posted by Board-O:
Sounds horrible to me, though I haven't tried it. (Never will either)

Ever tried the Kona-Crusted steak at Capital Grill? Same concept. It's really great.

We dined there last month and a couple of my friends ordered their steaks prepared this way. They both said it was very good. I now regret not giving it a try; maybe next time.

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Originally posted by Board-O:
So you eat the ground coffee?

Yup. It's finely ground coffee, so you eat it in the same way that you're eating the salt or pepper that you put on the steak. Once you sear it, it becomes a crust. Here's a detailed recipe of the Kona Crust at Capital:

"... rub the beef with a blend of decaffeinated Hawaiian Kona Coffee, granulated sugar, cocoa powder and garlic powder. The chef then sears the steak in a pan to begin caramelizing the rub’s sugar and finishes the dish by adding some caramelized shallot butter."

Do you have any suggestions for a dry rub?

I use dry rubs all the time. My current favorite is a Lone Star Rub from Weber:

Rub
2 teaspoons kosher salt
1-1/2 teaspoons pure chile powder
1-1/2 teaspoons granulated onion
3/4 teaspoon granulated garlic
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon


I usually make it in bulk and keep in a sealed container. When I need it, I pour a generous amount on a paper plate, coat both sides of the steak, and return the unused portion to the container. Let the steaks sit for at least 20 minutes before grilling.

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coat both sides of the steak, and return the unused portion to the container.

Are you recycling rub that has already touched the meat?
Is the cinnamon flavor subtle or more in your face?

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Originally posted by snipes:

Are you recycling rub that has already touched the meat?

Not quite. I start on one edge of the plate and move towards the opposite side. There is always more rub than I need that never comes in contact with the meat. Simply brush the untouched portion back into the container.

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Is the cinnamon flavor subtle or more in your face?

The cinnamon is definitely subtle. You could add more to taste, or simply leave it out if you don't like it.

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Originally posted by thelostverse:
I use dry rubs all the time. My current favorite is a Lone Star Rub from Weber:

If you like grilled salmon give your rub a try. It is similar to what I sometime use when I grill salmon.

I've been using Adam's Steak Rub that I purchased from a Williams & Sonoma outlet.

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Originally posted by Board-O:
So you eat the ground coffee?

fairly common at high end southwestern restaurants. robert del grande does (did) this at cafe annie in houston.

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Originally posted by errestaurants:


cafe annie in houston.

Excellent restaurant.

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Originally posted by DoubleD:
I've been using Adam's Steak Rub that I purchased from a Williams & Sonoma outlet.

I just about bought some of this when I was in W & S the other day. Have you enjoyed it?

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Originally posted by gigabit:

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Originally posted by DoubleD:
I've been using Adam's Steak Rub that I purchased from a Williams & Sonoma outlet.

I just about bought some of this when I was in W & S the other day. Have you enjoyed it?

Yes, we use it all the time now. The small can goes a long way.

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Originally posted by DoubleD:

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Originally posted by gigabit:

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Originally posted by DoubleD:
I've been using Adam's Steak Rub that I purchased from a Williams & Sonoma outlet.

I just about bought some of this when I was in W & S the other day. Have you enjoyed it?

Yes, we use it all the time now. The small can goes a long way.

Thanks. I think I'll pick some up the next time I stop by W-S.

I’ve had steak with a coffee type rub at restaurants a couple times and really liked the flavor. The restaurant at the Montage resort in Laguna Beach has a great coffee rubbed NY strip. I have not tried it at home yet…

With a fine steak, I can't see the introduction of coffee and other strong flavors. Maybe with a lesser cut.

I have enjoyed steaks with various rubs, but nothing tastes as good as a well marbled rib eye (no rub)!

If I was using 30-day+ dry-aged steaks or some kind of imported wagyu, I would just season it with salt and pepper. Any other steaks I put a rub on them.

Emeril's Original Essence.
Store bought, but really good on Rib Eye. Have two steaks resting in the fridge now prepped and ready to go in a few hours.

Had a coffee based rub from Williams Sonoma but didn't care for it.

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Originally posted by wine+art:

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Originally posted by errestaurants:


cafe annie in houston.

Excellent restaurant.

Agree. Annie has been around through some tough economic times and fads. Robert and Lonnie just stick with what they do best.

Mmmm, steaks were good last night. Paired really well with a 2002 Justin Isosceles (2hr decant).

go to Cooks Illustrated.com. If you subscribe go to dry rubs, if not do. you will not be disappointed. Coffee is used often in rubs. Last weeks S F Chronicle has a recipe for grilled pork tenderloin with coffee-molasses barbecue sauce. Go to S F Gate.com and start searching. i wish I could insert these location but i am not that savvy

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Originally posted by errestaurants:

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Originally posted by wine+art:

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Originally posted by errestaurants:


cafe annie in houston.

Excellent restaurant.

Agree. Annie has been around through some tough economic times and fads. Robert and Lonnie just stick with what they do best.

I think I heard he was changing the restaurant.