- 1 tbsp. espresso beans, coarsely ground
- 2 tsp. chili powder
- 2 tsp. light brown sugar
- 1 tbsp. dried oregano
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- ¼ tsp. granulated garlic
- ¼ tsp. granulated onion
- 4 12 oz. rib-eye steaks, cut 1 inch think
- extra virgin olive oil, for brushing
To make rub: Combine all rub ingredients in a small bowl. Brush steaks with oil and season with rub. Let stand at room temperature for 30 minutes.
Prepare outdoor grill for direct cooking over high (500°F) heat.
Brush grill grate clean. Place steaks on grill and close lid. Cook until steaks are browned on bottom, about 3 minutes. Flip steaks over and cook until other side is browned, 3 to 4 minutes for medium-rare. It is difficult to test steak with an instant-read thermometer, so judge by touch (see note) or by cutting into steak to check color. Remove from grill and let stand for 3 minutes before serving.
Judge doneness by touch: Some steaks, burgers, and fillets are too thin to get a correct reading with a thermometer, but you can test doneness by touch. Press meat in its thickest park with your forefinger. If it is rare, it will feel squishy. Meat cooked to medium will have some resilience, and well-done meat will feel firm. Remove meat from grill just before you think it has reached its optimum temperature and let it stand at room temperature for 3 to 5 minutes before serving.
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