STEAK COFFEE RUB
This gives steak an extra flavor kick! Rub on a steak and grill!
Provided by Dwaine
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk espresso powder, onion powder, paprika, brown sugar, black pepper, salt, and chili powder together in a bowl.
Nutrition Facts : Calories 28.4 calories, Carbohydrate 6.6 g, Fat 0.4 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 590.9 mg, Sugar 4.1 g
EASY COFFEE RUB FOR MEAT
Coffee can be used as a great way to start your day...or end it, at the grill. The dark and toasty undertones from the coffee in this dry rub pair well with dark meats. Any freshly ground coffee beans will work; choose dark roast for the biggest coffee flavor or a lighter roast if you're looking for something a little more subtle. Use on: Chicken thighs, duck, beef, lamb Make Ahead Tip: Store in an airtight container for up to 1 month.
Provided by CaliforniaJan
Categories Low Protein
Time 5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients and use on your desired protein for a dark, rich flavor. Below are suggested marinading times.
- EXTRA-FIRM TOFU.
- 30 minutes to overnight.
- 2-3 minutes per side.
- SALMON FILLET.
- 30 minutes.
- 3-5 minutes per side.
- CHICKEN BREAST boneless, skinless.
- 2 hours to overnight.
- 6-8 minutes per side; 165°F.
- CHICKEN THIGHS boneless, skinless.
- 2 hours to overnight.
- 6-8 minutes per side; 165°F.
- CHICKEN THIGHS bone-in, skinless.
- 2 hours to overnight.
- 15-25 minutes, turning occasionally; 165°F.
- DUCK BREAST boneless, skinless.
- 2 hours to overnight.
- 4-8 minutes per side; 150°F.
- PORK CHOPS bone-in, 3/4" thick.
- 2 hours to overnight.
- 3-4 minutes per side; 145°F.
- PORK TENDERLOIN.
- 2 hours to overnight.
- 14-16 minutes, turning occasionally; 145°F.
- FLANK STEAK.
- 2 hours to overnight.
- 6-8 minutes per side; 140°F for medium.
- STRIP STEAK bone-in, 3/4"-1" thick.
- 2 hours to overnight.
- 4-5 minutes per side; 140°F for medium.
- LAMB LOIN CHOPS.
- 2 hours to overnight.
- 5-6 minutes per side; 145°F for medium.
COFFEE RUBBED RIB-EYE
Steps:
- Combine all spices in a bowl.
- Preheat oven to 425 degrees F.
- Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
COFFEE-ROASTED FILLET OF BEEF
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around. Take this coffee-roasted beef with mushrooms and pasilla chili broth. I couldn't imagine why I had ever cut it out - so busy, so restauranty. But I tried it, soaking chilies in one corner, shiitakes in another, coating the beef with ground coffee and roasting it. Stacking was involved in the plating. I brought the admittedly gorgeous dishes to the table with a cynically arched brow. It was heavenly. And my faith was restored.
Provided by Julie Powell
Categories dinner, main course
Time 2h30m
Yield Serves 4 to 6
Number Of Ingredients 17
Steps:
- Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 tablespoon butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 teaspoon salt and the brown sugar. Season to taste.
- Preheat the oven to 400 degrees. In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
- Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135 degrees.)
- Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
- In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
- Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 893 milligrams, Sugar 5 grams, TransFat 1 gram
AROMATIC SPICED COFFEE RUB FOR MEAT
Like a marriage of two fiery and hot-headed people, the pairing of spiced coffee with a strongly-flavored meat (such as venison) might seem odd; yet this versatile rub both tames and accentuates the meat sumptuously - the sharpness of the coffee and the aromatic notes from the star anise and clove will balance the gaminess of the venison. No further preparation is needed other than a slow roast to marry these powerful and strangely complementary lovers.
Provided by Annacia
Categories Spicy
Time 10m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Grind the spices together in a spice grinder, careful to let the contents settle before removing the lid.
- Mix well in a bowl with salt, sugar, and garlic powder.
- Rub on beef roast or venison and let sit for at least 2 hours.
- Roast the meat as directed by your recipe.
- [Chef's Note: This rub can also be used for grilling meats such as beef, chicken, duck and pork, although the coffee flavor will be quite strong if the meat is not slow-roasted. For grilling, it is suggested using only 2 tablespoons of coffee beans, and using the rub as a seasoning, rather than completely covering the meat.].
COFFEE-CHILE DRY RUB
This easy-to-make seasoning mixture gives meat a spicy, slightly sweet flavor. Apply a thin coating before grilling beef, pork or lamb. Or use as a condiment to season the meat once you've carved and portioned it.
Provided by Matt Lee And Ted Lee
Categories barbecues
Time 5m
Yield About 1 cup, enough for 4 to 6 large steaks
Number Of Ingredients 6
Steps:
- In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
- Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 14 grams
ALL-PURPOSE CALIFORNIA BEEF RUB
A good rub makes grilling or roasting easy. This one combines the best of the salt-pepper-garlic notes of Santa Maria-style barbecue with the depth of coffee and clove. Diners will be hard-pressed to place its complex flavor until you tell them the components. The rub is easy to double and keeps for a long time in a jar or a zipper-lock bag. It should stay on the meat for at least two hours, but overnight is best.
Provided by Kim Severson
Categories easy
Time 5m
Yield About 1/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients and store in an airtight container.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 40 milligrams, Sugar 5 grams, TransFat 0 grams
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