- 1/4 cup Cocoa
- 1/3 cup Ground Coffee
- 1/3 cup Brown Sugar
- 1 teaspoon Paprika
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
What adult doesn’t crave that rich smelling, warm cup of liquid gold first thing in the morning and the occasionally throughout the day? Until recently coffee was something I only drank and used to make chocolate cakes or Tirimisu with. And then a year or two ago I saw one of the contestants on “The Next Food Network Star” utilize coffee grounds to switch up his steak I was shocked and then excited because I am a coffee addict (at least between the hours of 4am and 6am). I had to give this a try and I absolutely needed my other half to check it out as he is a tried and true… SODA drinker.
I searched the internet for recipes and discovered that this is not a popular meat rub way to go (yet). But, I did find some recipes and I started fooling around with them. The coffee, sugar and cocoa work together beautifully. It makes your steak smell heavenly and taste rich. These days I tend to lean more towards cooking our dinners through water immersion/Sous Vide so it’s important every step after the cook is important because that is what is going to drive the success of the dinner. Chocolate, coffee and brown sugar work perfectly on this cut of meat. It makes it very flavorful (there was no A-1 at this meal).
If you’re a lover of coffee, cocoa and sugar; if you’re adventurous and willing to try making a steak differently than what you usually make – take a walk on the wild side and try this dry rub. It is not limited to Sous Vide cooking. You can use it on any type of meat that you BBQ.
As soon as the temperatures improve here in sunny and very hot Phoenix, AZ I’m going to try this on a Tri-Tip.. in my smoker. I expect that’ll make for a decadent Tri-Tip that will make my neighbors hungry.
Set up your Sous Vide - for a steak cooked up to medium rare the temperature of the water should be between 127F and 129F.
Vacuum seal your 'naked' steaks, then drop them in the water.
** I vacuum seal all the meat that I buy, then I freeze it. When it's time to use I simply drop it in the water as it's heating up. No Fuss, No Muss!
1 - 2 hours
When the time to cook your meat has elapsed, remove the bag(s) from the sous vide, cut and drain the juices.
Set the meat on a plate or cutting board and then pat it dry. This step is extremely important when you're cooking your meat through water immersion. If you don't dry it before you sear it (lets face it, 'cooked' meat straight from a sous vide bag is not very appetizing) the sear will not be good.
Pre-heat your cast iron skillet or whatever pan you're going to sear the meat in. Add 2 tablespoons of olive oil and a tablespoon of butter.
Liberally cover one side of the ribeye then gently lower onto the hot skillet with the prepared side down. Make sure you're putting the bottom of the steak in the pan closest to you, then gently lower the rest of it.. so when you're finished your hand is closest to the wall. By doing this you will help avoid any hot oil from splashing/popping on you.
Sear for a moment or two on each side. Keep in mind that since this dry rub mostly consists of cocoa (I actually used dark cocoa when I put the rub together) and coffee grounds - the steak is going to appear dark. But when you cut it you'll be thrilled to see how moist and tasty it actually is.