4 bone in 2" thick ribeye steaks
2 tablespoons freshly ground dark espresso
2 tablespoon kosher salt
2 tablespoons paprika
1 tablespoon ground mustard powder
1 tablespoon ancho chile powder
1 tablespoon dark brown sugar
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1/2 teaspoon coco powder
1/2 teaspoon coriander
Olive oil
Bring your steaks to room temperature. Meanwhile mix all seasons together. Rub olive oil on the steaks then sprinkle with a generous amount of rub on the steaks and rub it into the steaks. Cover and put back in the fridge for at least 2-3 hours. When ready to grill let the meat come to room temperature before grilling. 9 minutes one side 8 on other for medium rare, 10/8 mins medium and 13/11 mins well done. Let meat rest for 5 mins.
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