Rubs and Sauces

Red Eye Coffee Rub

Rubs and Sauces

Red Eye Coffee Rub

10.95

Coffee is not just for your mug or dessert! Explore the savory applications of coffee with this delicious spice rub. Give a boost to your favorite protein's flavor profile and your energy level!

For 10 years, we've rubbed these spice blends into everything you can imagine at my restaurant, Chef and the Farmer. They are staples in my kitchen. Familiar but different, Rub it In spice blends should be staples in your pantry too.

Ingredients: brown sugar, coffee beans, salt, Turkish cumin, smoked paprika, garlic, New Mexico chile pepper, coriander

3 oz

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GOES WITH

RECIPE

Big Ribeyes with Tomatoes, Olives, Blue Cheese and Chimmichurri

Big Ribeyes with Tomatoes, Olives, Blue Cheese and Chimmichurri

I love big fatty pieces of meat next to bright salads. The union creates balance that makes me want more of both. I know you’re going to want to put the rub on both sides of the steak, but resist that urge. Too much to a great thing is still too much.

Ingredients

TOMATO SALAD

  • ¼ cup warm water
  • 2 garlic cloves, grated on a microplane
  • 2 tablespoons finely chopped oregano
  • 1 tablespoon finely chopped mint
  • 2 medium red onions, peeled and sliced into ½ inch rounds
  • 4 cups tomatoes, about 2 pounds, sliced into ¼ inch wedges
  • ⅓ cup Kalamata olives, quartered (optional)
  • ⅓ cup high quality blue cheese such as Maytag, crumbled (optional)
  • 1 ½ teaspoons salt, divided
  • ⅛ teaspoon chili flakes
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon sherry vinegar
  • 2 tablespoons vegetable oil
  • 1 orange, yellow or green bell pepper, cut into 1/16 of an inch julienne
  • 2 tablespoons finishing oil

RIBEYES

  • 4 – bone-in 20oz Ribeye Steaks or the biggest steak you can find
  • 2 tablespoons salt
  • 3 tablespoons vegetable oil, divided
  • ¼ cup RED EYE COFFEE RUB

Make the salad: In a small bowl, stir the salt into the water to dissolve. Set aside.

In medium bowl, mash together the garlic and the chili flakes. Whisk in the herbs, vinegar and salt solution. Set aside and let the flavors mingle for at least an hour.

Heat a grill pan or cast iron skillet over medium high heat. Brush the onion slices with the oil and char on both sides. Don’t be afraid to get them quite brown. The char will build lots of flavor in the salad. Set them aside to cool.

Once the onions are completely cool, stir them along with the tomatoes, bell pepper and olives into the herb mixture. Season with the remaining salt and the finishing oil. Let this sit while you cook the steaks, but no longer than an hour.

Cook the steaks: Preheat your oven to 500. Bring the steaks out of the fridge and rub them on both sides with the oil and salt. Then rub one side of each steak with 1 tablespoon RED EYE COFFEE rub. Let them sit at room temperature for about 30 minutes. Heat the remaining oil in a 12 inch cast iron skillet over medium high heat until shimmering. Add the steaks, rub side down, and cook until they are caramelized and beautifully brown on that side, about 6 minutes. Flip them over and transfer the skillet to the middle rack of your oven. Roast for 8 minutes for medium rare. Remove the steaks from the pan and let them rest 3 minutes before serving.

Top the steaks with the salad, making sure you spoon all the accumulated juice from the bottom of the salad bowl on top of the steaks. Finish with the blue cheese.