Coffee Rubbed Rib-Eye

We had a Bobby Flay/Mesa Grill night.  It wasn't pre-planned that way, it just happened.  Bo is still enamored with his Big Green Egg and loves to seek out ways to use it and he came across a coffee rub in our Mesa Grill cookbook.  I decided a potato dish to match would be a good idea, then a crab cake came into our life....well you get the picture.

But first the steak. The real recipe here is for the rub.  It smelled amazing and would be a great quick fix for chicken or pork chops too! 

Now for the finish - Bo didn't care for the steak - he said we needed to used NY Strip next time.  I'll be honest - I can't tell the difference.  Im not a huge lover of steak, and to me they taste mostly the same.  But again, the rub was the reason for the meal...

The main event of Mesa Grill night:  (you'll note the recipe is for making it in a skillet - we used the grill)

Coffee Rubbed Rib Eye (Recipe courtesy Bobby Flay)

• 1/4 cup ancho chili powder
• 1/4 cup finely ground espresso
• 2 tablespoons Spanish paprika
• 2 tablespoons dark brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano
• 2 teaspoons ground ginger
• 2 teaspoons chili de arbol powder
• 2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
• Canola or olive oil
• Salt and coarsely ground black pepper

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.