For those ribeye affectionados out there, i’ve been playing with a new crust/rub for my Sunday Night Steak.  i’ve heard about people using ground coffee in their rub, so i thought i would try a bitter-hot-sweet-salty rub, thick enough to crust up on the fire.  i suggest ribeye for this, since the fat content makes it prone to natural dripping and flare ups that crust the meat nicely.  The rub was simple… the ingredients (per steak) were:

1 tsp ground coffee
1 tsp sugar
1/4 tsp crushed red pepper
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp thyme
Olive oil

take the coffee, sugar, red and black pepper, thyme and 1/2 the salt, powderize together.  i prefer a mortar and pestle.  For some reason, if i don’t powderize, i don’t get as nice a crust.  Spread over the meat evenly and thickly.  Let sit a 1/2 hour to an hour or so while the steak warms to room temperature before grilling.  Before grilling, coat with olive oil and add the rest of the salt (being sure not to let the spices run off.

Grill as usually, making sure you get a little flare up, but not so much that it over cooks the steak.

 My better half surprised me by noticing the new spices, and she liked it!