Easy Coffee Rub For Meat Recipes

COFFEE RUBBED RIB-EYE

Steps:

• 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.

UNCLE BUC'S COFFEE MEAT RUB

Steps:

• Preheat the oven broiler. Place the ground coffee on a sheet of aluminum foil, and place about 6 inches from the heat source. Broil for about 45 seconds, shaking the foil about every 10 seconds, or whenever you see smoke.
• In a small bowl, stir together the coffee, black pepper, salt, cayenne pepper, and cumin. Rub into steaks, or pound in with a meat mallet. Grill as desired.

COFFEE-CHILE DRY RUB

Steps:

• In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
• Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.

HOMEMADE COFFEE RUB RECIPE

Steps:

• Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings. Store in an airtight container for up to a month.

STEAK COFFEE RUB

Steps:

• Whisk espresso powder, onion powder, paprika, brown sugar, black pepper, salt, and chili powder together in a bowl.

EASY COFFEE RUB FOR MEAT

Steps:

• Combine all ingredients and use on your desired protein for a dark, rich flavor. Below are suggested marinading times.
• EXTRA-FIRM TOFU.
• 30 minutes to overnight.
• 2-3 minutes per side.
• SALMON FILLET.
• 30 minutes.
• 3-5 minutes per side.
• CHICKEN BREAST boneless, skinless.
• 2 hours to overnight.
• 6-8 minutes per side; 165°F.
• CHICKEN THIGHS boneless, skinless.
• 2 hours to overnight.
• 6-8 minutes per side; 165°F.
• CHICKEN THIGHS bone-in, skinless.
• 2 hours to overnight.
• 15-25 minutes, turning occasionally; 165°F.
• DUCK BREAST boneless, skinless.
• 2 hours to overnight.
• 4-8 minutes per side; 150°F.
• PORK CHOPS bone-in, 3/4" thick.
• 2 hours to overnight.
• 3-4 minutes per side; 145°F.
• PORK TENDERLOIN.
• 2 hours to overnight.
• 14-16 minutes, turning occasionally; 145°F.
• FLANK STEAK.
• 2 hours to overnight.
• 6-8 minutes per side; 140°F for medium.
• STRIP STEAK bone-in, 3/4"-1" thick.
• 2 hours to overnight.
• 4-5 minutes per side; 140°F for medium.
• LAMB LOIN CHOPS.
• 2 hours to overnight.
• 5-6 minutes per side; 145°F for medium.

COFFEE-RUBBED ROAST BEEF

Steps:

• Preheat oven to 350˚F. Line a rimmed baking sheet with aluminum foil.
• Mix together coffee grounds, sugar, pepper, oregano, and salt in a small bowl until combined.
• Use your hands to rub the roast all over with the spice blend.
• Place a large cast iron skillet over medium-high heat, and add oil. Once hot, sear beef on all sides, about 3-4 minutes per side.
• Transfer seared meat to the prepared baking sheet.
• Place in center of oven and roast 65-85 minutes (or 25-35 minutes per pound) or until a thermometer inserted into the center of the roast registers 145˚F.
• Remove from oven and let rest for 10 minutes before slicing and serving.

THE ULTIMATE DRY RUB

Steps:

• Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
• Dry rub can be used right away or stored for up to 6 months.
• To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
• To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)

COWBOY COFFEE RUBBED SIRLOIN STEAK

Steps:

• Mix ingredient. 1 tablespoon finely ground coffee, 1 1/2 teaspoon kosher salt, 1/2 teaspoon brown sugar, 1/4 teaspoon garlic powder and black pepper. My coffee was the whole bean, so I needed to grind it first. Very fine grind is best.
• Pat dry the steak. Trim well.
• Coat the steak with a moderate coat of rub and rub it in well. Let meat rest at room temp for 15 minutes while grill preheats.
• Clean and oil grill. Preheat on high.
• Place meat over high heat and flip every 4-5 minutes. Cook until internal temp of about 140-145. About 12- 15 minutes depending on the grill and thicken.
• Allow to rest for 5-10 minutes before serving.

ALL-PURPOSE CALIFORNIA BEEF RUB

Steps:

• Combine all ingredients and store in an airtight container.