a few years back on a business trip i went to this restaurant in dallas called smoke. you guys… mind blown. i’m not a “big steak” kind of gal but i am when there is something that intrigues me about it. like ummm a coffee rub? coffee!? delightful. i can never get enough coffee in general so yea of course why not rub it into my dinner meat? perfecto.
there is nothing like a good first bite. i’ve gone back to smoke a few times but there seriously is nothing like that first bite. it’s always good but when you get to taste something new and exciting the memory of the first time always sticks around. is it weird that i talk about steak like some people talk about their first boyfriend? hey i like what i like. they also have a woodshed margarita where they soak a cedar plank in tequila and it gives it this earthy smoky taste. it’s heaven.
the best part? the restaurant sells a cookbook. you can purchase it here. ps. the recipe for the margarita is also in this book.
i made a few small changes based on the ingredients i had in the house but i have made the original recipe before and it’s fantastic. what i did with this rub is i rubbed it on a slab of skirt steak and let it set for about 30 minutes. seared it and then finished it in the oven. i then tossed 1lb brussel sprouts in olive oil and about 2 tbsp on maple syrup and then about 2 tbsp of this rub and roasted at 375f for about 25 minutes (until a little charred) tossed it on some polenta and ate it in a bowl. my only regret was not making twice as much haha. probably a good thing i didn’t. oh and i topped it with sour cream mixed with blue cheese (2 parts sour cream to 1 part blue cheese)
ok so here is the recipe for the rub. i tried shaking it in the jar but it was much easier to get completely mixed in a bowl. mix and shake everything below until completely mixed. use on veggies, steak and anything else!
1/3 cup of ground dark roast coffee ( I used pikes by starbucks)
1/3 cup of chili powder
1/3 cup of paprika
1/2 cup of salt
2/3 cup of packed brown sugar
3 tbsp of sugar
2 tbsp of granulated garlic
1 tbsp cumin
1 tsp cayenne pepper
i am going to give this a whirl on chicken next! it keeps for a few weeks in an air tight container (don’t refrigerate) chances are though, it won’t last a week. (but makes a ton)0