Chile Pepper Coffee Rub combines the bold rich flavors of chile peppers and coffee into one convenient spice blend. Lightly oil steaks, salmon, chicken or pork and liberally sprinkle with Chile Pepper Coffee Rub before grilling or roasting. The perfect rub for slow-smoked bbq beef brisket. Fabulous rubbed on lamb, duck, tuna steaks or swordfish. Try Chile Pepper Coffee Rub sprinkled on eggs, mixed into dredging flour or massaged into bacon before baking or frying. Add 1-2 tablespoons to your favorite brownie or chocolate cake recipe for a smoky, spicy coffee infused kick. Mixed from: sea salt, ground chile peppers, brown sugar, espresso beans, spices, mustard and paprika.
Chile Pepper Coffee Rubbed Ribeye
Bone-in Rib Eye Steaks about 1-1/2 - 2 inches thick
Chile Pepper Coffee Rub
One hour before cooking, remove steaks from refrigerator and let sit, covered at room temperature.
Preheat oven to 350*F. When ready to cook, rub each side of steak with about 1 tablespoon Chile Pepper Coffee Rub.
Use a heavy-bottomed skillet such as cast iron with plenty of room so steaks are not crowded. Heat skillet over medium-high heat for 5-6 minutes. Add 2 tablespoons olive oil, when hot, add steaks to pan. Sear the steak for about 2 minutes on each side. Move steaks in pan to the oven and bake for 4 minutes or until cooked to desired doneness**
Transfer cooked steaks to a cutting board and let rest for at least 5 minutes before serving.
**Instant Read Thermometer Levels of Doneness:
Medium Rare 130-134*F
Medium Well 145-154*F
Well Done 155-164*F