BBQ RIB EYE STEAKS
WITH COFFEE & COCOA
INGREDIENTS
- 1 T Coffee Beans (espresso) (finely ground)
- 1 T Chile Powder (New Mexico pure ancho or New Mexico chile powder)
- 1 t Cocoa Powder (natural) (pareve)
- 1 t Garlic (granulated)
- 1/2 t Cumin (ground)
- 1/2 t Sugar (turbinado or brown sugar)
- 1/2 t Fennel (seed) (ground)
- 1/8 t Allspice (ground)
- Kosher salt & Black Pepper (freshly ground)
- 2 Rib-Eye steaks (boneless) (1-1/4 to 1-1/2 inches thick 0 (about 2 lb. total)]
DIRECTIONS
- 1. In a small bowl, combine all the ingredients except for the 2 Boneless rib-eye Steaks.
- 2. Rub 1-1/2 T. of the mixture all over each steak. & cover & let rest for 1 hour at room temperature.
- 3. Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F
to 450°F). - 4. Grill the steaks over direct heat until grill marks form on one side, about 2 minutes.
- 5. Flip & grill the other side for 2 minutes more.
- 6. Move the steaks to indirect heat, cover& continue to cook until the internal temperature registers 125°F degrees on an instant-read thermometer (for medium rare), 1 to 3
minutes more per side. - 7. Transfer the steaks to a cutting board & tent loosely with foil.
- 8. Let rest for 10 minutes & then cut each steak in half & serve .
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