New Recipe: Espresso Glazed Steak

A friend made this steak for us when we visited Portland last year, and I must tell you, it was life-changing.  I’ve had fancy schmancy steaks from a few different restaurants, and this homemade recipe tops it all, so I thought I’d share the wealth…

Black Espresso Rub Ingredients:

  • 1/4 cup finely ground espresso beans
  • 2 tsp finely grated lemon zest
  • 3 Tbsp sugar
  • 2 Tbsp kosher salt
  • 2 tsp garlic powder
  • 1 tsp ground coriander
  • 2 tsp coarsely ground black pepper
  • 1 tsp ground chipotle chile

Espresso Glazed Rib-eye Ingredients:

  • 4 boneless beef rib-eyes about 8-10 oz. each and about 1 inch thick
  • 1/2 cup black espresso rub
  • 3 Tbsp butter, melted
  • 2 Tbsp brewed espresso
  • 1 Tbsp molasses
  • Oil for coating grill grate

Instructions:

1. Combine all ingredients for the black espresso rub.  {FYI, this rub can be stored tightly closed in the refrigerator for up to one month and can be used on other things besides steak.}

2. Pat the steaks dry with paper towels, then sprinkle all over with the espresso rub, patting it in with your fingertips.  Let sit at room temperature for at least 30 minutes or up to 1 hour.

3. In a bowl, combine the melted butter, espresso, and molasses until blended.

4. Heat the grill as directed.

5. Brush the grill grate and coat it with oil.  Grill the steaks over high heat until darkly crusted, 3 to 4 minutes per side.  Reduce the heat to medium-low (on a gas grill) or move the steaks to the low-heat area (on a charcoal or wood grill), cover, and grill for another 3 to 4 minutes for medium-rare to medium-done (135-140 degrees Fahrenheit).  Brush both sides with the espresso mixture as the steaks finish cooking over low heat.  Transfer to a platter, cover loosely with foil, and let rest for 5 to 8 minutes before serving.

Please excuse my awful food photography skills.  I can assure you that this dinner was quite possibly one of the best ever.

For the record, I did not have molasses, chipotle chile, or lemon zest on hand, and I’m pretty sure I just used a random cut of steak, not a rib-eye, so you can imagine how amazing it would be if you actually followed the recipe to a T!

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