Try this coffee-infused dry rub for steaks and prime rib

Try this coffee-infused dry rub for steaks and prime rib

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Try this coffee-infused dry rub for steaks and prime rib

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Try this coffee-infused dry rub for steaks and prime rib

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Try this coffee-infused dry rub for steaks and prime rib

Try this coffee-infused dry rub for steaks and prime rib

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Try this coffee-infused dry rub for steaks and prime rib

PRIME RIB VERSUS RIBEYE STEAKS

For steak lovers, National Prime Rib Day is a holiday we rarely miss. This year, I wanted to share my prime rib coffee rub recipe in the hopes we could all celebrate together. The only problem was I couldn’t find a prime rib to roast, but this recipe works great for ribeye steaks too.

Ribeye steak and a prime rib are very similar — both cuts are from the same section of beef. The only difference is that a prime rib is usually 2 to 5 pounds, and a ribeye steak is cut for the most tender parts to about 10 -14 ounces. Either can have a bone in or out, and the steaks are generally better on the grill rather than in the oven, where you would cook a prime rib.


Graphic credit: HomeGearX

My easy and delicious coffee-infused rub for ribeye steaks uses Death Wish Instant Coffee, but you can substitute freshly ground Death Wish Coffee too, just make sure you grind it for espresso.

Death Wish Ribeye Rub: 

  • 2 ribeye steaks 
  • 1 pouch of Death Wish Instant Coffee (or about 1 and ¼ Tablespoons of Ground Coffee)
  • 2 teaspoons of Chili Powder
  • 1 teaspoon of Garlic Powder
  • 1 teaspoon of Ground Mustard
  • 1 teaspoon of Salt (Kosher salt will give you more flavor)
  • 1 teaspoon of coarse ground Pepper
  • ½ teaspoon of Cayenne Pepper
  • ½ teaspoon of Oregano
  1. Combine all ingredients in a small bowl. 
  2. Sprinkle Death Wish Ribeye steak rub over both sides of each steak, patting the first layer of rub into the steaks, and then applying a second layer.
  3. Grill steaks on a medium-high grill, turning over every 5 minutes until your desired temperature is reached.
  4. Take steaks off the grill and let rest for 5 minutes before cutting and serving

BONUS: Serve the ribeye steaks with Jalapeno Butter!

  • 1 fresh jalapeno, finely chopped
  • 1 teaspoon of salt
  • 1 clove of garlic, minced
  • ¼ cup of softened butter

Combine and place a spoonful on top of each finished steak

For Prime Rib Roast:

  • Death Wish Ribeye Rub
  • 2 Tablespoons of Olive Oil
  • Bone-in Prime Rib – two pieces

Place the prime rib in a roasting pan, fat and rib side down

  1. Brush the prime rib roast with olive oil, coat every side with the Death Wish Ribeye Rub
  2. Preheat oven to 425 degrees
  3. Place the prime rib in the oven and roast for 15 minutes
  4. Cut the oven back to 325 degrees and cook it for an additional hour
  5. *For medium-rare, cook the prime rib to an internal temperature of 120 degrees
  6. Let the prime rib rest for at least 20 minutes before cutting and serving

Related: Make this delicious cold brew marinated steak salad 

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Try this coffee-infused dry rub for steaks and prime rib

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Try this coffee-infused dry rub for steaks and prime rib

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