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

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

The Barista League Releases New Competition Calendar

Presenter of sustainable, accessible events, The Barista League plans to hold 12 competitions in 10 countries in the months ahead. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League The Barista League has officially announced its event roster for the next year. Last year saw 10 Barista League events worldwide, and the […]


Don’t Skip the Budding Specialty-Café Culture in Quito, Ecuador

Introducing the specialty cafés of Quito, a city worth exploring on your coffee quest. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Featured photo courtesy of Stratto When traveling across South America, Ecuador can be forgotten between the high profiles of Colombia and Peru. Similarly, coffee from Ecuador may be overlooked due to its giant neighbors, including […]


U.S. Coffee Championships 2023 Baltimore Qualifiers Results

More than 100 competitors brought their talent to Baltimore to take part in six competitions, and 63 will progress to nationals in April. BY NATE KLOCKBARISTA MAGAZINE ONLINE Photos by Matthew Temple courtesy of the U.S. Coffee Championships Last weekend, my hometown welcomed the U.S. Coffee Championships (USCC) qualifiers with the charm only Baltimore could […]


Out Now: The February + March 2024 Issue of Barista Magazine!

In our new issue we feature Lisa Lawson from Glasgow, Scotland, take a look at the newest grinders, explore spring drink inspiration, see how more women are getting involved in coffee tech, and much more! BY SARAH ALLENBARISTA MAGAZINE We’re stoked to announce the release of the February + March 2024 issue of Barista Magazine, […]

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

Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE…


Get Ready for The Barista League’s 2024 Season

The Barista League has announced 12 competitions across four continents. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League When The Barista League announces new events, it’s worth paying attention! This year, the schedule will be organized by geographic location, bringing together coffee people in various communities. At The Barista League in […]


5 Cool Cafés Worth a Try in Chiang Mai

Chiang Mai, one of Thailand’s most fascinating cities, is home to a vibrant specialty-coffee scene, with many cafés and roasteriess often offering locally grown coffee. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tim Durgan via Unsplash With a population of 3 million, Chiang Mai is a little (by Asian standards) gem in northern […]


The Barista League Releases New Competition Calendar

Presenter of sustainable, accessible events, The Barista League plans to hold 12 competitions in 10 countries in the months ahead. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League The Barista League has officially announced its event roster for the next year. Last year saw 10 Barista League events worldwide, and the […]

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

Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


Brewing at Home and on the Road With Diego Campos

We talk to the first Colombian World Barista Champion and Diamante Coffee Farm founder Diego Campos about his brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Diego Campos The focal point of a coffee worker’s professional life is, obviously, coffee. Whether for a customer, to check a specific production batch, or to verify the […]


The coffee industry’s biggest competition: The story of the World Barista Championship

Every year, the global coffee industry gears up for one of its most exciting and groundbreaking competitions: the World Barista Championship. For more than two decades, the WBC has been one of the biggest catalysts for change and innovation in specialty coffee, and continues to set even higher standards for baristas around the world to […]


Brewing at Home and On the Road with Darrin Daniel

We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre via Unsplash Brewing coffee is, for many coffee professionals, more than just a job.   They usually brew coffee every day, both for themselves and their customers. Perhaps they do it […]

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 

ENTER TO WIN FREE COFFEE:

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

Shopping cart0
There are no products in the cart!
Continue shopping
0