Espresso Rub Steak

Bold, rich, and locally inspired—this Espresso Rub Steak is crafted with Fairtrade Coffee for a deep, smoky kick. Every ingredient was proudly sourced at the Boise Co-op.

Ingredients:

• 3 New York strip or ribeye steaks

• 3 tablespoons finely ground fresh coffee beans

• 1 tablespoon Montreal steak spice

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon chipotle powder (or smoked paprika for a milder kick)

• 1 teaspoon sea salt

• 1 tablespoon brown sugar

• Oil for cooking

Instructions:

• In a small bowl, whisk together the coffee, Montreal steak spice, garlic powder, ground onion, chipotle powder, sea salt, and brown sugar until well blended.

• Pat the steaks dry with paper towels, then generously coat both sides with the rub, pressing it in. Let the steaks rest at room temperature for 20–30 minutes. (For deeper flavor, refrigerate up to 8 hours, then bring to room temperature before cooking.)

• For stovetop cooking: Heat a thin layer of oil in a cast-iron skillet over medium-high heat until it starts to smoke. Sear the steaks for 2–3 minutes per side, depending on thickness and desired doneness.

• For grilling: Place steaks over direct high heat and cook for 3–4 minutes per side.

• Transfer to a plate, cover loosely with foil, and let rest for 10 minutes before slicing and serving.

Recipe Courtesy of Munchkin Time Blog.