Archive for October 12th, 2011

A rib-eye steak is nothing more then a boneless rib steak (a.k.a. Delmonico) cut from the rib section of the steer. These steaks include a fair amount of intramuscular fat that keeps the meat moist, so we like to flavor them with a dry rub and/or glaze rather than a marinade. This cut also stands up to fairly bold seasonings. Here, we dust the meat with a ground espresso rub and then glaze it with molasses-sweetened coffee. The flavors are strong and dark but don’t overwhelm the meat itself.

Prep: 5 minutes (plus 5 minutes for rub)
Rest before grilling: 30 minutes to 1 hour
Grill: About 10 minutes.

– Long-handled tongs
– Long-handled basting brush.

Gas: Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals) with high- and low-heat areas
Clean, oiled grate on lowest setting
Direct heat, red hot
12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat
Clean, oiled grate set 2 inches above the fire.

4 boneless beef rib-eye steaks, each 8 to 10 ounces and about 1 inch thick
½ cup Black Espresso Rub
3 tablespoons butter, melted
2 tablespoons brewed espresso
1 tablespoon molasses
Oil for coating grill grate.

1. 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.
2. In a bowl, combine the melted butter, espresso, and molasses until blended.
3. Heat the grill as directed.
4. 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° to 140°F). 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.

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