Ingredients:

1 lb. 1-inch ribeye steaks

1/2 cup BD finely ground coffee (preferably a decaffeinated coffee)

1/2 cup light brown sugar

2 tablespoons BD ground ginger

2 tablespoons BD garlic powder

2 tablespoons BD paprika*

1 tablespoon BD kosher salt

vegetable oil

kosher salt and freshly ground black pepper to taste.

2. Brush both sides of the steaks with oil and then sprinkle generously with salt and pepper.

3. Combine the coffee, sugar, and measured spices in a bowl. Rub each side of the steaks generously with the mixture until well coated, approximately 1-2 tablespoons.

4. Place the steaks on the hot grill and cook for 3-4 minutes. You want the grill very hot when you start but do adjust/lower the heat if needed so that you do not burn the steak. After 3-4 minutes, or once the surface proteins have sufficiently coagulated so that the steak is no longer sticking to the grill, flip the steak and continue cooking for approximately another 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, and 5-6 minutes for well done (but I beg you do not do that).

5. Remove the steaks to a cutting board and allow to rest 5 minutes before slicing against the grain to serve.

Serves 2-3 people.

“This rub could be used on pork chops or pork loin. If using the rub for a brisket, be sure to rub the brisket the night before you wish to cook–and wrap it and refrigerate it–so that you maximize the coffee flavor for that cut of beef.”