Tahoe recipe: Coffee-rubbed rib eye steak is prime for grilling | SierraSun.com
YOUR AD HERE »

Tahoe recipe: Coffee-rubbed rib eye steak is prime for grilling

Arica Davis
Yummy Fixins
Make your dad a steak dinner.
Courtesy / Arica Davis |

It’s summertime and the weather is perfect for grilling. While this past Sunday was Father’s Day, any day is a good day to celebrate dad, so why not skip the goofy gifts and treat him to a delicious steak dinner instead?

He’s guaranteed to love this rib eye recipe, which — when served with a fresh salad, garlic mashed potatoes and pan-seared crispy green beans — screams “best dad ever” more than any tie or golf accessory.

Just don’t forget the beer! This dinner pairs well with an Authentic Trappist Monk Beer like Westmalle Dubbel or Rochefort #6.

COFFEE RUBBED RIB EYE

Makes 4-6 servings

Maple-bourbon butter ingredients:

2 tablespoons bourbon

2 teaspoons maple syrup

1/2 cup grass-fed butter, softened

Directions:

Whisk the bourbon and maple syrup together with a fork until combined, then add in the butter. Mix together with electric hand mixer until creamy and smooth.

Place butter on a sheet of plastic wrap, fold one end of the plastic wrap sheet over the butter and roll the butter into a cylindrical “log.”

Twist the ends of the plastic wrap (like a wrapped candy) and refrigerate for at least one hour or until hardened.

Steak ingredients:

4 rib-eye steaks

1/4 cup coffee dry rub (use your favorite brand or the recipe below)

Directions:

Rub coffee dry rub evenly on all sides of each rib eye and let sit at room temperature for 30 minutes.

Preheat gas grill on high heat. Grill 4-6 minutes on each side, cook until the internal temperature registers 125 degrees on an instant-read thermometer (for medium rare).

Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes.

Slice the butter and place one slice on each steak. Serve and enjoy!

Coffee dry rub ingredients:

6 tablespoons ground coffee

2 tablespoons coarse salt

2 tablespoons paprika

2 tablespoons brown sugar

2 tablespoons pepper

2 teaspoons onion powder

2 teaspoons garlic powder

Directions:

Combine and set aside. Store extra rub in airtight container.

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.


Support Local Journalism

 

Support Local Journalism

Readers around Lake Tahoe, Truckee, and beyond make the Sierra Sun's work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Your donation will help us continue to cover COVID-19 and our other vital local news.

For tax deductible donations, click here.

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User