Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.
Ingredients
使4到8份
Step 1
Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour.
Step 2
Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill. Let mesquite chunks burn until ash is gray. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving.
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Reviews (95)
Back to TopNice. Easy and tasty. I added an eighth of cayenne pepper to the dry rub and briskly rubbed the steak after cooking with a piece of garlic to add more zest. Also, patting it lightly with canola oil is a good way to brown the outside, then finish it on an indirect grill to cook slowly and preserve the succulence.
danaskoglund
8/21/2012
I used this rub all the time. On steaks, prime rib, etc. You can add some cayenne if you like it a little spicy - it is a great rub!
mamamoo67
Los Angeles, CA
3/25/2012
This was really good. I used bone in New York steaks that I dry aged in the fridge for five days. Great flavor.
Timbob
Tehachapi, Cal
1/31/2012
Best barbecued steaks ever. This will become our standard marinade from now on.
Anonymous
Shoal Harbour, NL
9/26/2010
No fork rating because I didn't QUITE follow the recipe: I used 6 small strip steaks (3 1/2 lb.) and grilled over hickory charcoal, without the smoking step. There was just enough spice mixture to coat my 6 steaks on both sides. This rub was GOOD. Everyone was "mmm"ing throughout the meal. I couldn't really tell that there was any coffee involved, but the garlic-paprika-pepper-thyme action was great. I'll be making this again!
katastrophe
Washington, DC
4/21/2010
This is the second time I have made this. First time did it on the grill as written and we were very pleased. This time, seared them in a VERY hot skillet to make a crust and they were to die! We honestly think this is one of the best steaks we have ever eaten. I threw a little kosher salt in the pan before searing and made the crust even more flavorful. Didnt need much else, just a big glass of Syrah and our appetites!
Anonymous
Crystal Coast of NC
12/13/2009
Increddible flavor! I used the rub in this recipe and grilled boneless rib steaks on my gas grill. The flavors are intense, but not over powering. My husband loved it, and said it was probably the best steak he's eaten. I will definitely make this rub again and possibly use it on my holiday prime rib.
FriendlyFoodie
Woodinville, Wa
11/22/2009
I used a rub without the coffee, but had the butcher cut 2 1/2 inch thick bone in rib eyes. I marinated the meat in a little red wine and garlic for a day in the fridge, then applied the rub and kept the meat cool until the Weber was really hot with hickory chunks added. A quick sear on the hot side before moving them to the cool side, tossing in a bunch of rosemary branches, created a great crust with a medium rare interior. Topped them a little butter, olive oil, and lemon. One steak per couple. Rave reviews from talented chefs. Take the meat off earlier than you think - at 125 degrees. With all that heat it continues to cook quite a bit while resting. Doing it again next month for our dinner club. Looking forward to the practice sessions.
lbeil
Richardson, TX
7/20/2009
This spice rub is wonderful. The coffe adds a charred (but not burned) flavored that is fabulous. I found that there is no wiggle room on the thickness of the steaks...they must be thick or the spice rub ends up too salty for my taste.
panchita64
Albuquerque
2/8/2009
This is the best steak that I have ever done. It is good infact, that my sister is flying me to upstate Vermont from San Francisco to cook for a party. I use a rib roast and divide it into several sections which makes it easier to cook for a crowd. Pricy, but well worth it.
amyesless
San Francisco
8/17/2008
My experience cooking this for the second time last night was interesting, for it was not near as good as the first time (I goofed up managing the flame.) Last night it was just good: last week it was easily the best beef I had ever cooked, and probably ever eaten. So it just goes to show you the recipe by itself can only do so much. But, man, the first time it was UNBELIEVABLY good.
fortworth
Meadowbrook in Fort Worth
7/5/2008
I always read the reviews but sometimes take them with a grain of salt -heh- particularly when people say "too rich" and "too salty." Most recipes have NEVER been "too" for me. But I have to agree with previous reviewers that the salt needs to be cut back a bit. If it is too salty for me, it is too salty for most I believe. First time I have ever said that! But otherwise a great and flavorful rub. Perfect for a meaty steak. Delish!
Anonymous
West Central Illinois
6/26/2008
Spectacular! Easily the best steak I've ever grilled.
Anonymous
Richmond, VA
6/8/2008
This recipe is the only way we cook steaks now. I probably have used it hundreds of times and each time, the steaks turn out delicious. Moist, tender, just fabulous. A tip: If there's some leftover rub, freeze it. It tastes just as good as "fresh". And decaf coffee tastes as good too. Try it -- you'll be hooked!
Anonymous
San Diego, CA
5/24/2008
As all the others have stated, this is an instant classic. Living in Texas, I just tell out-of-state guests that this is just good ole Texas Steak.
Anonymous
Houston, TX
5/10/2008
