Most cooks understand that the high tannin concentrations in full-bodied red wines ‘cleanse’ the inside of your mouth to enhance the beefy richness of your steak. Did you know that coffee grounds can serve the same function when used as a rub on steak? The acidity of ground coffee beans replicates the tannins in red wine enhancing the flavor and tenderness of the meat.  For this recipe, finely ground coffee beans, chile powder, brown sugar, and paprika combine to make an exceptional steak rub that tenderizes and adds flavor to your steak; using a preheated, very hot cast iron skillet creates a wonderful, caramelized crust on the meat and yields a juicy steak. This rub is mildly spicy-hot; if you want to kick up the spicy heat a notch add a small amount of cayenne powder to the rub. If you don’t have access to a grill, pre-heat your oven to 400 F. and follow the recipe. You may have to adjust your cook time; using a meat thermometer will ensure your steak will be cooked to your preference. A creamy, tangy Mango Avocado Salad compliments the spicy richness of the steak.

Chile Crusted Rib Eye Steak
Serves 4

Ingredients

·  2 tablespoons Mexican Chile Powder (highly recommended) or chile powder of your choice)
·  2 tablespoons finely ground coffee beans
·  5 teaspoons dark brown sugar
·  1 tablespoon hot smoked Spanish paprika
·  1 ½ teaspoons dried oregano
·  1 ½ teaspoons garlic powder
·  1 teaspoon ground ginger
·  1 tablespoon kosher salt, plus more
·  2- 16 ounce boneless Rib Eye steaks (about 1 inch thick)
·  2 tablespoons olive oil
·  ¼ teaspoon cayenne powder (optional)

Preparation
1. Mix chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, garlic powder, ginger, and salt in a small bowl.
2. Pat the steaks dry with a paper towel and season them generously on both sides with salt and spice rub Place on a wire rack set inside a rimmed baking sheet and chill in the fridge uncovered for 3–6 hours. This dries the surface of the steak and helps to create the crust when you cook it on a hot skillet.
3. To help them cook quickly and more evenly, bring the steaks to room temperature for an hour before cooking.
4. Preheat the grill (or oven) to 400°F. Preheat a cast-iron skillet on the grill while the grill heats up. Add 1-2 tablespoons of oil to the hot skillet and cook the steaks 2-3 minutes on each side with the grill closed. This will create a nice crust and give you a medium-rare steak. (The internal temperature should be at about 125-130 F.) Transfer the steaks to a cutting board; let rest 10 minutes. Slice 1/2-inch thick. (The steak pictured below was cooked 2 ½ minutes per side with the grill covered.)

Wine pairing: this rich steak dish demands a full-bodied dry red wine like a Cabernet Sauvignon, Cotes du Rhone, Carménère, Barolo, Super-Tuscan, or full-bodied Rioja.