It seems so wrong but it’s so right, using espresso as an ingredient in a steakhouse rub. Who am I to disagree with celebrity chef Bobbie Flay and Eating Well Magazine . Both mention coffee as a great way to start or end your day . . . at the grill. It seems that the dark and toasty undertones from the coffee pair well with steak. The signature coffee rub (fresh-ground coffee, porcini mushrooms, garlic, lemon zest, black pepper, rosemary, oregano, thyme, kosher salt and sugar) from Ristorante We, a Tuscan inspired Chicago Steakhouse, makes the rub just right for me. A simplier version from the Eating Well web site mixes
- 1/2 cup finely ground coffee (I would use an espresso roast)
- 1/4 cup coarsely ground pepper
- 3 tablespoon(s) kosher salt
Measure out 2 tablespoons and rub evenly onto 1 1/2 pounds (6 servings) of meat just before grilling.
The Cooking Channel’s Ellie Krieger uses chili powder, brown sugar and mustard for a cowboy twist. I think I’ll bring this recipe with me the next time I’m in Italy. I want to visit the Maremma in southwestern Tuscany, a region of Italy where the butteri (Italian cowboys) still roam, ropin’, riding and eating a classic Tuscan bistecca.