Coffee Chili Pepper Rub Blend

Points of Interest

Our Culinary Team handcrafted this seasoning to combine the beloved, bold flavors of coffee and chile peppers in a convenient seasoning. We mixed ancho and chipotle chiles, hot and smoked paprika and freshly ground espresso beans to create our Coffee Chile Pepper Rub.

• Subtly sweet, spicy flavor with rich coffee
• Rusty red color with light and dark brown flakes
• Ground to fine powder with crushed spices
• Contains mustard

Suggested Uses

• Lightly oil steaks, salmon or pork and liberally sprinkle with Coffee Chile Pepper Rub before grilling or roasting
• Add a tablespoon of two to your favorite brownie or chocolate cake recipe for a smoky, spicy, coffee-infused kick
• A perfect rub for steaks, slow-smoked barbecued beef brisket, lamb, duck and heartier seafood

Basic Preparation

Ready to use. Add to taste.

Recipe

Coffee Chile Pepper Rubbed Rib-Eyes

4 (1-1/2-pound) bone-in rib-eye steaks, about 2 inches thick

2 tablespoons vegetable oil

1/2 cup Coffee Chile Pepper Rub Blend

4 tablespoons butter, divided

An hour before cooking, remove steaks from refrigerator and let sit, covered, at room temperature.

When ready to cook, brush steaks on both sides with vegetable oil, then rub each side with 1

tablespoon Coffee Chile Pepper Rub Blend.

Heat a heavy-bottomed skillet, such as cast iron, over high heat. Place 2 tablespoons butter in skillet,

and as soon as butter melts, add 2 steaks to pan. Cook until well seared on each side and cooked to

desired doneness, about 4 to 5 minutes per side for medium-rare.

Transfer cooked steaks to cutting board, and tent with aluminum foil. Wipe out pan, return to heat

and repeat process with remaining steaks and 2 tablespoons butter, letting steaks rest for at least 5

minutes before serving.

Makes 4 servings

Bring a taste of the wide-open range to the table with this cowboy-inspired spice rub, which blends

the flavors of robust espresso and smoky, spicy chiles with brown sugar and other spices. When the

rub melds with the fatty meatiness of a well-marbled rib-eye, the resulting complex flavor echoes the

cowboy classic, steak with red-eye gravy.