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October 14, 2016

Coffee Rubbed New York Strips

Mr. B Gives Our Steaks a Jolt of Java

 In our world, we're still in the heat of grilling season and there's nothing that can spur Mr. B's imagination like two thick, well-marbled New York Strip steaks.

He's been famous for at least a decade for his secret rib rub recipe, and anyone lucky enough to have garnered an invite to sample his grilled Jamaican Jerk chicken can attest that he's the master of both flavor and flame.

I may not have the same carnivorous streak that my husband has, but every once in a while

I get a craving for red meat that I just can't shake. I've always preferred a thick, lean filet, pan broiled and extra rare, or what is more commonly called a blue steak--seared on the outside and blood rare throughout. But, Mr. B likes his meat a little more cooked, right between medium rare and medium. And, unlike me, he likes a steak with fat and bone. Don't get me wrong, though, when Mr. B is fanning the flames and the steak fat hits the grate, I'm definitely in.

His recipe for coffee rubbed New York Strips is a winner, especially with a generous glass of red wine.

Mr. B's Coffee Rub

3 T. Ancho chili powder
2 T. espresso powder
1/4 cup packed dark brown sugar
1 T. cocoa powder
1 T. salt
1 teaspoon cinnamon
1/2 teaspoon Chinese Five Spice powder
pinch of white pepper

1. Put all of the ingredients into a food processor or spice grinder and grind until completely mixed.
2. Rub on steaks or chops and let marinate at least an hour at room temperature prior to grilling.
3. Store additional rub in an air tight container.





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