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Cooking with Coffee on Michigan This Morning

9&10 News was here at Higher Grounds today for seven live Michigan This Morning segments to talk all things coffee, from exploring the cupping process to using coffee grounds in cooking. Here's the recipe for our coffee + spice steak rub!

Coffee + Spice Steak Rub

Note: This rub works for steaks or slow-roasting meats. Use your favorite recipe.

2 tablespoons ancho chile powder
2 tablespoons finely ground coffee (your favorite Higher Grounds variety)
5 teaspoons dark brown sugar
1 tablespoon hot smoked Spanish paprika
1½ teaspoons dried oregano
1½ teaspoons freshly ground black pepper
1½ teaspoons ground coriander
1½ teaspoons mustard powder or whole mustard seeds
½ teaspoon cayenne pepper
1 teaspoon ground ginger
1 tablespoon kosher salt

Mix all dry ingredients thoroughly. Using your hands, pat mixture into the meat on all sides. Ideally, let the meat rest in the refrigerator for two hours to allow the rub to impart flavor to the meat.

Let the steak return to room temperature before cooking.

Pre-heat the oven to 400 degrees. Heat 2 T butter or olive oil in a heavy pan (ideally cast-iron) on medium-high. (The pan will go into the oven to finish the steak, so make sure the whole thing can stand the heat.) 

When the skillet is hot, sear the steak on each side for 2 minutes. Don't move the steak while it is cooking on each side. This will allow for maximum Maillard reactions to take place, building a delicious crust on both sides.

After the steak has cooked on each side for 2 minutes, move the whole pan into the pre-heated oven and cook for an additional 2-3 minutes for medium-rare, depending on the thickness of your steak.

Remove pan from the oven, place steak on a plate and let it rest for at least five minutes so that the juices redistribute evenly within the meat. Patience is a virtue.

Slice thinly and enjoy!