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Copycat Kosher

KosherEye.com

 

 copycat steak rub edited 1
This steakhouse quality rub was inspired by Ina Garten’s Barefoot Contessa production – “Cook like a Pro”. We used rib eye steaks and the flavor was exceptional. But, be aware, the meat must be exceptional as well. Coming up: we plan to try this rub on brisket as well.

Ingredients

Ingredients
2 Tablespoon coarse kosher salt
1 Tablespoon freshly ground black pepper
2 teaspoons light brown sugar
2 teaspoons ground coffee (regular or decaf)
1 teaspoon (dried) granulated garlic
1 teaspoon chipotle chili powder
1 teaspoon crushed red pepper flakes
4 Boneless or bone-in rib steaks (1-1/2”thick)
1 1/2 tablespoons extra virgin olive oil

Directions

In a small bowl, combine salt and pepper, brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover dish and refrigerate for at least 2 -4 hours to allow the flavors to get into the meat.

Grilling and finishing tips:
When ready to cook, heat grill. Cook the steaks on the hot side of the grill for about 2 minutes; turn them over, and cook for about 2 minutes on the other side. Move the steaks to the cool side of the grill, or to a preheated 375-degree oven and cook for about 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare or 120 and 125 degrees for medium.

Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Slice the steaks, sprinkle with salt, and serve hot or warm.

Notes

 Recipe:kosher, beef, grill

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