Coffee-Rubbed Rib Eye Steaks with Stout Glaze

Rub

1 tablespoon finely ground dark roast coffee

1 tablespoon packed golden brown sugar

1 tablespoon paprika

2 teaspoons ground cumin

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

4 boneless or bone-in rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat

Extra-virgin olive oil

Glaze

2 tablespoons minced shallot

1 garlic clove, minced or pushed through a press

1 cup low-sodium beef broth

½ cup stout or porter

1 tablespoon unsulfured molasses

1 tablespoon Dijon mustard

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Combine the rub ingredients in a small bowl.

Lightly brush the steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow the steaks to stand at room temperature for 15-30 minutes before grilling.

Prepare the grill for direct cooking over high heat (450 degrees to 550 degrees). Meanwhile, make the glaze.

In a medium saucepan over medium heat, warm 1 tablespoon oil. Add the shallot and garlic and saute until the shallot is tender but not browned, about 2 minutes. Add the remaining glaze ingredients, bring to a boil, and cook until the glaze is reduced by half and has the consistency of maple syrup, 15-20 minutes. Keep warm.

Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6-8 minutes for medium-rare, turning once or twice. Remove from the grill and let rest for 3-5 minutes. Serve warm with the glaze.

Serves four.

“Weber’s New Real Grilling” by Jamie Purviance (2013 Weber-Stephen Products LLC)