Coffee Crusted Rib-Eye Steaks - Weber

Coffee Crusted Rib-Eye Steaks

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1 tablespoon finely ground dark-roasted coffee
2 teaspoons kosher salt
1 teaspoon light brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice

4 rib-eye steaks, 8 to 10 ounces each and about 1 inch thick
Extra virgin olive oil

In a small bowl mix the rub ingredients.

Lightly coat the steaks on both sides with the oil. Massage the rub into both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling.

With the lid closed, sear the steaks over Direct High heat (500°F to 550°F) until marked on each side, about 5 minutes, turning once. (If flare-ups occur, move the steaks temporarily over Indirect High heat.) Finish cooking the steaks over Indirect High heat until cooked to desired doneness, 2 to 3 minutes for medium-rare, turning once. Remove from the grill and let rest for 2 to 3 minutes. Serve warm.

Makes 4 servings

Rib Eye Steak with Red Pepper Coulis

4 Boneless Rib Eye Steaks

Have steaks at room temperature and lightly brush with oil. Have grill at high heat. Grill 5 minutes until golden brown. Turn once and cook until desired degree of doneness.

Note: You can tell when a steak is cooked to medium by touching the fat part of the palm of your hand under your thumb. Poke your hand and when the steak feels like that it is done to medium.

Red Pepper Coulis

1/2 C. olive oil
6 sweet red peppers cut into 1/2 inch dice
10 large cloves garlic
2 T. Balsamic vinegar
1 T. sugar
pinch red pepper flakes (or to taste)
3 T. sun dried tomato
16 whole basil leaves or 1 t. dry

Heat the oil in large skillet. Add the peppers and garlic and saute 15 minutes.

Stir in vinegar and sugar. Add flakes, salt and pepper to taste. Cook 15 minutes.

Stir in tomatoes and basil. Simmer 5 more minutes.

Top the Rib Eye Steaks with the Coulis and serve.

Salt Encrusted Rib-Eye Roast
The salt crust seals moisture in for the juiciest roast imaginable.

1 (3 lb.) box coarse (Kosher)
1 1/4 C. water
4 - 6 lbs. beef rib-eye roast, small end, well trimmed
1 T vegetable oil
2-3 t. cracked black pepper

Combine salt and water and mix well. Mixture may appear dry, but do not add more than 1 1/4 cups water. Spoon 1 1/2 cups of salt mixture into a foil-lined shallow roasting pan. Pat mixture into a rectangle one-half to one inch larger than the size of the beef roast.

Brush roast with oil, using extra if needed to adequately cover. Pat pepper evenly over the surface of the roast. Insert a meat thermometer into the thickest part of the roast, being sure it is not into fat.

Center roast on salt layer. Starting at the base of the roast, pack remaining salt mixture over roast to completely cover. (some salt mixture may fall off, but this will not affect cooking. Do not add water to the pan; do not cover pan.)

Bake 1 hour, 30 minutes to 1 hour, 45 minutes or until thermometer reaches 130° F. for med. rare, or a bit longer to 145° F. for med doneness. Remove from oven and let stand 10 to 15 minutes. Temperature will continue to rise about 15° F. to reach desired doneness.

Remove salt crust from roast and discard. Brush off any remaining salt and cut into 1/2-inch slices.

Yield: 6-8 servings.