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In episode 5 of Money on the Table, we enjoyed something that’s been on Julien’s list of things to try for years; a coffee spice rubbed ribeye. We enjoy a nice cup of coffee in the morning but had never used it as a spice, until now. With the steak, we enjoyed a simple fall-inspired roasted sweet potato hash. It’s the perfect meal to share with a loved one and to end the summer!

Enjoy!

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Coffee spice rub (for steaks)

  • Fresh coffee beans, ground (preferably a medium roast) 2 oz
  • Chili powder 1 tbsp
  • Paprika 1 tbsp
  • Smoked paprika 1/2 tbsp
  • Ground Cumin 1/2
  • Ground ginger 1/2
  • Dry mustard 1/4
  • Kosher salt 1 1/2 oz
  • Black pepper, ground 1 tsp
  • Turbinado [brown] sugar 3/4 tbsp
  1. Ground the coffee beans using a coffee grinder. Ground it fine enough to make a consistent soft sandy texture. Add coffee blend into a small bowl
  2. Add in all other dry ingredients and stir to blend until all the spices are evenly distributed
  3. Taste the blend and adjust salt as needed.
  4. The blend should be used within two days and coat at least 3 large (12 oz) steaks

Coffee rubbed ribeye

  1. Set the steak aside and bring up to room temperature This may take about ten minutes. Meanwhile, pre-heat your oven to 425 degrees
  2. Place the steaks on a plate and season liberally with the coffee rub. Be sure to coat the sides and fat-cap to ensure the seasoning penetrates the entire cut
  3. Drizzle a touch of oil onto the steak on both sides (approx 1 tbs) and massage until the oil and spice blend covers the steak. Allow to sit for another five minutes.
  4. Grill to temp, preferably medium rare or medium
  5. If cooking indoors, add the steak to a hot pan [preferably cast iron] on medium-high heat.
  6. Allow the steak to cook on one side for at least three minutes. This allows a nice crust to develop. Then, flip the steak so the other side can develop a spice crust.
  7. Add a pad of butter [at least one tbsp], fresh rosemary, thyme and four cloves of garlic to the pan. As the butter melts, tilt the pan on an angle so the butter accumulates onto the side of the pan. Allow the garlic and herbs to “fry” gently in the butter. Then, using a spoon, repeatedly baste the steak with the flavored butter for at least two minutes
  8. Place the pan into the center of the oven and allow the steak to cook for another two minutes
  9. Remove the steak and allow to rest for at least three minutes, preferably on a roasting rack . If you don’t have a roasting rack, simply invert a spoon and rest the steak on top of the cup of the spoon
  10. Slice, serve and garnish with a light sprinkling of sea salt [as needed]

Sweet potato hash

We love a good old fashioned potato hash because it doesn’t take a long time to make and whatever we don’t eat for dinner, we can easily have for breakfast the next day. You just need to throw an egg on it!

  • Sweet potatoes, 2 diced, large dice
  • Bell peppers, yellow, large dice
  • Bell peppers, red, large dice
  • Red onion, medium dice
  • garlic cloves, sliced
  • scallion, 1
  • Olive oil
  • coffee rub for steak, 1 tsp
  1. In a large saute pan, add the sweet potato with a little bit of olive oil on medium-high heat
  2. Add all the diced ingredients, season lightly salt and black pepper and stir for one minute
  3. Dust the sweet potato with the coffee rub used for the steak and put the hash in the oven for at least ten minutes at 425 degrees
  4. Cook for at least 12 minutes making a point to stir/toss the food at the halfway mark
  5. You’ll know your potatoes are ready if they’re fork tender but still have a tough of resistance to them. Allow to cool in the pan for another five minutes, garnish with sliced scallion and serve
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