Kona Coffee Rub
"Forget plain steaks, chicken or ribs at your summer barbecue! Instead, enjoy Big Island flavor by coating meats with this easy coffee rub from the Four Seasons Resort in Hualalai."
photo by gailanng
- Ready In:
- 5mins
- Ingredients:
- 3
- Yields:
-
1 1/2 cups
ingredients
- 2⁄3 cup kona coffee beans
- 1⁄2 cup packed brown sugar
- 2 tablespoons coarse salt salt
directions
- In food processor, combine all ingredients; process until coarsely ground. Store in airtight container.
- To season steak: Coat both sides of 2-1/2-3-lb. boneless sirloin steak (about 1-inch thick) with 1/2 cup coffee mixture. Let stand at room temperature 30 minutes before grilling or pan-frying to desired doneness.
Questions & Replies
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I want to sear my Kona crusted boneless filets in butter in my cast iron pan. Anyone try it this way? Should I use a meat thermometer to see when it’s done? Or can I time it? I never have luck with thermometers but I don’t want to cut into the meat before it sits. Thanks
Reviews
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The whole family loved this one. So yummy and easy. I did not have Kona coffee, so I used Decaf Expresso Beans. Used it on 2 very large NY Filets (like Filet mignons only leaner and larger. The meat was so tender and flavorful. I still have a lot of rub left over and can't wait to try it on pork ribs with maybe some cayenne to give it a kick. Thank you, this will be our go to rub for so many things. -
Get outta here! Coffee in a rub??? Pure poetry. Made for ZWT7. -
This was a great recipe. I tried it on grilled steak and it added an interesting flavor that makes you want to go back for more. I plan to use it again, but would like to make enough to have handy when I need it. The recipe says to store in an airtight container, but doesn't say anything more about storage. Should it be kept in refrigerator? How long can it be kept? A month? Longer? -
This rub was delicious on steaks! Very tasty and I will use this one a lot! Made for ZWT7 for the Vivacious Violets.
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Absolutely LOVE this rub! I had long been meaning to try a coffee rub, and the use of the Kona, brown sugar and salt was perfect on the ribs we made. We let the ribs sit after rubbing for about 18 hours, then we slow smoked them for 4 hours and glazed them with a Kona BBQ sauce. I will be trying this on chicken soon!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
