Fetta Sau Rubbed Rib Eye Steak
The last time I was at Fetta Sau up in Williamsburg Bklyn, I picked up this stylish mason jar of their rub. They use ground coffee amongst more traditional rub seasonings, and I've always loved the flavor on their smoked boneless beef ribs. The jar has been sitting in my cupboard for a couple months, but last night I remembered it was there and used it on a thick rib eye steak I picked up for dinner.
Wary of burning due to the sugar content I sprinkled the rub on just one side of the steak, then proceeded to grill over a direct hot fire with the rub side facing up. You'll also notice a foil pack of apple and hickory chips smoking away on the heating elements. After 8 minutes on, I flipped to the rub down side, let it sear for 2 minutes, then moved to a cooler part of the grill for a final two minutes.
After letting it rest inside for 10 minutes (should have been 5, but my 6-yr old demanded I read him bedtime stories at that precise moment), I had a very tasty steak. Because of the unexpected - but lovely as ever- bedtime story routine it was closer to medium than medium rare, but the salty-sweet seasonings were perfect paired with beef.While the flavor of coffee is immediate when I taste the rub dry, it really transforms when cooked, and melds with that wonderful juicy beefy flavor of a top notch steak.
I season steaks with all kinds of spices through the year, but the Fetta Sau rub has just become a top 5 option in this household. Delicious!
