Ingredients
- 3 Tablespoons dark brown sugar
- 2 Tablespoons ground coffee (freshly ground if possible)
- 1 teaspoon unsweetened cocoa powder
- 2 teaspoons black pepper
- 1 Tablespoon Aleppo red pepper (may also use cayenne)
- 2 teaspoons chili flakes
- 1 teaspoons salt
- 2 teaspoons granulated garlic
- 2 pounds beef tenderloin, in 6 portions
- 3 Tablespoons extra-virgin olive oil
Cooking Instructions
- Prepare coffee rub by combining first 8 ingredients in medium bowl.
- Crush any lumps of sugar or cocoa, to create a fine blend. May be made in advance, kept in a tight jar, for up to 4 weeks.
- One hour before grilling steak, allow meat to sit at room temperature.
- Brush surface of each steak with olive oil before rubbing with coffee mixture.
- Prepare grill for medium-high heat.
- Place steaks on hot grill, and cook until desired doneness, at least 5 minutes per side.
- Internal meat temperature should read between 140F and 180F.
- Let meat rest before serving, ideally in a pan so that juices may gather.
- Serve by slicing if desired, and pour pan juices over meat.
