Credit for this recipe is due to one of my favorite restaurants, Bandera. Their waiter shared the recipe with me, but I can’t say that it’s an exact clone. This works with most steaks – tri-tip, porterhouse, T-bone. But, ribeye is king, especially the bone-in tomahawk ribeye.Ingredients:
- Bone-in Rib Eye Steaks
- 2 tsp ground coffee or espresso beans
- 2 tsp chili powder
- 2 tsp brown sugar
- 1 tsp rock salt
- 1 tsp ground pepper
- 2 Tbsp butter, melted
Prep:Take the steaks out of the refrigerator an hour prior to cooking in order to raise up to room temperature. Heat the smoker or BBQ to high (i.e. 400+). Mix all of the dry ingredients except for the brown sugar. Rub the steaks with the mixture and let sit for 10 minutes. Place the steaks on the grill and flip after 5 – 7 minutes, watching carefully that the downside of the steak doesn’t burn. After cooking both sides, test the temperature for rare to medium rare (135 – 140 degrees). Once the desired temperature is reached, remove the steaks from the heat and let rest for up to 10 minutes.Meanwhile, melt the butter in a small saucepan over low heat being careful not to burn the butter. Mix in the brown sugar with the melted butter.When ready to serve, pour the melted butter/sugar mixture over the steaks.
Alex Taghavian 