Brad has been reading his new book, Grill Every Day, by Diane Morgan.
The other night he tried out this simple recipe before grilling a steak. We only grilled one, but here is the recipe for 4.
4 rib-eye steaks 1 1/2 inches thick
extra virgin olive oil
2 T. finely ground coffee (we used espresso)
Ground chipolte chile for dusting
1. Prepare a hot fire in a charcoal grill or preheat a gas grill on high.
2. Remove steak(s) from fridge 30 minutes before grilling and place them on a rimmed platter. Rub the steaks lightly with olive oil on both sides.
3. Liberally season the steaks on each side with the coffee, then chile, lightly pressing the seasonings into the meat.
4. Oil the grill grate. Place steaks directly over hot fire. Grill steaks on one side, 4 min. for rare, 6 min. for medium-rare. Turn and cook for four minutes more, or until an instant-read thermometer registers to 120 F for rare or 130 to 135 for medium-rare.
5. Remove steaks from the grill, and let rest for 5 min. Sprinkle steaks with fleur de sel just before serving.
The steak was juicy and delicious. You could not taste COFFEE, and the amount of chili was just right.