Cowboy Steaks With Redeye Rub
18 to 24 minutes
4 beef T-bone steaks, cut 1-inch thick (3 to 4 pounds)
2 tablespoons strong black coffee, H-E-B auto drip or regular ground
2 tablespoons butter, melted
1 tablespoon sugar
1 tablespoon ancho chili powder
1 tablespoon onion powder
2 teaspoons ground cumin
2 teaspoons coarse ground black pepper
2 teaspoons kosher salt
Combine rub ingredients in a small bowl. Spread rub evenly over both s
ides of steaks and set aside.
Heat charcoal until covered with a light layer of gray ash or heat gas
grill on High 10 minutes with lid closed.
Grill steaks 4 inches above Medium heat. To determine temperature of g
rill, hold palm just above grill grate; if heat causes you to pull awa
y in 4 seconds, heat is ideal for medium (375 degree grill surface tem
perature). Cook steaks 9 to 12 minutes per side, or until steaks reach
an internal temperature of 140 degrees or 150 degrees for medium-rare
to medium doneness.
Let steaks stand 2 to 3 minutes, then serve