Coffee Plus…Meat

I just heard this week that coffee is the most recognizable smell in the world.  It’s the aroma that wakes us up in the morning and drags us into local coffee shops by the nose all-day long.  We all know the many sweet uses of coffee in baked goods, breakfast recipes, puddings, trifles, etc. But have you ever tried using coffee for something savory? Coffee makes a great meat marinade or rub.  The rich, nutty flavor of coffee grounds paired with other spices makes for a really complex and delicious cut of steak or pork.

 

I’ve scoured the internet and my cookbooks to bring you the best of coffee marinades and coffee rubs.  I hope you enjoy them as much as I have!

DRY RUBS:

 

 

Uncle Buc’s Coffee Meat Rub <–(I’ve tried this one on a pork roast, it’s delicious!)

  • 2 tbsp ground coffee
  • 2 tbsp ground black pepper
  • 1.5 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1 tbsp ground cumin
  • Your choice of meat for grilling: Steak, any cut; Pork tenderloin, pork chops, ribs, chicken
  1. Preheat the oven broiler. Place the ground coffee on a sheet of aluminum foil, and place about 6 inches from the heat source. Broil for about 45 seconds, shaking the foil about every 10 seconds, or whenever you see smoke.
  2. In a small bowl, stir together the coffee, black pepper, salt, cayenne pepper, and cumin. Rub into steaks, or pound in with a meat mallet. Grill as desired.
  • 1/4 cup ancho chili powder
  • 1/4 cup finely ground espresso or coffee
  • 2 tablespoons paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon mustard powder
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon dried oregano
  • 2 teaspoons ground ginger
  • 2 teaspoons chili de arbol powder
  • 2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each (or whatever cut your family prefers)
  • Canola or olive oil
  • Salt and coarsely ground black pepper

Combine all spices in a bowl.

Preheat oven to 425 degrees F.

Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

 

MARINADES:

  • 2 tablespoons sesame seeds
  • 6 tablespoons butter
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 cup strong brewed coffee
  • 1 cup soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 pounds beef top sirloin steak (1 inch thick)

Directions

  • In a small skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a large bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture.
  • Pour half into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
  • Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Warm reserved marinade; serve with steak. Yield: 6 servings.
  • 1 cup cool strong coffee
  • 6 ounces molasses, by weight
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 6 to 8 sprigs fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 4 (6 to 8-ounce) bone-in, 1-inch thick pork chops

Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.

Preheat grill to medium-high.

Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.

Chef Mo’s Tip: Try these marinades and rubs on different cuts of meat and different types of meat. Mix it up to see what your favorite combo is and let me know how it turns out!
-Mo.
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Can’t get enough of A Cup of Mo? | Follow Mo on Twitter: @MoLovesCoffee | Mo on Facebook: LIKE Mo!
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  1. […] a couple of weeks ago when I wrote about using coffee and coffee grounds in meat recipes (See: Coffee Plus…Meat post)? Well in today’s Caribou email there was a recipe taken from the Denver Post for Coffee BBQ […]



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