Happy Father's Day Weekend!

Whether you are grilling for dad or he wants to grill himself, make this delicious rub for any of his favourite grilling steaks. It will make a great gift alongside the steak and maybe an apron that says, Dad you’re a great griller! 




ER's Chili Coffee Rub

The combination of coffee and chili powder will add a wonderful flavour to your grilled meats.


2 tbsp (30 mL) light brown sugar

2 tsp (10 mL) ground espresso coffee

1 tsp (5 mL) ancho chili powder

1 tsp (5 mL) salt

1/4 tsp (1 mL) each garlic and onion powder


In a small bowl, stir together sugar, coffee, ancho chili powder, salt, garlic and onion powder. Store in a small covered jar or container for up to 6 months. 


To use: Rub onto meat; cover with plastic wrap and refrigerate for at least 1 hour or up to overnight. 





Reverse Sear Cowboy Rib Steak

This big juicy steak takes time so you can make sure dad is relaxed while it slow cooks and then when the searing happens make sure everything is ready so all you have to do is wait 5 minutes before slicing up this beauty and serving it up with Dad’s favourite sides.


1 cowboy rib steak or tomahawk steak , 2 inches thick (about 2 lb/1 kg total)

3 tbsp (45 mL) ER’s Chili Coffee Rub

Salt and pepper to taste


Pat steak dry all over with paper towel. Sprinkle both sides with rub and place on small baking pan. Refrigerate for at least 1 hour or up to overnight. (No need to cover if leaving it for 1 hour, cover if leaving it on longer.)


Meanwhile, turn on 1 side of your grill to medium heat, around 350ºF (180ºC). (For a larger grill you can turn on the 2 outer burners to medium and leave the centre burner off.)


When grill is to temperature, place steak on unlit side or unlit part of the grill. Close lid and grill, turning occasionally for about 45 minutes, adjusting temperature when necessary to keep grill temperature between 350ºF to 400ºF (180ºC to 200ºC). 


Check internal temperature of steak with thermometer and once it reaches 130ºF (54ºC). Turn up lit side of grill to high and sear the steak well on both sides. When meat thermometer reaches 135ºF (57ºC) remove from grill and let stand for 5 minutes on carving board.

Slice thinly to serve. Sprinkle with salt and pepper if desired. 


Makes 4 to 6 servings. 




Quick Sear Steaks for Dad

Dad might not want to hang out at the grill for a long time, or perhaps you are grilling for Dad and want dinner served up fast. Not to worry these grilling steaks are just what you are looking for!



2 boneless grilling steaks (such as striploin or ribeye) and for a bone in option T-bone

(about 1 inch/2.5 cm thick) 

2 tbsp ER’s Chili Coffee Rub

Salt and pepper to taste


Pat steaks dry and sprinkle both sides with rub. Let stand at room temperature for 15 minutes. 


Turn grill to medium high heat. Add steaks to grill and grill, turning twice, for about 10 minutes or until desired doneness. Let rest for 3 minutes then slice to serve.


Makes 2 to 4 servings.



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