Wednesday, June 26, 2019

Coffee, Chili, & Cocoa Steak Rubbed Buffalo Rib Eyes Recipe

I love Buffalo / Bison steaks.  A lot.  A whole lot

The intensity of the flavors are addictive.  In fact, when I switch back to beef, it has some kind watered down taste. It's like buffalo is "beef and an half".

 It's not the easiest thing to find, but it sure is worth it.  When they're available, I stock up and always have a nice supply of rib-eyes vacuum packed in the freezer.  I order them cut bone in and about 1 1/2 inch thick.  They end up around 18 to 24 oz.  Big ass steaks.

Recently I've tried various things to spice them up before grilling.  Until recently, I keep it simple, just a bit of salt and pepper, some olive oil, and fire.  But to change things up I dug out a steak rub I used a while back.  I had seen a few coffee steak rubs online and decided to put my own take on the best the recipes I saw.  I discovered Magic.
Here goes.  (Mind you, this makes quite a bit for the pantry.)

     3/4 cup stone found coffee (I use Greek coffee...I'm Greek...)
     3/4 cup chili powder (Ancho)
     1/3 cup cocoa powder
     1/2 cup oregano
     1/2 cup garlic powder
     1/4 cup black pepper
     1/4 cup thyme
     3 Tbsp. ground mustard
     4 Tbsp. cumin
     4 Tbsp. kosher salt
     1/4 cup packed brown sugar
     Bone in Buffalo Rib-eyes cut at 1 1/2 inch thick.  

Combine in a bowl and you can save it all in a 1 lb coffee can.

Rub  bit of olive oil on steaks and them rub both sides of steaks with this bad ass rub.  Let them rest for a while in fridge.  Take them out an hour before you grill so the meat warms up lose to room temp.

One the grill is blazing hot, slap those babies on.  Instead of letting them sear for a few minutes on each side like everyone says, I flip them every minute.  This prevents the fat from catching fire, and actually bastes it with the fats. Once off, tent them with foil for 5 to 10 minutes to let them relax and take the juices back in.

Nice.  They turn out perfectly medium rare.  Yes, I made 3 for 2 of us.....



  1. Now that looks delicious! Thanks for sharing the recipe and the pictures. That rub sounds fantastic, even if it isn't used for steaks.


  2. Thanks. Never tried it on chicken or fish yet, but that's on ly list.
    It really accentuates the beefy flavor when charred.


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