This is an amazing steak rub. For the presentation, I used 2 buffalo ribeye steaks
I love Buffalo teaks. A lot. A whole lotThe intensity of the flavors is addictive. In fact, when I switch back to beef, it has some kind watered down taste. It's like buffalo is "beef and a 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.
Anyhoo, back to the rub. 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.
3/4 cup stone found coffee (I use Greek coffee...I'm Greek...)
4 Tbsp. kosher salt
Bone in Buffalo Rib-eyes cut at 1 1/2 inch thick.