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Photo by Andrew Hubbell and Sarah Cramer Shields

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2 servings

  • ¼ cup chili powder
  • ¼ cup finely ground espresso
  • 2 tablespoons paprika
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon dried oregano
  • 2 teaspoons ground ginger
  • 2 boneless rib eye or New York strip buffalo steaks
  • Canola oil or olive oil
  • Salt and coarsely ground black pepper
  1. Combine all spices in a bowl.
  2. Preheat oven to 425 degrees.
  3. Preheat a heavy, oven-safe pan over high heat.
  4. Brush each side of the steak with oil and then season each side liberal with salt and pepper.
  5. Rub 2 teaspoons of the coffee rub onto one side of each steak.
  6. Cook the steak, rub side down, for 2 minutes.
  7. Flip the steak and cook for 2 additional minutes and then transfer to the pan in the oven and cook to medium-rare, approximately 7 minutes (use a meat thermometer to check temperature and remove steak when it reaches 5 degrees shy of desired temperature as the steak will continue cooking after it’s removed from heat).
  8. Immediately remove the steak from the pan and let it rest on cutting board or on a wire rack placed over a plate for 8-10 minutes.
  9. Slice and serve.
  • from Cibola Farms of Culpeper, VA

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