Cowboy Dry Rub Ribeye Steak
Ingredients
For the Cowboy Dry Rub:
- 30 ml (2 tablespoons) brown sugar
- 30 ml (2 tablespoons) ancho chile powder
- 30 ml (2 tablespoons) Instant espresso coffee
- 15 ml (1 tablespoon) ground coriander
- 7.5 ml (1 1/2 teaspoons) dried oregano
- 7.5 (1 1/2 teaspoons) salt
- 7.5 (1 1/2 teaspoons) black pepper
- 1.3 ml (1/4 teaspoon) cayenne pepper
For the steak:
- 1 large ribeye steak, with or without bone
Preparation
- For the Cowboy Dry Rub: Combine all ingredients.
- For the steak: Preheat a grill. Pat the rub onto both sides of the steak and set aside at at room temperature.When the fire is ready, grill the steak to taste. Allow to rest for a minute or two, then slice and serve.
Paul Goodman
Paul is proud to be a “Jersey Boy,” born and raised in New Jersey. He graduated from Albright College in Reading, Pennsylvania, then went on to New York University to study prosthetics and orthotics. Even though that is his profession, his true passion has always been food. Once he moved to New York City, his food journey soared, this time adding critic/blogger to his resumé. Living there has broadened his food horizons and made him a better cook, and he hopes he has educated and inspired others along the way. Paul can be found on Instagram at paulygfood.
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