Espresso Ancho Steak Rub


The allure of a grilled steak in summer is irresistible. Plus, when you have an amazing cut of grass-fed organic beef you don’t need to do much to it to have a delicious dinner. Just slap it on the grill, don’t overcook it and you’re good to go. Well, as we discovered, add a few hickory wood chips to the situation and quite frankly it’s heavenly.

I’m no expert but, to me, the key to a good dry rub is bold flavors. You can’t be afraid to go big. Fresh ground espresso and ancho chili powder gave this rub a solid one, two punch. If spicy isn’t your thing, then by all means reduce the amount of chili powder.
The combination of this rub, a 24 oz. 3 inch thick NY strip steak from our friend at Rocky Mountain Organic Meats and a batch of hickory chips on a charcoal grill made this steak taste reminiscent of BBQ. Along side some garden fresh vegetables and a cold beer, this meal was the epitome of summer lovin’.

Photo by Renato Ghio
Espresso Ancho Steak Rub
Serves 3-4
  • 1/2 Tablespoon fresh ground espresso
  • 1/2 Tablespoon ancho chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon Applewood smoked salt
  • 1, 24 oz., 3″ NY strip steak
  • 1 disposable Hickory Wood Chips smoker box
  1. Unwrap the disposable smoker box, soak in water for 30 minutes.
  2. Mix together the espresso, ancho, paprika, garlic powder, cumin, salt and pepper in the small bowl.
  3. Coat the all sides of the steak with the rub.
  4. Heat the grill to 350-400 degrees.
  5. Drain the smoker box and place on the grill and cover until you see smoke.
  6. Place the steak on the grill next to the smoker box and cover.
  7. Cook for 5 minutes and check. If there’s a nice sear (looks crusty with clearly defined grill marks) then flip and continue cooking until desired doneness. For rare, the internal temp should be between 125-130 degrees Fahrenheit.
  8. Remove from grill and let it rest for 10 minutes before serving.

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