Bonfire Steak Rub
Source of Recipe
Todd English
List of Ingredients
1/4 cup corainder seeds
3 tablespoons black peppercorns
1 tablespoon whole cloves
3 tablespoons dark roast coffee beans -french or italian
1/4 cup coarse salt (sea or kosher) Recipe
Toast the coriander seeds, peppercorns and cloves in a dry skillet over medium heat until roasted and fragrant, 3 minutes. Shake the pan so the spices cook evenly. transfer the spices to a heatproof bowl and let cool to room temperature. (If you're in a hurry you can use preground spices and coffee and the rub will still be good).
Place the tasted spices and the coffee beans into a coffee grinder or spice mill and grinde to a fine powder. Transfer the powder to a jar and stir in the salt. Store the rub in a sealed jar away from heat or light; it will keep for several months. Makes about 1 cup. This is designed for steak, but also good on pork, lamb and poultry. Use 1 1/2 tbl per pound of meat.
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