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This is some mind blowing steak. We love smoked meats and I always wanted to try a coffee rub. Here I am ! Probably the best steak I have ever made. I used a reverse sear method, it’s when you cook the steak on a low temperature until your desired doneness, and then quickly sear on a really hot grill or skillet.
Even If I used my smoker, YOU CAN MAKE IT ON THE GRILL! Just use indirect heat and keep your grill around 180-250 F, until your steak reaches your desirable internal temperature.
Coffee chocolate steak anyone?
Difficulty: IntermediateThis is some mind blowing steak. We love smoked meats and I always wanted to try a coffee rub. Here I am ! Probably the best steak I have ever made. I used a reverse sear method, it’s when you cook the steak on a low temperature until your desired doneness, and then quickly sear on a really hot grill or skillet.
Even If I used my smoker, YOU CAN MAKE IT ON THE GRILL! Just use indirect heat and keep your grill around 180-250 F, until your steak reaches your desirable internal temperature.
Ingredients
2.5-3 lbs. beef tri tip steak
4 tbsp. of espresso ground (finely, almost to the powder) coffee
3 tbsp. of brown sugar
2 tbsp. of unsweetened cocoa powder
2 tbsp. of sea salt
1 tbsp. of black pepper
1 tsp of crushed chili
1 tbsp. of paprika
1 tsp. of cayenne pepper
2 tsp. of ground cumin
Some vegetable oil to brush the steak after smoking.
Let’s make it
- I chose a nice marbling tri tip steak. Trimmed it.
- Add rub. I know, looks weird, but trust me, it’s gonna taste great!
- Wrap in a plastic wrap and put in the refrigerator for 8 hours.
- After 8 hours, an hour before you going to smoke, took out of the refrigerator and let it come to almost room temperature, to get more even smoke. I know, this steak looks even more strange, just go with the flow 🙂
- Start Traeger on a smoke position, throw the steak on and let it smoke for ~1.30 hours until it reached 125 F internal temp. We like medium rare, so after sear and resting it will be 135 F.
- Then take some olive oil and brush all the sides.
- Throw on the hot grill for approximately 2.30 min per side, flipping twice, until it reached 130 F in the thickest part of the steak.
- Let it rest covered with aluminum for at least 10-15 min and then carve.
- Served with creamy truffle garlic mashed potatoes, caramelized pearl onions and homemade chimichurri sauce.
- Enjoy!
