Last Updated on October 20, 2023 by Carne DiemJump to Recipe
Make the most delicious chili and coffee crusted steak with this simple yet flavorful Ancho Chili and Espresso Rub. This coffee rub is kicked up a notch with the addition of smoky ancho chili powder and has a subtle sweetness from the addition or cocoa powder. The rub is rounded out with dehydrated onion, garlic powder, and a hint of cinnamon and cumin to hit those southwest notes.
Table of contents
Making the Coffee-Chili BBQ Rub
This is one of our favorite steak rubs and it is super easy to make. Simply mix the spices together to combine. Next place in an airtight jar and use whenever you want to cook some bad ass steaks. The Ancho Espresso Steak Rub recipe should provide enough steak rub for 2-4 coffee crusted ribeye steaks depending on the size of the steaks and how generously you like your steaks seasoned. Unused steak rub will last for 6-8 months if kept in a cool dry place.
What are Ancho Chilis?
Ancho chilis are ripened poblano chilis. These red poblanos are then picked and dried. Ancho chilis are very popular in Mexican and Tex-Mex cooking. We use them in a number of our favorite recipes like our Trompo Al Pastor Tacos on Your Grill and Beer Braised Beef Cheek Barbacoa.
For all you steak lover out there, be sure to check out these world class steak recipes:
- Belgian Steak Frites With Sous Vide Bavette Steak
- Uruguay’s Chivito: The Ultimate Steak Sandwich
- Sous Vide Florentine Style Porterhouse
- A5 Japanese Wagyu With Yakiniku Sauce
- Filet Mignon with Goat Cheese Sauce and Grand Marnier Sautéed Peppers
- Beef Tallow and Herb Crusted Prime Rib
- Reverse Seared Argentinian Ribeye With Chimichurri Sauce
Using the Ancho Espresso Steak Rub
This rub works great for all cuts of beef like some of our favorite steaks from Porter Road, but really shines when used with flavorful steak cuts like ribeye. Generously season both sides of the steak to get a nice crust. The rub is not overly salty or spicy, so it is hard to overdo it. The perfect crust formed on the outside of the steaks in out of this world. More the ultimate steak, finish it off with some Bone Marrow Compound Butter. Looking for a rub with a little less spice? Try our Chicago Style Steak Rub.
Frequently Asked Questions
The seasoning is best if used within 6 months. While it will not go bad, spices begin to lose their potency over time. Unused seasoning should be stored in an airtight container in a cool dry place.
While the steak rub is packed with flavor, it is not spicy.
While some of this is dependent on the size of the steak and personal preference, we generally use about 2 teaspoons of seasoning per steak.
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Ancho-Espresso Steak Rub
- 1 Tablespoon Ancho Chili Powder
- 1 Tablespoon Turbinado Sugar
- 2 teaspoons Espresso Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Dehydrated Onion
- ½ teaspoon Black Pepper
- ½ teaspoon Cocoa Powder
- ¼ teaspoon Cumin
- ¼ teaspoon Cinnamon
- Combine all ingredients in an airtight jar. Use within 6 months.