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Lunch / Dinner

Cowboy Steak

You’ll want to be home on the range when you make this — Cowboy Steak is meant to be cooked over an open flame! This unique coffee rub gives the beef a deep, rich flavor that’s quite intense.

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Ingredients

Bone-in rib-eyes also go by the name rib steak. They are typically thicker than a conventional rib-eye (2–3 inches) with great marbling, which gives them rich flavor. If they’re hard to come by, a boneless rib-eye will work almost as well.

Instructions

Preheat grill to medium-high heat. Brush grill grate with oil.

Trim steaks of excess fat and scrape bones of connective tissue.

Combine coffee, salt, pepper, chili powder, garlic powder, thyme, and sugar for the rub in a small bowl. Apply rub to both sides of steaks. Grill steaks, uncovered, over direct heat to desired doneness, about 4 minutes per side for medium-rare. Let steaks rest 5 minutes before serving.

Follow the tips in our guide for perfectly seared steaks.

"French" the bones of the steaks by using the back of a small knife to scrape them clean.

"French" the bones of the steaks by using the back of a small knife to scrape them clean.

Press about 1 teaspoon of the rub mixture onto each side of the steaks.

Press about 1 teaspoon of the rub mixture onto each side of the steaks.

For attractive crosshatch marks, rotate the steaks 90 degrees halfway through cooking on one side.

For attractive crosshatch marks, rotate the steaks 90 degrees halfway through cooking on one side.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

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