I was pretty set in my ways when it came to that, but then I kept seeing it over and over — at restaurants, on social media and even in cookbooks! Was I missing something here?
So I obviously had to try it and I’m a big time firm believer in this method now. You don’t taste coffee with this recipe. I can promise you that. By adding chili powder, cumin and brown sugar, the flavors that you taste are anything other than the coffee in the rub. The coffee more so acts as a crust and bark on the outside of the meat. I won’t do every venison steak like this, but it’s nice to mix it up for a change.
Finish with some flakey finishing salt and enjoy! I recommend marinating your backstops overnight to help tenderize the meat. I used a combination of soy sauce, Worcestershire and olive oil for my marinade.
Ingredients