WHAT'S THE RUB? A Robust Combination of Coffee and Chili That Will Make Your Grill Steaks Sizzle With Flavor.

Dry marinades cling better to the surface of meats and help brown them creating a seared coat. A crust is formed and seals the juices inside. Applying a dry blend of herbs and spices onto meats imparts a significant amount of flavor.

If your grill is able, crank it up to a scorching 500 degrees. When it has reached temperature, place steaks on and close the lid. Within a few minutes, your steaks should sear nicely and a dark crust will have formed on the outside. Gently flip steaks and allow the other side to sear.

When your grill is set at such a high temperature, the crust that is formed locks in the steaks juices. If you prefer medium to well done steaks, I recommend that you create the crust and then turn your grill heat down so as not to burn the steaks.

When your steaks are done, allow them to rest on a plate before cutting them. If you cut into them without the needed time to rest, the juices will not have redistributed and they ill flow out onto your cutting board.

• 4 teaspoons ground allspice
• 1 Tablespoon dried thyme
• 1 Tablespoon paprika
• 1 teaspoon ground red pepper
• 1 teaspoon garlic powder
• salt and pepper to taste

• 2 Tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• salt and pepper to taste

• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon paprika
• 1 teaspoon ground red pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cardamon
• 1/4 teaspoon ground cinnamon
• salt and pepper to taste

One last suggestion: I have also simply seasoned my steaks with salt, pepper and crushed coffee. I put the coffee beans in my spice grinder and then rub onto the steaks just as I would for any of the other rubs. Give it a try. I think you'll be surprised at how good it is.