(Courtesy of Weber’s New Real Grilling) Serves 4. Prep time: 20 minutes plus about 20 minutes for the glaze. Grilling time: 6 – 8 minutes

Rub:

1 tablespoon finely ground dark roast coffee

1 tablespoon packed golden brown sugar

1 tablespoon paprika

2 teaspoons ground cumin

2 teaspoons kosher salt

1 teaspoon freshly ground pepper

4 boneless or bone-in rib eye steaks, each about 12 ounces and 1 inch thick,

trimmed of excess fat

Extra virgin olive oil

Glaze:

2 tablespoons minced shallot

1 garlic clove, minced or pushed through a press

1 cup low sodium beef broth

½ cup stout or porter

1 tablespoon unsulfured molasses

1 tablespoon Dijon mustard

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

Combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over high heat (450 degrees F to 550 degrees F.) Meanwhile make the glaze. In a medium saucepan over medium heat, warm 1 tablespoon oil. Add the shallot and garlic and sauté until the shallot is tender but not browned, about 2 minutes. Add the remaining glaze ingredients, bring to a boil, and cook until the glaze is reduced by half and has the consistency of maple syrup, 15 to 20 minutes. Keep warm.

Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the glaze.

Ann's Article:

Grilling for Father’s Day

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