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Chef Gina Makes Coffee Rubbed Steak and Mushrooms

The Rockies, comprised of the Western states from Montana and Idaho, down through Wyoming, Utah, Colorado, and finally New Mexico, is full of vast land where cattle (and buffalo) roam and mushrooms (among other vegetables) grow wild and free, much to a foragers delight. While I cannot claim to be a forager, I certainly do love mushrooms – and meats – as well as the Rockies culinary scene. Budding with craft breweries and coffee roasters, it’s a happy by-product of their ample agriculture. Today’s recipe combines just those things – coffee, beef, mushrooms, and beer into a savory, satisfying, and dare I say, sexy dinner with Coffee Rubbed Ribeye topped with mushrooms sauteed in beer. Enjoy!

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Coffee Rubbed Steak and Mushrooms

Prep Time: 30 min

Makes: 2 servings

Steaks

  • 2 BONE-IN RIBEYE STEAKS
  • 2 TBS INSTANT OR GROUND COFFEE
  • 2 TBS BROWN SUGAR
  • 1 TBS SALT
  • 1 TBS GROUND BLACK PEPPER
  • 1 TSP GROUND GINGER
  • 1 TSP PAPRIKA
  • 1 TSP DRY MUSTARD
  • ¼ TSP GROUND JALAPENO OR ANCHO PEPPER (SEE NOTE)
  • 2 TBS GRAPESEED OIL

Mushrooms

  • 2 TBS BUTTER
  • 1 TBS GRAPESEED OIL
  • ½ LARGE ONION, SLICED 
  • 8-12 OZ. MUSHROOM, MIXED TYPES, SLICED 
  • 1 TBS GARLIC, MINCED
  • 4 OZ. BEER OF CHOICE

Directions – Steaks

Directions – Mushrooms

Tips

  • You can use any cut of steak you like, I like a bone-in for added flavor and have made this with T-bones and strips. I like a thick cut to hold up to the powerful tasting rub
  • Ground jalapeno is going to give you a much spicier kick to this rub than if you use ancho. I can’t always find ancho powder but when I do, I use more like ½ tsp since it’s more smoky than spicy, if you don’t like spice, simply leave this ingredient out altogether 
  • Any cooking oil can be used, I prefer grapeseed oil as it has a high smoke point so does not burn as quickly as say, olive oil and won’t give off a bitter, burnt taste profile that you risk with olive oil. Other high smoke point oils include avocado, sunflower, and corn oils
  • I make these quick mushrooms all the time (sometimes subbing wine or broth instead of beer) and serve with everything from fish to chicken to simply eating by the spoonful 

About Chef Gina

Chef Gina has spent a lifetime in food – from the butcher shop to food trucks and catering kitchens to innovation kitchens. She prides herself in being the only person to successfully recreate her grandmother’s famous meatballs. You can usually catch her, apron on, and a glass of prosecco in hand – cheers!

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