Yes, you read that right - coffee and red meat. It’s an unlikely pair, but this duo combines harmoniously to create a mouth watering dish that will leave you wanting more.
Venison (deer) is an extremely lean meat, which allows it to take on robust flavors with ease. It’s the perfect culprit for a coffee rub, but feel free to experiment with other lean cuts of red meat.
¼ cup finely ground dark-roast coffee, like Sabertooth
2 tablespoons chili powder
¼ cup brown sugar, tightly packed
2 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon ground cumin
1 teaspoon black pepper
2 tablespoon oil of your choice
How to Make it:
In a small bowl, combine all dry ingredients. Cover all sides of the steak with the spice mixture, patting it onto the meat.
Add 2 tablespoons of oil into a saucepan and heat over medium-high. I recommend using canola oil because it will not burn at high temperatures, but if you would like to keep this recipe paleo, opt for coconut or olive oil.
Add your seasoned steaks to the pan (they should sizzle loudly). Sear for 3-4 minutes on each side until browned on the outside and medium rare on the inside.
Let the meat rest on a plate for 5 minutes then DIG IN!
*Cooking times will vary greatly depending on how thick your steaks are. 3-4 minutes is recommended for steaks ~ 1 inch in thickness.*