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Espresso Rub: Grilled Flat Iron Steak and Cherry-Sauce Pork
Put the coffee on the steak this time. Espresso Rub, BBQ Seasoning brings a roasty edge to grilled flat iron and a deeper savory note to pork tenderloin with cherry pan sauce. Start with the steak when the charcoal is ready; reach for the pork when supper is happening in the kitchen.
These two recipes give the same blend different jobs. On the steak, the rub forms a thin browned coating. On the pork, it seasons the meat before roasting, then meets a tart cherry sauce at the table. Neither needs a mountain of seasoning to make its point.
What the espresso brings to supper
This blend combines ancho, paprika, sugar, sea salt, yellow mustard, espresso, cayenne, black pepper, ginger, oregano, and coriander. Coffee adds roasted depth; ancho brings fruity chili flavor; mustard and cayenne keep the finish lively. The sugar helps browning, so use controlled heat rather than a roaring flame. Both recipes start at 1 tablespoon of rub per pound of meat, with no extra salt in the initial seasoning.
First cook · a steak over coals
Espresso-Rubbed Grilled Flat Iron Steak
Flat iron is a relatively flat, elongated shoulder steak. Ask for a properly trimmed flat iron with the tough central seam removed. Its broad surface gives the coffee and chili a chance to brown without turning the steak into a thick, heavily crusted roast.
Espresso-Rubbed Grilled Flat Iron Steak
Featuring: Espresso Rub, BBQ Seasoning
Equipment: Two-zone grill, tongs, instant-read thermometer
The starting ratio: 1½ tablespoons rub for 1½ pounds steak; 2 teaspoons oil for both steaks together.
Ingredients
For the steak
- 2 flat iron steaks, about 12 ounces each and ¾–1 inch thick
- 1½ tablespoons Espresso Rub, BBQ Seasoning
- 2 teaspoons neutral oil
Instructions
- Season and chill. Pat the steaks dry, rub with the oil, and distribute the seasoning over both sides and edges. Refrigerate for 30 minutes while you get the grill ready.
- Build two heat zones. Heat one side of the grill to medium-high, about 425–450°F, leaving a cooler indirect side. Clean and lightly oil the grate with a separate grill-oiling towel.
- Sear, then finish gently. Grill over direct heat for about 3–4 minutes per side, moving away from flare-ups. If the center still needs cooking, move to indirect heat and close the lid for another 2–7 minutes. Begin checking early; thickness matters more than the clock.
- Check the center. For the USDA-recommended endpoint, reach at least 145°F in the thickest part before removing the steak from the grill. Insert the thermometer from the side to reach the center.
- Rest and carve. Rest on a clean board for 5 minutes. Slice across the grain just before serving, or bring the whole steaks to the table and carve there.
A dark coffee crust is different from scorched sugar. If the surface is getting black before the center is ready, use the cooler side of the grill. Do not add another dry dusting after cooking.
Recipe notes
The rub contains salt and mustard. Start with the measured amount; add salt at the table only after tasting. This is a grilled steak recipe, not a long coffee marinade.
Serve it with
Buttered green beans, roasted carrots, or a crisp cabbage salad make easy company. Keep a plain side on the plate so the roast-and-chili flavor stays noticeable.
Second cook · a roast and a quick pan sauce
Espresso Pork Tenderloin with Cherry Pan Sauce
Pork tenderloin is the long, slender cut, not a large pork loin roast. The quick roast keeps it tender, while cherries, a little preserve, and balsamic vinegar give the coffee and chili something bright to lean against.
Espresso Pork Tenderloin with Cherry Pan Sauce
Featuring: Espresso Rub, BBQ Seasoning
Equipment: Ovenproof skillet, tongs, thermometer, heatproof handle cover
The starting ratio: 1¼ tablespoons rub for a 1¼-pound tenderloin; 1 tablespoon oil for searing.
Ingredients
For the pork
- 1 pork tenderloin, about 1¼ pounds, silver skin removed
- 1¼ tablespoons Espresso Rub, BBQ Seasoning
- 1 tablespoon neutral oil
For the sauce
- 1 cup pitted sweet cherries, halved, fresh or frozen
- ⅓ cup unsalted chicken broth
- 1 tablespoon cherry preserves
- 1 tablespoon balsamic vinegar
- 1 tablespoon unsalted butter
Instructions
- Season first. Pat the pork dry and coat it with the rub. Refrigerate for 30 minutes. Heat the oven to 400°F during the last part of this time.
- Sear the tenderloin. Heat the oil in an ovenproof skillet over medium-high. Brown the pork on several sides for 5–6 minutes total; lower the heat if the seasoning starts to scorch.
- Roast to temperature. Transfer the skillet to the oven for about 12–18 minutes, checking early. Remove the pork only when its thickest part reaches at least 145°F. Transfer to a clean platter and rest for at least 5 minutes while you make the sauce.
- Make the cherry sauce. The handle is hot: keep a mitt on it. Spoon off excess fat, leaving the browned fond. Set the skillet over medium heat and add cherries, broth, preserves, and vinegar. Scrape up the browned bits and simmer 5–8 minutes, until the cherries soften and the liquid lightly coats a spoon. Add a splash of water if it becomes sticky.
- Finish and serve. Remove the sauce from the heat and stir in the butter. Add any resting juices. Cut the pork across the grain into medallions and spoon over just enough sauce to complement it; pass the rest separately.
A slender tenderloin cooks quickly. If its thin tail is ready first, tuck that end under before searing or shield it with a small piece of foil during roasting.
Recipe notes
Use pitted cherries, not pie filling. Frozen cherries can go straight into the skillet and may take a little longer to reduce. The sauce is a finishing sauce; the preserves do not cook on the meat through the sear.
Serve it with
Serve with mashed potatoes or wild rice and a simple green vegetable. A few cherry halves and the natural pan juices are all the decoration it needs.
One bottle, two kinds of steak night
The flat iron makes a fine backyard supper without much fuss. The cherry-sauce pork feels a little more dressed up, but it still comes out of one skillet. Give the jar with these recipes to someone who enjoys both the grill and a good Sunday dinner; there is no need to choose sides.
Explore Espresso Rub, BBQ Seasoning
Cooking references
Espresso Rub - BBQ Seasoning
$10.25
Coffee belongs on more than the breakfast table, especially when there’s a good steak waiting for the grill. Espresso Rub, BBQ Seasoning combines rich espresso with ancho, paprika, black pepper, mustard, coriander, oregano, ginger, and a touch of sugar for… read more
FAQs
Will using this Espresso Rub BBQ Seasoning give my morning coffee a weird barbecue flavor?
Don't worry, your morning brew is safe because this bold blend is crafted specifically to wake up your favorite meats rather than your coffee mug. It combines rich espresso grounds with savory ancho chiles, paprika, and brown sugar to create a deeply roasted, caramelized crust on steaks, burgers, and brisket.
Is this gourmet espresso coffee rub only meant for high-end ribeyes and steaks?
While it makes a premium steak taste downright legendary, this versatile barbecue seasoning is far from a one-trick pony. It brings a smoky, savory swagger to pork tenderloin, works wonders mixed straight into burger patties, and even adds an unexpected depth of flavor to a hearty pot of homemade chili.
Does this BBQ dry rub fit into my strict dietary restrictions or food allergies?
You can fire up the smoker with total peace of mind because our handcrafted spice blend keeps things completely clean. This premium espresso rub is entirely vegan, kosher, gluten-free, and nut-free, ensuring everyone at your next backyard cookout can enjoy that ultimate savory bark.
