Dry Rub for Steaks

For someone who loves having wine with his steak, this dry rub works very well in conjunction with a bold red ( big bad merlot or syrah works too )

Basically, thaw your meat ( cough cough)

Dry rub:

3 or 4 cloves or garlic

S/P to taste--ground pepper a must

dash of basil

a teaspoon of Ground coffee...yes I said, ground coffee..not flavored..dark roast works very well ive found

---------Mix together in bowl and pour ingredients onto a flat plate

--take your thawed meat and coat slighty with virgin olive oil

take the meat and place onto the dry rub both sides..pressing firmly down onto the plate

SAVE the remaining dry rub****

I sparingly coat the bottom of the plastic container Im keeping the meat in with Worchetsire sauce

place meat in container and let set for 1-2 hours...

take meat out and flip over, setting for 1 hour

When you cook your meat, sprinkle the remaining dry rub onto the top of the meat.

Ive found that the coffee brings an earthly tone to the flavor of the meat which goes nicely with a Cab, merlot or syrah. Most Pino Noir's will be overshadowed by the dry rub.

Enjoy