Rib-eye steaks with espresso-chilli rub from Weber's Complete Barbecue Book: Step-by-Step Advice and Over 150 Delicious Barbecue Recipes (page 53) by Jamie Purviance

  • paprika
  • black peppercorns
  • cumin seeds
  • espresso beans
  • ground ancho chillies
  • beef rib-eye steaks
    The rib-eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
  • EYB Comments

    Can substitute dark-roast coffee beans for espresso beans.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark-roast coffee beans for espresso beans.

  • Delys77 on July 14, 2012

    Pg 53 We generally like our steaks closer to rare, which in the case of a boneless rib eye should take about 4 to 5 minutes total. the rub is pretty good but I do find the crust on the steak a tiny bit gritty. Overall pretty good but not a likely repeat.

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