Four rib-eye, boneless [16 oz. each]
Salt and pepper to taste
Ground Fresh Coffee - 3 tbs.
Light Brown Sugar - 1 tbs.
Paprika - 2 tbs.
Sea Salt - 1 tbs.
Granulated Onion - 1 tsp.
Granulated Garlic - 1 tsp.
Cayenne - 1/4 tsp.
Combine all the ingredients for the rub in a bowl. Lather the rub on the raw steak and set aside in the fridge for 1.5 hours to let the flavors of the spices absorb in the steak.
Prepare grill as mentioned above. Do not cut meat. Season each piece on both sides with salt and pepper. Place on grill over direct heat. Depending on the thickness of the steak, grill 6-7 minutes on each side if reaching an internal temperature of approximately 125-130 degrees Fahrenheit for medium-rare, or for a full medium, approximately 8-9 minutes with an internal temperature of 140-145 degrees. If wishing to have the meat on the grill a touch longer, then remove from the direct heat of the coals and set to a cooler side of the grill and close the top for additional smoking and cooking [suggested just 1-2 minutes longer].
Remove from grill and place on a cutting board. Allow meat to rest for approximately 8-10 minutes prior to slicing or serving. After resting, divide room temperature garlic butter amongst the 4 steaks and place a dollop on each before serving.