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Author Notes: Steak is usually a special treat for me, so when I make it I want it to be the best steak I've ever hard. After years of experimentation, here's my go to rub to use. I've also used it on pork chops with success as well. As far as what cut of steak, I've found its best on steaks with more fat, such as a ribeye thrown on a grill. —Abduffy
Makes approx. 8 oz. (enough for a 2 16 oz. steaks)
cups (7 oz) previously toasted walnut halves (350° F for 8 to 10 minutes)
teaspoons freshly grated garlic (approx. 4 cloves)
tablespoons kosher salt (I use Diamond Brand)
tablespoon freshly ground pepper
tablespoon ground espresso or other dark roast coffee
- Grind walnuts in food processor until they resemble large bread crumbs and look sticky (about 5 1 sec. pulses).
- Add garlic and salt to walnuts and grind until you see the mixture start to separate.
- Scrape down sides of food processor add remaining ingredients and grind until mixture has the consistency of nut butter (about 1 minute divided into 3 20 second grinds with scraping down of the side of the food processor).
- Apply the nut butter spread to the steaks 30 minutes before you grill or pan fry them. It'll smoke some, don't worry, that just the delicious and good for you fat from the walnuts.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer