Chico Gonzales, who says his family has been in ranching in Texas for five generations, sends along the following recipe that he says is a sure-hit every time it’s served.
Makes: 4 steaks
Ingredients
• 4 bone-in beef ribeye steaks (12 oz)
• 1 tbsp ground coffee
• 1 tbsp salt
• 2 tsp black pepper
• 1 tsp each chili powder, garlic powder, dried thyme, and sugar
• 1 tbsp ground peppercorn for topping
Directions
Trim steaks of all excess fat. They can either be cooked on a grill or in a cast-iron skillet over an outdoor fire.
Combine coffee, salt, pepper, chili powder, garlic powder, thyme, and sugar in a small bowl. Rub the mixture onto both sides of the steaks.
Cook the steaks uncovered to desired degree of done. Remove the steaks from the grill or skillet, sprinkle the ground peppercorn on the tops of the steaks and let them sit for five minutes before serving.
“Serve with pappas fritas, fried okra or spicy pinto beans, and with a dessert of blackberry or peach cobbler, and you’ll have one heck of a Texas trail meal that is sure to please.”