Best Beef Rub

Step up your beef game with this rub! The lowliest cut of beef is transformed into something magical when rubbed with this wonderful rub. At first, I thought using coffee on beef was a strange concept, but oh my wordy! I was wrong. The coffee deepens the flavor of all the other spices.

I cannot claim this recipe as my own, but I have used it for many years. I believe it was a Sandra Lee recipe from one of her shows on Foodnetwork years ago. I don’t remember what the title of her recipe was, but it is known as Best Beef Rub in my house. It is so simple to make and elevates anything it touches. I have used it on a humble chuck roast, beef ribs and steak. On this day, it was Easter, so I rubbed it on a beef tenderloin because Easter requires a special sumpin’ sumpin’.

Try this one! You won’t regret it!

Ingredients

Instructions

First, preheat the oven to 450 degrees. The next part is a no-brainer…..Mix all the ingredients for the rub together, including the coffee. Mix until well combined.

Poke holes all over your beef cut. I use my handy dandy marinating tool that makes this task so easy. Then rub the spice mixture on the meat, making sure you rub the spice in all the nooks and crannies of the meat.

My beef tenderloin doesn’t look like a beef tenderloin because it is only one-third of a tenderloin. I caught a sale on whole beef tenderloins a while back that I cut into three pieces and froze for special occasions. This part of the tenderloin will feed my small family for Easter with plenty left over for some really yummy sandwiches.

Let the spice mixture settle on the meat for 30 minutes. Then, rub it again with another coating of the spice mixture. Again, let the meat settle for 30 minutes. Place the meat on a wire rack set inside a cookie sheet.

Place the meat in the oven. Immediately turn the temperature down to 400 degrees. Alternatively, you could place the beef in a smoker or on a grill, which would add an additional layer of flavor to the meat.

If you are using an oven, roast uncovered in the oven until the desired doneness. One of the best kitchen gadgets I own is an electronic meat thermometer. If you do not have one, it is a good investment. You will use it all the time. Insert the meat thermometer in the thickest part of the meat. Beef tenderloin is typically served rare, but you may have a different preference. You can follow the following guidelines for the cut of beef you are preparing:

• Rare – 130 degrees
• Medium – 145 degrees
• Well done – 160 degrees

After your beef is out of the oven, let it rest for 10 minutes before slicing. Serve immediately. On this Easter Sunday, we accompanied our beef with green beans, mashed cauliflower and a salad. It was so delicious!