Name: Coffee-Rubbed Bear Steaks
Cuisine: American
Ingredients: 6 bear backstrap steaks (8-10 oz each), 1.5" thick; 3 tbsp finely ground coffee (dark roast); 2 tbsp brown sugar; 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 2 tsp ground cumin; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp chipotle powder; 2 tbsp olive oil; *Coffee Rub Science and Method**; 1. **Rub Preparation**:; - Mix all dry ingredients thoroughly; - **Coffee selection**: Use quality ground coffee, not instant; - **Balance**: Brown sugar offsets coffee's bitterness; 2. **Application Process**:; - Coat steaks evenly with rub; - **Penetration time**: 2-4 hours refrigerated; - **Room temperature**: 45 minutes before cooking; 3. **High-Heat Cooking**:; - Heat oil in cast iron skillet over medium-high heat; - **Searing**: 4-5 minutes per side for proper crust; - **Internal temperature**: Must reach 160°F for safety; 4. **Resting Protocol**:; - Rest steaks 5-10 minutes after cooking; - **Juice redistribution**: Critical for optimal texture; - **Service**: Slice against grain if desired; *Food Science**: Coffee's Maillard reaction enhances browning and flavor; *Service**: With roasted vegetables, bourbon reduction sauce

Rub Preparation:
- Mix all dry ingredients thoroughly
- Coffee selection: Use quality ground coffee, not instant
- Balance: Brown sugar offsets coffee's bitterness
Application Process:
- Coat steaks evenly with rub
- Penetration time: 2-4 hours refrigerated
- Room temperature: 45 minutes before cooking
High-Heat Cooking:
- Heat oil in cast iron skillet over medium-high heat
- Searing: 4-5 minutes per side for proper crust
- Internal temperature: Must reach 160°F for safety
Resting Protocol:
- Rest steaks 5-10 minutes after cooking
- Juice redistribution: Critical for optimal texture
- Service: Slice against grain if desired

Coffee-Rubbed Bear Steaks

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