Coffee-Rubbed Bear Steaks

Transform your black bear into something spectacular with this expertly prepared preparation. Through careful attention to detail, you'll achieve delicious results that highlight the natural flavors that will impress even the most discerning palates.

American tradition meets the ultimate wild protein

Cowboy Heritage This preparation combines the American West's coffee culture with bear hunting tradition, using coffee's bitter compounds to complement bear meat's rich, complex flavors.

Ingredients (Serves 6)

• 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 coffee grounds with brown sugar, smoked paprika, and cayenne. The coffee adds incredible depth.

2. Application Process: Pat the backstrap dry and coat generously with the rub. Let it sit for at least an hour.

3. High-Heat Cooking: Sear in a smoking hot cast iron. Finish in a 400°F oven to 165°F.

4. Resting Protocol: Rest for 5 minutes before slicing. Cut against the grain for maximum tenderness.

Food Science: Coffee's Maillard reaction enhances browning and flavor Service: With roasted vegetables, bourbon reduction sauce