Awake #FoodieFriday

Krystal DehabaAsleep, Foodie Friday

Need something to keep you awake so you can read Asleep by Krystal Wade into the wee hours of the night? Or did you just finish and are now too scared to close your eyes? Either way, this hearty dish works. You can use the whole roast or have your butcher cut it into steaks. The directions are the same for steaks as they are for the roast. The coffee gives this a robust flavor without making it bitter. The added bonus? You stay awake. The leftover recipe is sure to please everyone, so stay tuned!

Coffee Crusted Ribeye Roast

Ingredients:

1 tablespoon finely ground coffee

2 teaspoons chili powder

1 teaspoon onion powder

1 teaspoon coarsely ground pepper

1 teaspoon ground mustard

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1 beef ribeye roast (4 to 5 pounds)

2 tablespoons olive oil

2 cups soaked wood chips, optional

Directions:

1. In a small bowl, combine the first nine ingredients. Tie the roast at 1-1/2- to 2-in. intervals with kitchen string. Rub seasonings over roast; cover and refrigerate for 8 hours or overnight.

2. Remove roast from refrigerator 1 hour before grilling; brush with oil.

3. Prepare grill for indirect heat, using a drip pan, adding half the wood chips if desired. Place roast over drip pan and grill, covered, over medium-low indirect heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing.