- 2 Tablespoons brown sugar
- 1 1/2 Tablespoon finely ground espresso
- 2 Teaspoons chile powder
- 1/8 Teaspoon cayenne
- 2 Teaspoons kosher salt
- 2 1/2 Pounds flat iron steaks, each 1 1/4 pounds each
- 2 Teaspoons extra-virgin olive oil
Take 1 very large or 2 or more smaller cedar planks for grilling and soak them in water at least 3 hours prior to grilling.
Combine the sugar, coffee, chile powder, cayenne, and salt. Cut the steak to fit on cedar planks if necessary. Brush the steak with 2 teaspoons of oil, sprinkle all over with coffee rub, and press to adhere. Set aside.
Prepare a grill for high-heat cooking. When very hot, bank the coals on 1 side of the grill, leaving one side free of coals. If using a gas grill, turn the burner off on 1 side. Have a spray bottle filled with water handy. Heat cedar planks on cool side of grill for 3 minutes and remove from grill, brush 1 side lightly with oil and set aside.
Grill steaks on the hot side of the grill until just seared, 1 to 2 minutes per side. Transfer the steaks to oiled sides of planks and place planks near (but not over, if possible) hot zone on grill. Close the grill, cover, and cook until the steaks reach desired doneness, 8 to 12 minutes for medium-rare. Spray edges of planks with water if they catch fire. Remove planks from grill and rest the steaks on planks 10 minutes before slicing.