R to left from the coffee. Base rub is Half cup cafe pele fine ground Brazilian coffee, Quarter cup each fine tellicherry pepper and salt and ground ancho plus a little less cumin and an with cup of Turkish oregano.Top right aromatics are one tsp ea sage and thyme. bottom right spices are one quarter tsp ea white pepper jalepeno and chipotle. Plus 3 T coriander seeds ground in mortar and pestle by hand
For dry aged porterhouse and rib eye char grilled with garlic rosemary coating before the rub. Served with garlic butter shallot prosciutto mushroom cream sauce.