A few years back, I won a can of Cattleman's coffee rub for steak. I loved the bold flavor it lends to beef in particular, especially larger cuts like tri-tip, thick ribeyes, and porterhouse steaks. The ground coffee helps to form a wonderful toothsome "crust" on the meat that complements the rich flavor of the rub. I decided to concoct my own coffee rub, and after a few tweaks, I like it every bit as Cattleman's so I'd like to share it with you.