Coffee found its match! Or is the ribeye that found its mate? Whichever it is, this is an incredibly crusty and delicious steak recipe. The coffee rub helps to lock in the juices and forms a caramelized crusted exterior. The rub is very simple to create and it can be used on basically any cut of steak. This steak pairs perfectly with my Beer Barbecue Sauce. It’s a fun recipe for any summer time gathering or equally as good for couples date night.
The robust taste and the juicy meat will leave you and your guests wanting more. Leftovers are even more flavorful. I hope you will enjoy this recipe as much as we did. Enjoy and happy cooking.
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Coffee Rubbed Ribeye
A quick and easy, well seasoned ribeye steak.
COFFEE RUB SPICE BLEND:
- 1 1/2 tablespoons coffee beans
- 1 tablespoon whole peppercorn
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- 1 1/2 teaspoons sea salt
- 1 teaspoon chili powder
FOR THE STEAKS:
- 4 1/2 pounds ribeye steaks about 1 1/2 inches thick
- 1 tablespoon extra virgin olive oil
- 1 batch of coffee rub spice blend
FOR THE COFFE RUB SPICE BLEND:
Add all the spice blend ingredients to a small spice blender. Blend until powdery – up to 1 minute.
Note: I used this entire batch for the three steaks.
FOR THE STEAKS:
Preheat gas grill – 550 to 650 degrees.
Drizzle olive oil on both sides of each steaks. Rub the oil all over the steaks. Season the ribeye steaks generously with all of the spice blend.
Note: This steak can be grilled right after seasoning or up to overnight for even more intensity.
Note: If you plan to let the steaks sit for a couple of hours or overnight you can skip the olive oil.
Grill the steaks 4 minutes per side for medium. Let the steaks rest for 8 minutes before slicing/serving.
Note: grill the steaks according to your likeness. Cooking times will vary depending on steak thickness and grill temperature.
Plate with a side of your favorite sauce or Beer BBQ Sauce (recipe coming soon). Serve and Enjoy!
Note: If using a charcoal grill, keep a section without heat – this will allow you to move the steaks onto indirect heat if flareups are too much.
I cooked my steak at medium temperature – 145 degrees when tested with a meat thermometer. Resting the steaks allows for the juices to lock in as well as the steaks will continue to cook.