This beautiful thick cut wagyu steak is robustly flavored with a coffee chipotle rub; adding fresh garlic and thyme enhances the robust flavor. Overnight marinating locks in the natural juices and maximizes the taste. Grilling this cut of steak over indirect heat, in my opinion, truly makes for a tender and juicy piece of meat. I like to cook my steak medium to medium well most of the time (don’t hate on me rare steak eaters). After all the FDA recommends at least 145F degrees internal temperature for safe eating. On the indirect heat this takes about 50 to 60 minutes to cook and I briefly grill on direct heat to get a little extra charred – a few seconds keeping an eye on it since it will flare up once it hits the direct heat! This cowboy looks beautiful and tastes beautiful. This you must try! Happy Cooking!
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Cowboy Steak | Coffee Chipotle Rubbed Ribeye
This beautiful thick cut wagyu steak is robustly flavored with a coffee chipotle rub; and using fresh garlic and thyme enhances the robust flavor. It's a perfect grilling summer recipe.
- 2 1/2 pounds ribeye steak [I use a thick 2 1/2 inch thick cut of wagyu ribeye steak}
- 2 teaspoons extra virgin olive oil
Marinade Seasoning Rub:
- 2 teaspoons fresh thyme leaves
- 3 teaspoons fresh garlic pressed in a garlic press
- 1 teaspoon Chipotle pepper
- 1 1/2 teaspoons ground coffee
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoon sea salt or kosher (adjust for your diet)
- 1/2 teaspoon sweet paprika (can use smoked paprika)
- 3/4 tablespoon brown sugar (I used sugar in the raw)
Make the Marinade Seasoning Rub:
In a small bowl, add all the ingredients including the fresh thyme and garlic. Mix thoroughly to combine.
Let's Prepare the Steak for Overnight Marination:
Place the steak in a plate or shallow bowl.
Note: Optional – rinse and dry steak very well.
Rub the steak with the olive oil.
Use all of the seasoning rub to coat the steak all over, using patting motion to help the rub to adhere.
Let the seasoned steak rest in the refrigerator, uncovered, 12 to 24 hours.
Note: If the steak is covered it will release some of it's natural juices into the pan. Leaving it uncovered prevent this from occurring.
12 to 24 hours later:
12 to 24 hours later preheat a gas grill to 550F degrees; (can use charcoal grill but be sure to leave 1/2 of the grill without charcoal for indirect heat cooking)
Remove the steak from the fridge.
Turn off the heat from 1/2 of the grill.
Place the steak on the indirect heat (section that the heat was turned off). Cover the grill. And keep it covered until ready to flip the steak. Cook the steak for 20 to 30 minutes on the first side.
20 to 30 minutes later, flip the steak and let it contine to cook on the direct heat for another 20 to 30 minutes.
Note: I like to cook the steak so that a section is medium cooked and another is medium well. The 30 minutes per side allows for this to be perfect. For rare to medium rare cook 20 to 25 minutes per side.
Once the second side has cooked to your likeness, briefly place it on the direct heat section of the grill and grill a few seconds per side.
Note: You can close the grill lid briefly, but do keep and eye for flare ups.
Transfer the steak to a cutting board. Cover with aluminum foil and allow to rest for 10 to 15 minutes before cutting.
Slice to your desired thickness and serve with your favorite sides. I serve this with grilled corn and grilled spinach. Enjoy!
Tutorial Video Available: Cowboy Steak | Coffee Chipotle Rubbed Ribeye
Nutritional information will vary depending on actual serving portions.
You can use two smaller cut ribeye steaks (like 1 1/4 inch thickness). But do grill for half the recommended time. Divide the seasoning into two portions, one portion for each steak.