Coffee Rubbed Steak
Recipe GLPR41fcd7516af507
A bold and sophisticated steak featuring a complex coffee-based dry rub that blends espresso powder with warm spices like ancho chili, oregano, and a hint of cocoa. The rub creates a richly flavored crust when grilled, complementing the natural beef flavors with subtle bitter, smoky, and slightly sweet notes. This impressive main course is perfect for grilling season.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 teaspoon ancho chili powder
1 teaspoon black pepper
1/2 tablespoon brown sugar
1 teaspoon dry mustard
1 tablespoon espresso powder, finely ground
1 teaspoon granulated garlic
1 teaspoon kosher salt
1/2 teaspoon oregano
1/2 tablespoon paprika
1 teaspoon unsweetened cocoa powder
2 tablespoons grapeseed oil or canola oil
4 beef ribeye steaks, 1 1/4 to 1 1/2 inches thick
Directions
In a small bowl, combine the ancho chili powder, black pepper, brown sugar, dry mustard, espresso powder, granulated garlic, kosher salt, oregano, paprika, and cocoa powder. Stir until evenly blended into a uniform dry rub.
Lightly brush one side of each ribeye steak with oil. Divide the coffee rub evenly among the steaks, applying approximately 1/4 of the mixture to the oiled side of each steak, pressing gently so it adheres. Place on a plate, cover loosely, and allow to sit at room temperature for 45 to 60 minutes.
Preheat your grill (gas or charcoal) to high heat. Once hot, place the steaks on the grill with the rubbed side down. Close the cover and grill for 2 minutes without moving.
Flip the steaks over and close the cover. Grill for another 2 minutes.
Turn off the grill completely. Close the cover and let the steaks finish cooking through residual heat for 5 to 8 minutes, depending on desired doneness and steak thickness. Avoid opening the grill frequently during this stage, as it will cause temperature loss. The steaks should reach an internal temperature of 145°F for medium-rare.
Remove steaks from the grill and transfer to a clean plate. Let them rest for 5 minutes before serving to allow juices to redistribute.
