Coffee Rubbed Rib-Eye

This easy Coffee Rubbed Rib-Eye recipe is perfect for a quick, flavorful meal. With a rich blend of spices and a hint of espresso, this dish creates a beautifully seasoned, juicy steak that’s perfect for any occasion. It’s simple to prepare and can be made with common pantry ingredients for a delicious, satisfying dinner.

Ingredients Needed:

• 1/4 cup ancho chili powder
• 1/4 cup finely ground espresso
• 2 tablespoons Spanish paprika
• 2 tablespoons dark brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano
• 2 teaspoons ground ginger
• 2 teaspoons chili de arbol powder
• 2 bone-in or boneless rib-eye steaks, 2 inches thick, approximately 1 1/2 pounds each
• Canola or olive oil
• Salt and coarsely ground black pepper

How To Make Coffee Rubbed Rib-Eye?

1. Prepare the Coffee Rub: Combine all the spices in a bowl and mix well.
2. Preheat the Oven: Preheat your oven to 220°C.
3. Prepare the Steaks: Preheat a cast iron pan over high heat. Brush both sides of the steaks with oil, then season generously with salt and coarsely ground black pepper.
4. Rub the Steaks: Rub 30g of the coffee rub onto one side of each steak.
5. Cook the Steaks: Place the steaks in the hot pan, rub side down, and cook for 3-4 minutes, until golden brown. Flip the steaks and cook for 2 more minutes.
6. Finish in the Oven: Transfer the steaks to a baking sheet and cook in the oven for 8-10 minutes or until medium-rare.
7. Rest and Serve: Remove from the oven and let the steaks rest for 5 minutes before slicing.

Recipe Tips:

• Let the Rub Sit: Allow the coffee rub to sit on the steaks for 15-30 minutes before cooking. This helps the flavors soak in for a more intense taste.
• Use High Heat: Make sure the cast iron pan is hot before cooking the steak. This helps create a perfect sear on the outside.
• Don’t Overcrowd the Pan: If you’re making more than two steaks, cook them in batches. Overcrowding can reduce the heat and prevent a good sear.
• Rest the Steak: Always let the steak rest for 5 minutes after cooking. This keeps the juices inside for a more tender steak.
• Check for Doneness: Use a meat thermometer to check the internal temperature. Aim for 57°C for medium-rare.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover steak cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: If you freeze it, wrap the steak well in plastic wrap and foil. Freeze for up to 2 months.
• Reheat: Heat a bit of oil in a skillet over medium heat. Cook the steak for 2-3 minutes on each side until warm.

Nutrition Facts:

• Calories: 1,010 kcal
• Total Fat: 79g
• Saturated Fat: 31g
• Cholesterol: 231mg
• Sodium: 1,025mg
• Potassium: 833mg
• Total Carbohydrate: 12g
• Dietary Fiber: 1g
• Sugars: 8g
• Protein: 61g

Try More Bobby Flay Recipes:

• Bobby Flay Rib Eye Roast Recipe​
• Grilled Rib-Eye Steak with Brown Butter and Blue Cheese
• Andersonville Coffeecake
• Bobby Flay Beef Short Ribs

Coffee Rubbed Rib-Eye

Author: Mohamed Shili Cooking Method:Grilling Cuisine:American Courses:Dinner Recipe Keys: C Coffee Rubbed Rib-Eye

Difficulty:BeginnerPrep time: 10 minutesCook time: 16 minutesRest time: 5 minutesTotal time: 31 minutesServings:4 servingsCalories:1,010 kcal Best Season:Suitable throughout the year

Description

This easy Coffee Rubbed Rib-Eye recipe is perfect for a quick, flavorful meal. With a rich blend of spices and a hint of espresso, this dish creates a beautifully seasoned, juicy steak that’s perfect for any occasion. It’s simple to prepare and can be made with common pantry ingredients for a delicious, satisfying dinner.

Ingredients

• 1/4 cup ancho chili powder
• 1/4 cup finely ground espresso
• 2 tablespoons Spanish paprika
• 2 tablespoons dark brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano
• 2 teaspoons ground ginger
• 2 teaspoons chili de arbol powder
• 2 bone-in or boneless rib-eye steaks, 2 inches thick, approximately 1 1/2 pounds each
• Canola or olive oil
• Salt and coarsely ground black pepper

Instructions

1. Prepare the Coffee Rub: Combine all the spices in a bowl and mix well.
2. Preheat the Oven: Preheat your oven to 220°C.
3. Prepare the Steaks: Preheat a cast iron pan over high heat. Brush both sides of the steaks with oil, then season generously with salt and coarsely ground black pepper.
4. Rub the Steaks: Rub 30g of the coffee rub onto one side of each steak.
5. Cook the Steaks: Place the steaks in the hot pan, rub side down, and cook for 3-4 minutes, until golden brown. Flip the steaks and cook for 2 more minutes.
6. Finish in the Oven: Transfer the steaks to a baking sheet and cook in the oven for 8-10 minutes or until medium-rare.
7. Rest and Serve: Remove from the oven and let the steaks rest for 5 minutes before slicing.

Notes

• Let the Rub Sit: Allow the coffee rub to sit on the steaks for 15-30 minutes before cooking. This helps the flavors soak in for a more intense taste.
• Use High Heat: Make sure the cast iron pan is hot before cooking the steak. This helps create a perfect sear on the outside.
• Don’t Overcrowd the Pan: If you’re making more than two steaks, cook them in batches. Overcrowding can reduce the heat and prevent a good sear.
• Rest the Steak: Always let the steak rest for 5 minutes after cooking. This keeps the juices inside for a more tender steak.
• Check for Doneness: Use a meat thermometer to check the internal temperature. Aim for 57°C for medium-rare.

Keywords:Coffee Rubbed Rib-Eye