Coffee Rubbed Ribeyes

Like I mentioned last week, while I typically fire up the grill for chicken or fish, we’ve been grilling a lot of beef lately.   My family started raising cows last year and every time we visit the farm, we are sent home with our cooler packed with as much steak, roasts, stew meat, and ground beef that it can fit.    

I definitely appreciate the simplicity of a steak seasoned with just salt and pepper to let the flavor of the meat shine through, but I also like to play around with different rubs and marinades.  Meet my new favorite: coffee rubbed ribeye.

Now, I know what you  might be thinking.  “Coffee?  On steak?!”  Just go with it.  Believe me, it works.  Especially paired with a beer, I hear.

The coffee adds a richness to the rub that is noticeable but not so much that people are going to feel like they're drinking a latte with their steak.  Along with the ground coffee I added chili powder and smoked paprika for smokiness, brown sugar for a boost of sweetness, and garlic powder and dijon mustard because I just love the stuff.  Seriously - so much flavor going on in this rub.

The other great thing about this rub is that all of the ingredients are things most people have in their cupboards.  The steaks can sit with the rub overnight, making them a quick weeknight meal, but obviously steak dinners always seem a little special and this is definitely appropriate for dinner guests.  The rub is unique and will have your dinner guests raving about the flavor.

So fire up the grills - your next steak adventure awaits!

Coffee Rubbed Ribeyes

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Servings: 2

Author: Taylor Ellingson

Ingredients

• ▢ 2 large ribeyes
• ▢ 2 tablespoons ground coffee
• ▢ 1 tablespoon chili powder
• ▢ 1 tablespoon paprika
• ▢ 1 teaspoon garlic powder
• ▢ 1 tablespoon brown sugar
• ▢ ½ tablespoon sea salt
• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon dijon mustard

Instructions

• Pat down both ribeyes, removing any excess liquid.
• Combine all rub ingredients in small bowl.
• Generously slather ribeyes with the rub on all sides. Let sit for 30 minutes, up to overnight, with the rub on.
• *Notes - if you’re refrigerating the ribeyes overnight with the rub, be sure to take them out of the refrigerator and let them sit at room temperature for 30 minutes before you plan to put them on the grill.
• Preheat grill to medium-high heat.
• Add ribeyes and cook 4-6 minutes on each side, or until insides reach desired temperature. I use a meat thermometer to ensure they are cooked to our preference for accuracy.

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