Bold ribeye steaks coated with an aromatic coffee spice rub that creates a beautiful crust and complex flavor. This steakhouse-quality dish brings restaurant excellence to your home kitchen.
Recipe Details
Ingredients
- 4 steaks (250g each) ribeye steaks, 2.5cm (1-inch) thick
- 45ml finely ground coffee (espresso grind)
- 30ml brown sugar, packed
- 15ml smoked paprika
- 10ml coarsely ground black pepper
Instructions
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Remove 4 steaks (250g each) ribeye steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
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In a small bowl, combine 45ml finely ground coffee (espresso grind), 30ml brown sugar, 15ml smoked paprika, and 10ml coarsely ground black pepper. Mix well to create the coffee rub.
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Season steaks generously with salt on both sides, then coat evenly with the coffee rub, pressing it into the meat. Let sit for 10 minutes.
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Heat a cast-iron skillet or grill pan over high heat until smoking. Add a drizzle of oil with a high smoke point.
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Sear steaks for 3-4 minutes per side for medium-rare (internal temp 54°C/130°F), or adjust timing for desired doneness. Don't move them during searing.
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Transfer to a cutting board and tent with foil. Rest for 5-10 minutes before serving. The temperature will rise 3-5 degrees during resting.
Tips
Coffee Selection: Use a dark roast with bold flavor. Fresh-ground coffee works best, but pre-ground is fine. Avoid flavored coffees.
Steak Quality: Choose well-marbled ribeyes for best flavor and tenderness. Look for steaks at least 2.5cm (1-inch) thick.
Temperature Guide: For rare: 49°C (120°F), medium-rare: 54°C (130°F), medium: 60°C (140°F). Use a meat thermometer for accuracy.
Grilling Option: This rub is excellent for grilling. Cook over direct high heat for the same timing.
Serving Suggestions: Pair with roasted vegetables, garlic mashed potatoes, or a bold red wine like Cabernet Sauvignon.
Make-Ahead: The coffee rub can be made days ahead and stored in an airtight container. Apply to steaks just before cooking.