Name: Ribeye with Coffee-Chili Rub
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 1 tbsp finely ground coffee; 1 tbsp brown sugar; 1 tsp smoked paprika; ½ tsp ancho chili powder; ½ tsp kosher salt; ½ tsp cracked black pepper; 1 large ribeye steak (bone-in or boneless, 1¾–2 inches thick, about 16–20 oz); 1 tbsp olive oil

Ribeye with Coffee-Chili Rub

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

45 minutes

Deeply marbled ribeye gets the low-and-slow reverse-sear treatment for precise doneness, then hits the flame for a final char. The coffee-chili rub adds an earthy, smoky edge that elevates the beef's richness.

Author:

FoodStand

Ingredients

For the Rub

1 tbsp finely ground coffee
1 tbsp brown sugar
1 tsp smoked paprika
½ tsp ancho chili powder
½ tsp kosher salt
½ tsp cracked black pepper

For the Steak

1 large ribeye steak (bone-in or boneless, 1¾–2 inches thick, about 16–20 oz)
1 tbsp olive oil

Directions

1. Prep the Ribeye

Mix all rub ingredients.
Pat steak dry, rub with oil, then coat thoroughly with spice rub.
Let sit uncovered at room temp 30–45 minutes (or refrigerate uncovered for 4–12 hours, then let warm before grilling).

2. Reverse Sear: Indirect Cook

Preheat grill for indirect heat (225–250°F). Place steak on the cool side.
Close lid and cook until internal temp reaches 115°F (about 35–45 mins).

3. Final Sear

Move steak to hot side of grill. Sear 1 minute per side over high flame for a crust.
Target internal temp: 130–135°F for medium-rare.

4. Rest & Serve

Let rest 5–10 minutes. Slice and serve with balsamic glaze or roasted shallots.

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