Grilled to perfection, these Coffee Rubbed Rib Eye Steaks take a classic ribeye and pair it with a homemade dry rub and delicious coffee flavor. The result is juicy and tender steak with an incredibly rich savory crust!
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Looking for an easy way to grill up some restaurant-quality steaks packed with flavor? This recipe for ribeye features a homemade coffee steak rub is the ideal way to switch things up and always results in juicy, tender steak.
Why This Recipe Works
Featuring a simple combination of ingredients, these steaks couldn't be any easier to make! All you need are a couple of high quality ribeye steaks, some coffee grounds, and a blend of commonly found seasonings.
With the perfect blend of warm savory goodness and a hint of subtle sweetness, this is the perfect way to treat your taste buds upgrade your steaks in minutes!
Paired with some Chipotle Lime Coleslaw, a big bowl of Dill Pickle Pasta Salad, or my Pan Fried Asparagus, these coffee rub steaks are great for a filling and hearty summer meal.
Ingredients Needed
- Ribeye Steaks: Famously tender and juicy, this cut of steak is known for its delicious fat marbling.
- Coffee Grounds: You can also use either instant coffee granules or instant espresso to give your steak rub a uniquely rich savory flavor.
- Spices: A blend of brown sugar, kosher salt and black pepper, cumin, paprika, garlic powder, onion powder, and chili powder infuse these steaks with a medley of classic and familiar flavors.
How to Make Coffee Rub Steaks
- Step 1: In a large mixing bowl, combine the coffee grinds with the brown sugar and spices to make your homemade coffee rub.
- Step 2: Place ribeye steaks on a tray and cover with the dry rub.
- Step 3: Heat up your grill and place steaks over direct heat for 1-2 minutes, flip and cook another 1-2 minutes.
- Step 4: Transfer to steaks to direct heat and cook another 1 to 2 minutes on each side for a nice medium rare. Remove from the grill, rest for 5 minutes, then slice and serve!
Recipe Tips
- Feel free to adjust the amount of each spice in the dry rub to your preference. You can also omit anything you don't want to include.
- Keep leftover steak in an airtight container in the fridge for 2 to 3 days and add it to my Breakfast Potato Hash.
- Reheat leftover ribeye by melting some butter in a pan and sauteeing on low or medium-low heat for 2 to 3 minutes.
- Rare: 120 to 125 degrees
- Medium Rare: 130 to 135 degrees
- Medium: 140 to 145 degrees
- Medium Well: 150 to 155 degrees
- Well Done: 160 to 165 degrees
Recipe FAQ's
You can, but I recommend starting over indirect heat. If you cook just over the flame, the steak may cook too fast. This can lead to a drier or tougher steak. Cooking over indirect heat first helps prevent losing any juices.
Allowing the steak to rest before and after cooking is crucial for best results! Letting the steak rest beforehand ensures that the flavors of the dry rub develop and soak into the steaks, and resting the finished steak allows the juices to distribute evenly through the meat which will prevent them from being lost while slicing.
Of course, Ribeye steaks tend to be a bit more expensive because of their high quality. If you're looking for more affordable cuts of beat, try New York strip steak, sirloin steak, flank steak, or even something like pork chops!
No, it won't taste like coffee, it just enhances the flavor of the beef adding the perfect punch of flavor!
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Coffee Rubbed Grilled Ribeye
Equipment
Ingredients
- 3-4 Ribeye steaks about 1- 1 1/2 inch thick
- 1/4 cup ground coffee or instant espresso
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 2 teaspoons black pepper
Instructions
- Mix the ground coffee, brown sugar, and spices well in a small bowl.
- Sprinkle the rub generously over both sides of the steaks and gently massage it into the meat. Let the steaks rest at room temperature for at least 20 minutes.
- Heat up your grill and place steaks over direct heat for 1-2 minutes, flip and cook another 1-2 minutes. Remove steaks to indirect heat close the lid and cook. Let the steaks cook over indirect heat for 2-3 minutes. Check the temperature with a meat thermometer and cook until desired doneness.
- Remove from the grill and rest for at least 5 minutes before slicing and Serve!
Notes
- Grilled Ribeye steak can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, add 1 tablespoon of butter to a saute pan on low/medium-low heat for 2-3 minutes or in a preheated oven at 200 degrees for 5-7 minutes.
- I like to cook to medium rare but you can cook it to your desired doneness.
- Rare: 120°–125°
- Medium Rare: 130°–135°
- Medium: 140°–145°
- Medium Well: 150°–155°
- Well Done: 160°–165°
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