For this steak rub recipe, chef Josef Centeno, of Baco Mercat in Los Angeles, was inspired by the coffee rub his father used to make for grilling steaks. Basting with butter before transferring the pan to the oven helps bloom the dried spices and adds irresistible flavor to the meat.
- 2 tablespoons Aleppo pepper
- 2 tablespoons finely ground coffee beans
- 2 tablespoons freshly ground black pepper
- 2 tablespoons (packed) dark brown sugar
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons mustard powder
- 3/4 teaspoon chili powder
- 3/4 teaspoon ground ginger
- 1 2-inch-2 1/4-inch-thick bone-in beef rib eye (about 2-2 1/2 pounds), preferably dry-aged, at room temperature for 1 hour
- 4 tablespoons grapeseed or vegetable oil, divided
- 3 tablespoons unsalted butter
- 1 garlic clove, lightly crushed
Mix all ingredients in a medium bowl. Transfer to an airtight container. DO AHEAD: Spice rub can be made 1 month ahead. Store airtight at room temperature.
Preheat oven to 400°. Set a wire rack inside a large rimmed baking sheet. Season steak with kosher salt and 2 tablespoons spice rub, pressing onto all sides of meat and adding more spice rub by the teaspoonful if needed to coat entire surface.
Heat 2 tablespoons oil in a large cast-iron or other ovenproof skillet over high heat. When oil begins to shimmer, place steak in skillet (be sure to have fan on high; the rub creates some smoke). Sear steak for 1 minute (any longer and the rub will start to burn). Transfer steak to a plate and carefully drain fat from skillet.
Wipe skillet clean with a paper towel. Heat remaining 2 tablespoons oil in skillet and sear other side of steak for 1 minute. Add butter, garlic, and herbs to skillet; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste steak repeatedly with butter for 1 minute. Turn steak and baste other side for 1 minute.
Pile herbs on top of steak, transfer skillet to oven, and roast until an instant-read thermometer inserted horizontally into center of meat registers 125° for medium, 15-17 minutes.
Transfer steak to prepared rack; let rest for 20 minutes. Cut steak from bone, slice, and sprinkle with sea salt.
Nutritional Content4 servings, 1 serving contains: Calories (kcal) 610 Fat (g) 41 Saturated Fat (g) 14 Cholesterol (mg) 155 Carbohydrates (g) 10 Dietary Fiber (g) 2 Total Sugars (g) 6 Protein (g) 47 Sodium (mg) 1110Reviews Section
Coffee-Rubbed Rib Eye
The bold tannins in a Napa Valley Cabernet can stand up to a marbled cut of meat, plus this ground coffee rub creates a bold richness that makes for a dynamic pairing.
1 boneless rib eye steak, 2 inches thick,
¼ cup finely ground coffee or espresso
1 tablespoon ancho chile powder
½ teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon mustard powder
1 tablespoon dried oregano
2 tablespoons brown sugar
Salt and fresh ground pepper
Preheat oven to 425 degrees.
Combine all spices in a bowl. Brush steak generously with olive oil and then season steak with salt and pepper. Next, use your hands to coat the meat in the spice rub. Massage the meat with the rub until surface of both sides are fully coated.
Heat a large cast iron pan over high heat and place steak in skillet. Sear for 2 minutes on each side.
Transfer steaks to a baking sheet and place in oven for another 12 to 15 minutes for medium. Let rest before slicing.
Coffee Rubbed Ribeyes
I don’t know about you but we get pretty excited about grilling season around here. I wish I could say I was one of those hearty souls that grills all year round in the middle of a blizzard but we can’t even open the door to our back deck after most winter storms, let alone fire up the grill.
So yea… we get pretty excited about grilling and every evening we can cook dinner outside feels like a vacation.
Recently I created a simple spice rub made with pantry staples including coffee grinds, cumin, smoked paprika and a little brown sugar. It creates this mouth-watering, sweet and smoky crust that seals in the juices and keeps the beef tender. I like to make a bulk batch and keep it on hand for pork tenderloin, chicken breasts and beef steaks.
And on that note, it’s time for my annual “Let the Meat Rest!” campaign. Friends, I urge you, BEG YOU, please let your meat rest for 10 minutes before slicing to serve.
Tent the meat with foil, put the kitchen timer for 10 minutes then walk away or prep a quick salad.
This brief resting period is vital because it allows the juices to redistribute after cooking. If you slice the steak prematurely, you’ll lose all of that flavor you’ve worked hard to develop.
1. Combine all spices in a bowl.
3. Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
Coffee Rubbed Ribeye Steak
using it in unexpected ways. I’ve partnered with Folgers® to bring you mouthwatering recipes that will help you think outside the box when it comes to ways to use coffee. Sure we all love to drink our java, but there are many creative ways you can use it as an ingredient in your favorite recipes.
This Coffee Rubbed Ribeye Steak is crazy delicious & very simple to prepare. Have you ever made your own spice rub before? This one can be used on your favorite cut of steak, but would also be tasty on pork or chicken. The rub takes just a minute to put together & the steak just a few more minutes to cook. Giddy up!
Looking for unique homemade gifts to share with friends and family this year? Look no further than this rub! Make a big batch and portion into pretty mason jars. Store in a cool dry place & this rub should last a few months, unless it’s all used up before that. People love to get homemade gifts, share this unforgettable spice rub to mix things up this year. Also great for stocking stuffers!
Don’t let the fun end in the cooler months, this steak can just as easily be grilled outdoors over coals or on your gas grill in the warmed months. Too cold outside now? Oil up your grill pan or cast iron skillet and get cookin’
I used the Folgers Black Silk K Cup Pods in this recipe. All you need is two K Cup Pods or any of their fine ground dark roast coffees. Do not use instant coffee in this recipe. Dark, fine grounds work best! We spice things up with some ground chipotle pepper, cumin and smoked paprika. Then we sweeten the deal with brown sugar, which helps everything caramelize on the the steak.
This steak is wonderful for family meals and for any time you have special friends over for dinner or a BBQ. Looking for a coffee themed dessert to pair with your steak. We’ve got a great one for you! Try these Coffee Granola Parfaits. They are perfect any time of the day!
Hop on over to the Folgers website to see how many high quality coffees you can find that suit your needs & taste. They have plenty more inspirational recipes over there and really great videos that will motivate you in the kitchen. The perfect cup of coffee is always right at your fingertips! No need to head to the fancy coffee shop when you can be your own barista.
Stay in touch with Folgers all over the web!
Disclosure: MM has partnered with Folgers to bring you the very best coffee experience, right in your own home. All thoughts and opinions are our own.
Recipe for: Coffee Rubbed Ribeye with Pepper & Maple Bourbon Cream Sauce
1. On a roasting tray, toss rosemary, coconut oil, salt, pepper, and small "coined" sweet potatoes with green beans. Place into oven at 350 degrees for 30 minutes (depending on oven) or until lightly browned around the edges, and soft to the touch.
2. Pat dry steaks and season with salt and pepper. Let sit for 5 min to let the salt mineral infuse into the protein.
3. Rub coffee onto steak, be liberal with it!
4. Heat coconut oil in a large pan over high heat. When the oil JUST begins to smoke, add steaks, one at a time, in quick intervals to sear both sides. We are just looking for a golden, brown color. We are not cooking the steaks on the stovetop, just adding color, texture and flavor.
5. After you have achieved a beautiful, golden, brown color on both sides, toss the steaks (in the pan) in the oven at 350 degrees for 8-10 min depending on oven (medium temperature).
6. Take steaks out of oven and let rest for 2-3 min, for the juices to set in.
7. Remove steaks from pan + increase to high heat (with leftover juice) and toss the bourbon in to deglaze. When you start to get a syrupy consistency, add black peppercorns, cream and butter. Reduce.
8. Place steak on top of the sweet potato "coins" and green beans, and drizzle sauce oh so slowly (for effect) over your
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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 as it can fit.
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 Rib-Eye.
I know what you might be thinking: “Coffee? On steak?!”
go with it. Believe me, it works.
coffee adds a richness to the rub that is noticeable but not so much that
people are going to feel like they&rsquore 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.
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.
- In a small bowl, combine the espresso, chile powder, cocoa, garlic, cumin, sugar, fennel, allspice, 4 tsp. kosher salt, and 2 tsp. pepper. Rub 1-1/2 Tbs. of the mixture all over each steak. Cover and let rest for 1 hour at room temperature.
- Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F).
- Grill the steaks over direct heat until grill marks form on one side, about 2 minutes. Flip and grill the other side for 2 minutes more. Move the steaks to indirect heat, cover, and continue to cook until the internal temperature registers 125°F degrees on an instant-read thermometer (for medium rare), 1 to 3 minutes more per side. Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes and then cut each steak in half and serve.
The spice rub recipe here makes enough for 8 steaks keep the leftover rub in an airtight container at room temperature for up to 2 months. It’s also good on pork and chicken.
Let the steaks rest before and after grilling—before so the steak isn’t refrigerator-cold when it hits the grill, and after so the juice redistributes for moist, tender steaks.
Coffee Rubbed Rib-Eye
/>I found this on my Uncle’s BBQ’s computer and can’t wait to try it! One of his friends sent it to him and apparently it is “world famous”. I didn’t edit it at all because some of the instructions crack me up and I’m hoping you enjoy reading about this and eating it too!
Apparently it is a modified version of this recipe from Bobby Flay.
- 1/4 cup finely ground espresso
- 2 tablespoons Spanish paprika
- 4 tablespoons dark brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground ginger
- 1 teaspoon chili de arbol powder*
- 1/8 cup ancho chili powder*
Combine all spices in a bowl. Whisk them around until well mixed and no lumps exist. You have enough rub for several uses so store what’s left in a Tupperware type container in the refrigerator.
* the original recipe calls for 1/4 cup of ancho chili powder and 2 teaspoons of chili de arbor…I think it is too spicy…I cut it in half. I also doubled the brown sugar in mine from 2 tablespoons to 4. I suggest my quantities (or less) of Chili Powders as a start and if you want to “kick it up” a notch, add more ancho chili powder. I have also used chipotle chili powder as a substitute if you can’t find ancho chili powder. As with anything like this, suit your taste for spiciness…if it ain’t hot enough…add more!
You can marinade the steaks in advance or not. If you don’t marinade, after brushing steaks with oil* (see below in preparation) you should salt and pepper lightly before applying the rub. Personally, I have had better results with marinade. I make it with 4 tablespoons low sodium soy sauce (but regular soy is fine), 2 tablespoons of Worcestershire sauce and 1 tablespoon of Mrs. Dash garlic and herb seasoning (blue top). That’s enough to do 4 steaks. Put the two liquids in large ziploc bag, add steaks and sprinkle the Mrs. Dash onto the steaks in the bag.
Seal the bag and work the marinade into the steaks to ensure uniform coating. Marinade for 2-3 hours in the refrigerator. While in the refrigerator, flip the bag over a few times to keep marinade evenly dispersed. Remove steaks from refrigerator for at least an hour before cooking.
IMPORTANT! If you do the marinade, when you take the steaks out of the Ziploc, drop them on a paper towel and lightly dry them off…in order to get the crust from the rub, the steaks can’t be swimming in marinade….
Preparation and cooking
Preheat oven to 425 degrees F (or 410 F if you have convection oven, which is better)
Preheat a cast iron pan over medium high heat. Skillet is ready when a few drops of water evaporate in just a few seconds….Brush each side of the steak with canola or olive oil*. Rub a tablespoon or so of the coffee rub onto each side of the steaks. Cook the steaks on first side until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet, flip the steaks back over, (spray with Pam or brush a little olive oil on the baking sheet and roast in the oven to medium-rare doneness, about 8 to 10 minutes. I like using a meat thermometer to be sure…remember they are still cooking once you take them off…don’t overcook. Remove and let rest 5 minutes on stove top or cooling rack before serving, under loose aluminum foil tent. For sissies who prefer more than medium rare, probably add 2-3 minutes to roasting time…the meat thermometer won’t lie…bottom of the range for the temperature you desire is what you want given the “resting time” I recommend.
Rib Eye Steak Rub with Coffee
1. In a small bowl, combine all the spices (except oil).
2. Rub steaks with the mixture on all sides. Let them sit at room temperature for 20-30 minutes.
3. Preheat oven to 400F (200C).
4. Heat oil in a large skillet over medium-high heat. Add steaks and cook for 2-3 minutes per side, until a nice crust is formed.
5. Transfer steaks to the oven and cook another 6-8 minutes (make sure your skillet is oven proof). To cook to medium, aim for internal temperature of 145 F (63 C).
6. Let rest for 10 minutes.
Note: This post may contain affiliate links for products I like. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ) Thank you for supporting My Delicious Meals!