Print

Coffee-Rubbed Ribeye Steak

coffee-rubbed ribeye steak - featured image
Print Recipe

A bold and flavorful ribeye steak rubbed with a coffee and spice blend, seared to perfection in a cast iron skillet for a crispy crust and juicy interior.

Ingredients

Scale
  • 1 (12-ounce) ribeye steak, about 1-inch thick, well-marbled
  • 2 tablespoons finely ground coffee (medium roast)
  • 1 teaspoon smoked paprika
  • 1 teaspoon packed brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil or avocado oil
  • Optional: sprig of fresh rosemary or thyme for resting

Instructions

  1. In a small bowl, combine 2 tablespoons finely ground coffee, 1 teaspoon smoked paprika, 1 teaspoon brown sugar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix well to create a balanced rub.
  2. Pat the steak dry with paper towels. Generously coat both sides of the ribeye with the coffee rub, pressing it in with your fingers to ensure it adheres well. Let it rest at room temperature for about 20 minutes.
  3. Preheat a cast iron skillet over medium-high heat and add 1 tablespoon of olive or avocado oil. Heat until the oil just starts to shimmer but isn’t smoking, about 3-4 minutes.
  4. Carefully place the ribeye into the hot skillet. Cook without moving for about 4 minutes to develop a deep crust. Flip and cook the other side for another 3-4 minutes for medium-rare (adjust timing if steak is thicker or thinner).
  5. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C). If needed, reduce heat to medium and cook a minute or two longer.
  6. Remove the steak from the skillet and transfer it to a plate or cutting board. Tent loosely with foil and let it rest for 5-7 minutes to allow juices to redistribute.
  7. Slice against the grain and serve immediately. Optionally, after resting, you can pop the steak back into the hot skillet for 30 seconds per side for extra crispiness.

Notes

Patting the steak dry before applying the rub is key to forming a crispy crust. Use a meat thermometer for best doneness results. Rest the steak after cooking to keep it juicy. If crust is not crispy enough, briefly re-sear after resting. For grilling, apply rub and grill on high heat for similar results.

Nutrition

Keywords: coffee-rubbed steak, ribeye steak, cast iron skillet, coffee crust, easy steak recipe, quick steak dinner, smoky steak, bold flavors

Find it online: https://elvafood.com/coffee-rubbed-ribeye-steak-recipe-easy-crispy-cast-iron-crust-guide/