Perfect for grilling season, these Coffee Crusted Grilled Ribeyes are easy enough for a weeknight dinner but fancy enough for company.
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.
Just 10 minutes. It’ll be worth the wait, I promise.
Your fork is waiting.
- 4 beef ribeye steaks
- ¼ cup ground coffee or instant espresso
- ¼ cup packed brown sugar
- 2 tablespoons Kosher salt
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- Place ribeyes on a platter and set aside.
- In a small bowl, mix together coffee rub with a small fork until spices are evenly incorporated with the coffee and sugar. Rub mixture evenly on all sides of the ribeyes and let sit at room temperature for 30 minutes.
- Pre-heat grill on high heat. Grill 4-6 minutes per side for medium-rare or longer if you desire. Let rest 10 minutes before serving.
Disclosure: Omaha Steaks has compensated me for my time to develop this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.