Coffee Rubbed Bone-in Ribeye is an un-marinated steak that features a subtle dry rub. If you choose a prime cut, make sure to compliment it with a very good tannic red wine.
Coffee Rubbed Bone-in Ribeye
(Adapted from recipe courtesy of Bobby Flay and Mesa Grill)
1 2 lb. prime bone-in ribeye
2 Tbsp chile powder
2 Tbsp finely ground coffee beans
5 tsp brown sugar
1 Tbsp paprika
2 tsp dried oregano
2 tsp freshly ground black pepper
1 1/2 tsp ground coriander
1 1/2 tsp dry mustard
1 tsp cayenne
1 tsp ground ginger
1 Tbsp kosher salt
Whisk rub ingredients together.
Rub all sides of the steak with the spice rub. Place on a wire rack on a baking sheet and refrigerate uncovered for 3 to 6 hours. Remove from the refrigerator one hour before grilling to allow the steak to come up to room temperature.
Heat grill for medium-high direct grilling. Sear the steak for 4 minutes on both sides. Turn off middle burner and turn the two outside burners to medium and continue cooking with over indirect heat until internal temperature reaches 120F for medium rare, about 12 minutes. Allow to rest uncovered for 5 minutes before serving.