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
