Coffee Rubbed Grilled Rib Eyes Food

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COFFEE RUBBED RIB-EYE



Coffee Rubbed Rib-Eye image

Provided by Bobby Flay

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 14

1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chili de arbol powder
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each
Canola or olive oil
Salt and coarsely ground black pepper

Steps:

  • Combine all spices in a bowl.
  • Preheat oven to 425 degrees F.
  • 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.

TOM'S ESPRESSO RIB-EYE



Tom's Espresso Rib-Eye image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 7

One 1 1/2- to 2-pound boneless rib-eye steak (about 1 1/2 inches thick)
1 1/2 tablespoons canola oil
1 1/2 teaspoons flaky sea salt
1 teaspoon freshly ground black pepper
1/3 cup instant espresso granules
2 teaspoons ancho chile powder
1 tablespoon salted butter

Steps:

  • Preheat the oven to 450 degrees F.
  • Rub both sides of the steak with 1/2 tablespoon oil, and sprinkle with the salt and pepper. Stir together the espresso granules and ancho chile powder in a small bowl. Rub both sides of the steak with the espresso mixture, pressing to adhere. Let stand at room temperature for about 30 minutes.
  • Place a large cast-iron skillet in the preheated oven until hot, about 10 minutes.
  • Remove the hot skillet from the oven; add the remaining 1 tablespoon oil and place over high heat on the stovetop. Add the steak to the skillet and cook, undisturbed, until a crust has formed, 2 1/2 to 3 minutes. Flip the steak and cook, undisturbed, for another 2 1/2 to 3 minutes. Using tongs, hold the steak upright to brown the edges and cook, turning occasionally, until the edges are browned, about 6 minutes.
  • Return the skillet to the oven and bake until a meat thermometer inserted in the thickest portion registers 145 degrees F, 6 to 8 minutes for medium-rare, or to the desired degree of doneness. Remove the steak from the skillet; top with the butter and let rest for about 10 minutes before slicing.

COFFEE-RUBBED RIB-EYE



Coffee-Rubbed Rib-Eye image

This is my beef suya (which means barbecue in Nigeria), and it's one of my favorite ways to prepare a rib-eye. It's bright. It's spicy. It's coffee. It has a nice onion flavor to it. It's everything you want in a steak, right there in the marinade.

Provided by JJ Johnson

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

20 ounces rib-eye steak, bone-in
1 tablespoon dark-roast coffee, finely ground
2 tablespoons smoked paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon salt
black pepper, 10 "cranks" of the mill
2 limes, zested
2 Thai chilies, stems removed, thinly sliced, may substitute serrano or bird chilies
1 cup grapeseed oil
3 tablespoons grapeseed oil

Steps:

  • For the marinade: In a bowl, combine coffee, smoked paprika, garlic powder, onion powder, salt, black pepper, lime zest, and sliced chili peppers. Stir; then whisk in 1 cup of oil. The marinade should be thick enough to coat the back of a spoon. Place the rib-eye in a baking dish and spread evenly with the marinade on both sides. Cover and marinate in the refrigerator for 3 hours.
  • Cook the steak: Preheat oven to 375 F. Heat a cast-iron skillet to smoking and add 3 tablespoons of grapeseed oil. Place the rib-eye into the pan to sear, about 2 minutes. When it's golden brown around the edges, place in the oven and cook approximately 12 minutes or until a thermometer registers between 138-145 F. After 7 minutes, flip the steak and cook another 5 minutes.
  • Remove steak from from the oven and allow meat to rest in the pan for 4 minutes to lock in juices. Slice against the grain and serve.

COFFEE AND BBQ-RUBBED RIB EYES



Coffee and BBQ-Rubbed Rib Eyes image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2-4 Servings

Number Of Ingredients 10

2 teaspoons light brown sugar
1 teaspoon instant espresso powder
½ teaspoon ancho chile powder
½ teaspoon chili powder
½ teaspoon paprika
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 large clove garlic
Two 16-ounce bone-in rib eye steaks (about 1 inch thick)
1 tablespoon unsalted butter, at room temperature

Steps:

  • Prepare an outdoor grill for medium-high heat.
  • Combine the brown sugar, espresso powder, ancho powder, chili powder, paprika, cayenne, 2 teaspoons salt and ¼ teaspoon black pepper in a small bowl.
  • Finely grate the garlic or put it through a garlic press to make a paste. Rub the steaks all over with the garlic. Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes.
  • Grill until grill marks appear and the steaks are nicely browned (for crisscross grill marks, turn the steaks 90 degrees after about 2 minutes), 5 to 6 minutes per side for medium rare. Transfer the steaks to a serving platter and top each with ½ tablespoon of butter. Let the butter melt and the steaks rest for 5 minutes before slicing. Serve with the collected juices.

GRILLED S AND P CRUSTED RIB EYE



Grilled S and P Crusted Rib Eye image

Provided by Nancy Fuller

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 8

1/3 cup olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 1/2 teaspoons kosher salt, plus more for marinating
1 1/4 teaspoons freshly ground black pepper, plus more for marinating
1/8 teaspoon red pepper flakes
5 cloves garlic, finely chopped
Two 1-pound rib eye steaks (1 1/2-inches thick)

Steps:

  • Pour the olive oil in a large plastic resealable bag and add in the rosemary, thyme, pinch salt, pinch pepper, the red pepper flakes and garlic. Add the steak to the bag and flip so the steaks are coated with the marinade. Marinate for 2 hours in the refrigerator.
  • Heat one side of the grill to medium-high heat and the other side of the grill to medium-low heat. Let the steaks come up to room temperature for 30 minutes before grilling.
  • Let the excess marinade drip off the steaks and sprinkle the steaks generously on both sides with the salt and pepper. Place the steaks on the hotter side of the grill and sear on each side until nicely browned, about 3 minutes per side. Move the steaks to the cooler side of the grill and continue cooking until a meat thermometer reaches 120 degrees F, another 3 minutes per side. Let the steak rest for 10 minutes, the temperature will rise to 125 degrees, for medium rare. If you prefer a medium steak, cook until the temperature reaches 130 degrees, and after resting it should rise to 135 degrees.
  • Slice and serve the steaks.

DRY-RUBBED RIB-EYE



Dry-Rubbed Rib-Eye image

Provided by Anne Burrell

Categories     main-dish

Time P1DT1h5m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons salt*
2 tablespoons brown sugar
1 teaspoon pulverized crushed red pepper
2 teaspoons pimenton (Smoked Spanish Paprika)
1 teaspoon garlic powder
Oil, for brushing grill
2 (22 to 24-ounce) bone-in rib-eye steaks
Extra-virgin olive oil

Steps:

  • Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
  • Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

COFFEE-RUBBED RIBEYE STEAKS



Coffee-Rubbed Ribeye Steaks image

This is based on a Bobby Flay recipe, modified to use ingredients I commonly have on hand. I also BBQ the steaks instead of pan-frying. The rub adds a very nice spice to these delicious ribeyes!

Provided by profken

Categories     Steak

Time 35m

Yield 1 steak, 4 serving(s)

Number Of Ingredients 12

1/4 cup chili powder
1/4 cup coffee (finely ground)
2 tablespoons paprika (Spanish paprika is best)
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 -4 tablespoons olive oil
4 rib eye steaks (can use other types of steak as well)

Steps:

  • Mix all spices together in a small bowl.
  • Brush steaks on both sides with olive oil.
  • Rub each side of the steaks with 1-2 tablespoons of the spice mixture.
  • Let steaks stand out of refrigerator for 1/2 hour.
  • Preheat BBQ grill to high.
  • Cook steaks directly on grill for 2 minutes, flip and rotate 1/4 turn. Repeat three more times until steaks have been cooking for 8 minutes total, 4 on each side. The rotation will leave nice grill marks on the steaks.
  • Move steaks to upper rack of grill, reduce heat to medium, and close lid.
  • Continue cooking, flipping every few minutes, until desired doneness is reached. I find 1 1/2 inch thick steaks generally take 16-18 minutes of total cooking time to reach Medium rareness.

Nutrition Facts : Calories 139.8, Fat 9.3, SaturatedFat 1.3, Sodium 1883.1, Carbohydrate 16.1, Fiber 5.6, Sugar 7.8, Protein 2.5

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