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Flavorful Coffee-Rubbed Grilled Ribeye Steak Recipe Easy Medium-Rare Guide

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A bold and smoky coffee-rubbed ribeye steak grilled to perfect medium-rare, delivering a juicy, tender steak with a flavorful crust.

Ingredients

Scale
  • 1 ribeye steak, 1 to 1.5 inches thick, about 12-16 oz (340–450 g), preferably USDA Choice or Prime
  • 2 tablespoons finely ground coffee (medium roast)
  • 1 tablespoon packed brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1.5 teaspoons kosher or sea salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil or avocado oil

Instructions

  1. Take ribeye out of the fridge about 30 minutes before cooking to reach room temperature. Pat dry with paper towels.
  2. In a small bowl, combine ground coffee, brown sugar, smoked paprika, garlic powder, black pepper, salt, and cayenne pepper if using. Mix well.
  3. Lightly brush each side of the steak with olive or avocado oil. Sprinkle the coffee rub generously on both sides, pressing it in to form a crust.
  4. Preheat grill to high heat, around 450-500°F (232-260°C). Clean and oil the grates.
  5. Place ribeye directly over heat. Grill for 4-5 minutes on the first side without moving it. Flip and grill for another 3-5 minutes on the other side.
  6. Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C) for medium-rare.
  7. Remove steak from grill and tent loosely with foil. Let rest for 5-10 minutes.
  8. Slice against the grain into thick slices and serve immediately.

Notes

Use freshly ground coffee for best texture and flavor. Resting the steak after grilling is crucial for juicy results. Adjust salt and cayenne pepper to taste. For indoor cooking, sear in a cast-iron skillet and finish in a 400°F oven for 5-7 minutes. Avoid microwaving leftovers to prevent drying out.

Nutrition

Keywords: coffee rub, ribeye steak, grilled steak, medium-rare steak, smoky steak, easy steak recipe, backyard grilling

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