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Flavorful Coffee-Rubbed Ribeye Steak Recipe with Easy Zesty Chimichurri Sauce

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A bold and smoky coffee-rubbed ribeye steak paired with a fresh, garlicky chimichurri sauce that balances richness with bright, zesty flavors. Perfect for quick weeknight dinners or weekend grilling.

Ingredients

Scale
  • 2 tablespoons finely ground coffee (freshly ground for best aroma)
  • 1 tablespoon smoked paprika
  • 1 teaspoon brown sugar
  • 1 teaspoon kosher salt (or sea salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 ribeye steaks, about 1-inch thick
  • 1 tablespoon olive oil
  • 1 cup fresh parsley leaves, packed
  • 1/2 cup fresh cilantro leaves (optional)
  • 3 garlic cloves, minced
  • 1 small shallot, finely chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon

Instructions

  1. Make the Coffee Rub: In a small bowl, combine the ground coffee, smoked paprika, brown sugar, salt, black pepper, garlic powder, and cayenne pepper (if using). Mix well.
  2. Prepare the Steaks: Pat the ribeye steaks dry with paper towels. Rub a light coating of olive oil on both sides. Generously sprinkle the coffee rub all over the steaks, pressing it in gently. Let rest at room temperature for about 20 minutes.
  3. Make the Chimichurri Sauce: Finely chop parsley, cilantro, garlic, and shallots. In a bowl, whisk together red wine vinegar, olive oil, red pepper flakes, lemon juice, salt, and pepper. Toss in the herbs and garlic mixture, stir to combine, and set aside at room temperature.
  4. Heat the Skillet: Place a cast iron skillet over medium-high heat and let it get very hot (3-5 minutes). Do not add oil.
  5. Sear the Steaks: Using tongs, place the ribeyes in the skillet. Sear without moving for 4-5 minutes for medium-rare. Flip and sear the other side for 3-4 minutes. Use an instant-read thermometer to check for 130°F (54°C) for medium-rare.
  6. Rest the Meat: Transfer steaks to a plate or cutting board, tent loosely with foil, and rest for 5-10 minutes.
  7. Serve: Slice the ribeye against the grain and spoon the chimichurri sauce generously over the top.

Notes

Use fine coffee grounds to avoid grittiness and burning. Apply a thin, even layer of rub to prevent burning. Pat steaks dry before applying rub for a better sear. Rest steaks after cooking to keep them juicy. Chimichurri sauce can be made ahead and stored refrigerated for up to 7 days. For thicker steaks, finish in a 400°F oven for 4-6 minutes after searing. Grill option: cook 4-5 minutes per side over medium-high heat.

Nutrition

Keywords: coffee rub, ribeye steak, chimichurri sauce, grilled steak, easy steak recipe, smoky steak, zesty sauce, backyard barbecue

Find it online: https://sparklechew.com/flavorful-coffee-rubbed-ribeye-steak-recipe-with-easy-zesty-chimichurri-sauce/