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Reverse Seared Steak with Coffee Rub

Serves 4 to 6

Cuisine: American

Category: Steaks, Marinades, Rubs & Sauces

One of the best ways to change up a recipe is to try a different seasoning blend. Complement your steak with this coffee rub! Savory and earthy, this rub melts into the steak as it cooks. Whether it’s reverse seared, grilled or pan seared, this rub works for all steak cooking techniques.

Prep Time

5 mins

Other Time

Cook Time

55 mins

Total Time

1 hr

Ingredients:

4 (12-14 ounce) Certified Angus Beef^® ribeye steaks
1/4 cup finely ground coffee
2 tablespoons brown sugar
1 tablespoon guajillo chile powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon mustard powder
2 teaspoons kosher or sea salt
1 teaspoon ground black pepper
4 tablespoons butter, divided
3 cloves fresh garlic, lightly smashed
Fresh thyme, on the stem

Instructions:

Preheat oven to 200F°.
In a small bowl combine coffee, brown sugar, guajillo powder, garlic powder, paprika and mustard powder to make rub.
First, season steaks with salt and pepper. Next, generously coat all sides of steaks with coffee rub, shaking off any excess. Place steaks on wire rack set in a baking sheet, bake until internal temperature reaches 115°F, 35 to 40 minutes.
Melt 2-tablespoons butter in a large skillet over medium-high heat. Working in batches of two, sear steaks 3 minutes on one side and flip. Toss in garlic cloves, fresh thyme and remaining 2-tablespoons of butter. While tipping pan, pool melted butter onto a large spoon and baste steaks as they finish searing, 2 to 3 minutes.
Rest steaks on a cutting board for at least 5 minutes before slicing.