Recipe · Grillinator
Chili & coffee crusted ribeye
Adding coffee to your steak rub balances the sweet and salty flavors with earthy, roasty notes.
Ingredients
- 1 tsp ground coffee or espresso
- 1 tsp ancho chili powder
- 1 tsp kosher salt
- ½ tsp brown sugar
- ¼ tsp freshly ground black pepper
- 1 boneless ribeye steak, about 1 inch thick
Method
- In a small bowl combine the coffee, chili powder, salt, sugar, and pepper.
- Season the ribeye all over with the spice rub, patting it into the meat.
- Set the Grillinator to Medium and preheat until the green Ready light turns on, about 5 minutes.
- Open the lid and place the steak on grill. Close the lid.
- Cook the steak until the outside is nicely browned and charred, and the steak is cooked to your preferred internal temperature, 3 to 6 minutes.
- Remove the steak from the grill and let rest for 5 minutes before slicing and serving.
