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Perfect Espresso Rubbed Ribeye Steak Recipe with Easy Reverse Sear Guide

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A bold and balanced ribeye steak rubbed with a smoky espresso blend and cooked using the reverse sear method for a tender, juicy interior and a crispy crust.

Ingredients

Scale
  • 1 ribeye steak (1 to 1.5-inch thick, about 12–16 oz / 340–450 g), well-marbled, USDA Choice or Prime
  • 2 tablespoons finely ground espresso (freshly ground if possible)
  • 1 tablespoon brown sugar (light or dark)
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper (freshly cracked)
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • 1 tablespoon high smoke point oil (grapeseed or avocado oil)
  • 2 tablespoons unsalted butter
  • 2 garlic cloves (crushed)
  • Fresh thyme or rosemary sprigs

Instructions

  1. In a small bowl, combine 2 tablespoons ground espresso, 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon cayenne pepper (if using). Mix well.
  2. Pat the ribeye dry with paper towels. Generously coat both sides of the steak with the espresso rub, pressing gently to adhere. Let rest at room temperature for 30-45 minutes.
  3. Preheat oven to 250°F (120°C). Place a wire rack on a baking sheet and set the steak on the rack.
  4. Insert an instant-read thermometer probe if available and roast the steak in the oven until it reaches about 115°F (46°C) for medium-rare, approximately 25-30 minutes.
  5. Remove steak from oven and let rest for 5-10 minutes.
  6. Heat a cast iron skillet over high heat until very hot. Add 1 tablespoon oil and swirl to coat.
  7. Sear the steak for 1-2 minutes on each side until a deep brown crust forms. In the last minute, add butter, crushed garlic, and herbs. Spoon melted butter over the steak continuously.
  8. Transfer steak to a plate and let rest for 5 minutes before slicing against the grain and serving.

Notes

If the crust starts to burn, lower the heat or sear for less time. Let the steak rest after oven roasting before searing to keep juices inside. Use tongs to flip the steak once per side to build a crust without steaming. Freshly ground espresso is preferred but instant espresso or finely ground coffee can be used in a pinch. The recipe is naturally gluten-free and can be made dairy-free by omitting butter or using a dairy-free alternative.

Nutrition

Keywords: espresso rub, ribeye steak, reverse sear, coffee steak rub, easy steak recipe, cast iron steak, smoky steak, grilled steak, steak dinner

Find it online: https://flurpchef.com/perfect-espresso-rubbed-ribeye-steak-recipe-with-easy-reverse-sear-guide/