Recipe courtesy of JJ Johnson
Recipe courtesy of JJ Johnson
Watch how to make this recipe.
Coffee-Rubbed Rib-Eye
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- Level: Intermediate
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 984
- Total Fat
- 94 g
- Saturated Fat
- 19 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 28 g
- Cholesterol
- 96 mg
- Sodium
- 619 mg
This is my beef suya (which means barbecue in Nigeria), and it's one of my favorite ways to prepare a rib-eye. It's bright. It's spicy. It's coffee. It has a nice onion flavor to it. It's everything you want in a steak, right there in the marinade.
- Level: Intermediate
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 984
- Total Fat
- 94 g
- Saturated Fat
- 19 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 28 g
- Cholesterol
- 96 mg
- Sodium
- 619 mg
Ingredients
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Directions
- For the marinade: In a bowl, combine coffee, smoked paprika, garlic powder, onion powder, salt, black pepper, lime zest, and sliced chili peppers. Stir; then whisk in 1 cup of oil. The marinade should be thick enough to coat the back of a spoon. Place the rib-eye in a baking dish and spread evenly with the marinade on both sides. Cover and marinate in the refrigerator for 3 hours.
- Cook the steak: Preheat oven to 375 F. Heat a cast-iron skillet to smoking and add 3 tablespoons of grapeseed oil. Place the rib-eye into the pan to sear, about 2 minutes. When it’s golden brown around the edges, place in the oven and cook approximately 12 minutes or until a thermometer registers between 138-145 F. After 7 minutes, flip the steak and cook another 5 minutes.
- Remove steak from from the oven and allow meat to rest in the pan for 4 minutes to lock in juices. Slice against the grain and serve.
