Coffee-Rubbed Rib-Eye

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.
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  • Level: Intermediate
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

20 ounces rib-eye steak, bone-in

1 tablespoon dark-roast coffee, finely ground

2 tablespoons smoked paprika

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon salt

black pepper, 10 "cranks" of the mill

2 limes, zested

2 Thai chilies, stems removed, thinly sliced, may substitute serrano or bird chilies

1 cup grapeseed oil

3 tablespoons grapeseed oil

Directions

  1. 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.
  2. 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.
  3. 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.