Recipe courtesy of Bobby Flay

Coffee Rubbed Rib-Eye

Name: Coffee Rubbed Rib-Eye
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H16M0.000S
Total time: P0Y0M0DT0H31M0.000S
Yield: 4 servings
Ingredients: 1/4 cup ancho chili powder; 1/4 cup finely ground espresso; 2 tablespoons Spanish paprika; 2 tablespoons dark brown sugar; 1 tablespoon dry mustard; 1 tablespoon kosher salt; 1 tablespoon ground black pepper; 1 tablespoon ground coriander; 1 tablespoon dried oregano; 2 teaspoons ground ginger; 2 teaspoons chili de arbol powder; 2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each; Canola or olive oil; Salt and coarsely ground black pepper

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Level: Easy
Total: 31 min

Prep: 10 min
Inactive: 5 min
Cook: 16 min

Yield: 4 servings

Nutrition Info

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Ingredients

1/4 cup ancho chili powder

1/4 cup finely ground espresso

2 tablespoons Spanish paprika

2 tablespoons dark brown sugar

1 tablespoon dry mustard

1 tablespoon kosher salt

1 tablespoon ground black pepper

1 tablespoon ground coriander

1 tablespoon dried oregano

2 teaspoons ground ginger

2 teaspoons chili de arbol powder

2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each

Canola or olive oil

Salt and coarsely ground black pepper

Directions

Combine all spices in a bowl.
Preheat oven to 425 degrees F.
Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.