Recipe courtesy of Outback Steakhouse

Coffee and BBQ-Rubbed Rib Eyes

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  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 2-4 Servings
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2 teaspoons light brown sugar

1 teaspoon instant espresso powder

½ teaspoon ancho chile powder

½ teaspoon chili powder

½ teaspoon paprika

¼ teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

1 large clove garlic

Two 16-ounce bone-in rib eye steaks (about 1 inch thick)

1 tablespoon unsalted butter, at room temperature


  1. Prepare an outdoor grill for medium-high heat.
  2. Combine the brown sugar, espresso powder, ancho powder, chili powder, paprika, cayenne, 2 teaspoons salt and ¼ teaspoon black pepper in a small bowl.
  3. Finely grate the garlic or put it through a garlic press to make a paste. Rub the steaks all over with the garlic. Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes.
  4. Grill until grill marks appear and the steaks are nicely browned (for crisscross grill marks, turn the steaks 90 degrees after about 2 minutes), 5 to 6 minutes per side for medium rare. Transfer the steaks to a serving platter and top each with ½ tablespoon of butter. Let the butter melt and the steaks rest for 5 minutes before slicing. Serve with the collected juices.