Print

Coffee Rubbed Ribeye Steak Recipe with Fresh Chimichurri and Grilled Corn

coffee rubbed ribeye steak - featured image
Print Recipe

A bold and flavorful ribeye steak rubbed with a unique coffee spice blend, served with fresh chimichurri and sweet grilled corn. This recipe is quick, easy, and perfect for both indoor and outdoor cooking.

Ingredients

Scale
  • 2 ribeye steaks, about 12 oz (340 g) each, 1 to 1.5 inches thick
  • 2 tablespoons finely ground coffee (medium roast)
  • 1 tablespoon smoked paprika
  • 1 tablespoon light brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt or sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil (for chimichurri and searing steak)
  • 1 cup finely chopped fresh parsley (flat-leaf preferred)
  • ¼ cup fresh oregano leaves, chopped (optional)
  • 3 cloves garlic, minced
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • Salt and pepper to taste (for chimichurri)
  • 4 ears fresh corn, husks removed
  • Butter or olive oil for brushing corn
  • Salt and pepper to taste (for corn)

Instructions

  1. Prepare the coffee rub by mixing ground coffee, smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper in a small bowl.
  2. Pat ribeye steaks dry with paper towels. Generously coat both sides with the coffee rub, pressing gently to adhere. Let rest at room temperature for 20-30 minutes.
  3. Make the chimichurri by combining parsley, oregano (if using), minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a medium bowl. Stir well and let sit to marry flavors.
  4. Preheat grill or cast iron skillet over medium-high heat for about 5 minutes. If using skillet, add 1 tablespoon olive oil and heat until shimmering.
  5. Cook ribeye steaks on grill or skillet for 4-5 minutes per side for medium-rare (130°F/54°C internal temperature), flipping once. Adjust time for thickness.
  6. Transfer steaks to a plate, cover loosely with foil, and rest for 5-7 minutes.
  7. Brush corn with butter or olive oil, season with salt and pepper. Grill over medium heat, turning every 2-3 minutes until charred spots appear and kernels are tender, about 10-12 minutes.
  8. Slice rested ribeye against the grain. Serve with grilled corn and spoon fresh chimichurri generously over the steak.

Notes

Use fresh ground coffee for best flavor. Rest steak after cooking to keep juices locked in. Chimichurri can be made ahead and flavors improve after sitting. For dairy-free, use olive oil instead of butter on corn. Adjust spice levels in rub and chimichurri to taste.

Nutrition

Keywords: coffee rub, ribeye steak, chimichurri, grilled corn, steak recipe, easy dinner, gluten-free, low-carb

Find it online: https://fizzlefork.com/coffee-rubbed-ribeye-steak-recipe-with-fresh-chimichurri-and-grilled-corn-guide/