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Category
Main Dish
Servings
2
Prep Time
15 minutes
Cook Time
8-12 minutes
Author:
Ted Hopper
Organic, grass-fed beef ribeye is incredibly tender and tastes great on its own, but we think this coffee dry run really brings out the best.
Ingredients
-
2 - Greensbury Organic Grass-Fed Ribeye Steak
2 Tbsp smoked paprika
1 Tbsp onion powder
1 tsp chili powder
1 Tbsp garlic powder
1 tsp Coleman's mustard powder
1 tsp ground coriander
1 tsp Mexican oregano
2 tsp dried thyme leaves
1 tsp granulated sugar
2 Tbsp light brown sugar
1 Tbsp kosher salt
3/4 cup ground coffee (we prefer a light to medium roast, but feel free to use your coffee of choice)
Dry Rub
Directions
In a small bowl combine all the dry rub ingredients and mix well. Make sure there are no lumps.
Lightly season the beef ribeye on all sides with olive oil and black pepper.
Heavily coat the beef ribeye on both and the edges with the rub, making sure to push the rub into the roast on all sides and edges. Cover and place the steaks in the refrigerator for 2-24 hours.
Place any leftover dry rub in an air-tight container for future use.
When ready to cook, preheat your grill to 375-400 degrees. While the grill is heating, remove the beef ribeye from the refrigerator and place on the counter so that it can come to room temperature.
When the grill is ready, place the beef ribeye on the grill and for 4-5 minutes, check, then flip and cook for another 4-5 minutes or the internal temperature is 129° for medium-rare (add 2°-3° for each next level of doneness).
Let sit for ~10 minutes, then serve and enjoy!
