Coffee-Rubbed Ribeye with Chimichurri Sauce
Originally Posted June 13, 2019
This is my confession: I am bad at making a steak.
Or, at least, I was. That’s not to say that I didn’t try my hardest- I’m a firm believer that grilling a good steak is not a “boy job”. However, I am very picky with my steak being on the mooing side of medium rare, which is literally the opposite of the rest of my family likes it. So even if I cook it perfectly for myself, the rest of the crew wants less mooing and more grilling.
In the event that I totally maim an expensive and delicious cut of meat, we needed a rub and a sauce that could remedy all mistakes. My dad had a friend that had a terrific coffee-rub, and he shared his recipe to the very-skeptical Nom Nom team. Coffee and steak feel like something further apart than apples and oranges… it’s like apples and dump trucks. However, something about the subtly smokey and pepper-forward rub makes this dish sing! And to combat any grilling errors, the accompanying chimichurri sauce can heal all wounds. So, grill on and let the dish speak (moo) for itself!
Coffee-Rubbed Ribeye with Chimichurri Sauce
Ingredients
- Ribeye steaks (1 1/2 inch thick)
- 2/3 cup ground coffee
- 2/3 cup ground black pepper
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1 1/2 teaspoon cumin
- 1 cup extra virgin olive oil
- 1 bunch fresh Italian parsley washed
- 1 handful fresh basil
- 10-12 large cloves garlic
- 3-4 tbsp fresh lemon juice about 1 medium lemon
- 1 tsp red pepper flakes
- 2 tsp kosher salt
- 1 tsp cumin
- 1 tsp dried oregano
Instructions
- In an airtight container, mix together coffee, black pepper, salt, sugar, and cumin. Shake well and set aside. This rub can be stored with spices for up to a year.
- Let ribeye come to room temperature on counter. Rub 2/3 cup of coffee rub on each steak, covering both sides. Let rest for at least 20 minutes, uncovered, and preheat your grill on high.
- Meanwhile, prepare the Chimichurri sauce by pulsing together the Italian parsley in a food processor (we like to use the whole thing- leaves and stems. Stems are full of great flavor and vitamins). Add in the basil, garlic, lemon juice and seasonings. Blend together until it makes a paste, scraping down the sides. With the processor running, drizzle in the olive oil until sauce is smooth and blended (you may not use all of the olive oil). Pour into a jar and chill until serving.
- To grill the coffee-rubbed steaks, sear for 1 minute on each side on the grill. Then, turn down the grill temperature down to medium, and cook each side for about 6 minutes, for medium rare. Remove steaks, and let rest for 5 minutes. Serve immediately, topped with Chimichurri sauce.
