Mocha Rubbed Rib-Eye




About: I am a teacher outside of Boston and I love making cool stuff! Any prizes I'm lucky enough to win will go directly to my classroom (when appropriate) where I teach 6-12th grade English & Social Studies (...

I love steak, I love coffee, what could be better than a steak rubbed in coffee?


Step 1: Ingredients


-Beef cut of choice (for me, a boneless rib-eye)

-2-3 tbs coffee (ground espresso fine; adjust amount depending on size/amount of meat)

-1-2 tbs brown sugar (to taste)

-1-2 tbs dutch processed cocoa powder (I used TJ's brand)

-1 tsp salt (to taste)
-1 tsp garlic salt (to taste)

-1/2 tsp cayenne pepper

-1 tsp paprika

Mix all of your rub ingredients together. The rub can be saved for up to a month in an airtight container.

Adjust the amount of eat spice depending on your preferences and how much meat you are cooking. I went a little overboard today and made more than I needed.

Step 2: The Meat

Put a couple tablespoons of the rub on a plate or some type of container you can fit your meat into.

Before rubbing the meat, I poke it a few times with a fork on both sides and then add the meat to the rub. Coat both sides well and let sit at room temperature for an hour.

Step 3: Cooking

After letting the meat rest, remove it from the rub mixture and shake off any excess.

There are several ways you can cook this. Usually I'll sear the meat on both sides in my husbands' cast iron pan and finish it off in the oven. We also have an indoor grille that I make a lot of use of. But today we decided to broil.

I preheated the oven for boiling on high, then cooked the steak for about 3-5 minutes on each side, depending on well you want steak cooked.

rare 120-125

medium rare 130-140

medium 140-150

medium well 150-160

well done 160+

Step 4: Rest & Enjoy!

Let the steak rest for 5-10 minutes before cutting.



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4 Discussions


4 years ago

Not paleo


4 years ago

Looks delicious


4 years ago

Sounds good. At my favorite steak place I get the Kona coffee crusted rib eye....... yum! Will definitely try your recipe.