This bold and smoky coffee rubbed steak is the perfect way to elevate your next backyard cook. The deep flavors from the coffee, paprika, and cumin pair beautifully with a juicy ribeye or New York strip. Today, we’re using the reverse sear method for maximum tenderness and flavor.
INGREDIENTS:
- 1 Ribeye or New York Strip steak
- 2 teaspoons Botticelli Cooking Extra Virgin Olive Oil
- 2 tablespoons Botticelli Organic Evening Blend Ground Coffee
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon ground cumin
PREPARATION:
- First, prepare the seasoning: In a mixing bowl, combine the finely ground coffee, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, chili powder, cayenne pepper (if using), and ground cumin. Mix thoroughly until the blend is well incorporated.
- Next, prep the steak: Pat your steak dry, then coat both sides lightly with olive oil. After that, generously season both sides with the coffee rub, pressing it into the meat for better adhesion.
- Now, set up for the reverse sear: Preheat your smoker or oven to 225–250°F (107–121°C). Place the seasoned steak over indirect heat and cook low and slow until the internal temperature reaches 110–115°F (43–46°C).
- Then, it's time to sear: Once your steak hits the target temp, move it to high heat and sear on all sides. This step develops a flavorful crust. For a perfect medium-rare, we pulled our steak at 132°F (56°C).
- Finally, rest and slice: Remove the steak from the heat and let it rest for 15 minutes to allow the juices to redistribute. Slice against the grain, serve and enjoy the rich flavors of this coffee-infused masterpiece.
TIP:
Reverse Searing Delivers Perfect Doneness and a Killer Crust: By cooking the steak low and slow first, the reverse sear method allows for a more even internal temperature, reducing the risk of overcooking. Then, a quick high-heat sear locks in juices and forms a deep, caramelized crust that pairs perfectly with the coffee-based rub.
Recipe by @paulie_saucee