Cowboy beef ribeye with coffee and chipotle dry rub - Le Coup de Grâce

Cowboy beef ribeye with coffee and chipotle dry rub

Preparation :45 min Cooking :20 min
Difficulty :easy
Servings :2 to 3

OH YES, the online butcher shop is now partner with Le Coup de Grâce! Here, I present you a super simple recipe with a luxury piece of meat. A cowboy beef ribeye with coffee and chipotle dry rub !!! Do you want to try too? Use the promo code LCDG15 at checkout to enjoy a 15% discount on your first order of $ 150 and more! Happy shopping and above all, happy BBQ !!!


  • A cowboy ribeye steak of about 850 g by Maillard
  • 3 tablespoons brown sugar
  • 2 tablespoons fine sea salt
  • 4 teapoons finely ground coffee
  • 2 teaspoons chili powder
  • 2 teaspoons sweet smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground pepper
  • 1/2 teaspoon chipotle chilli powder


  • In a bowl, add all the ingredients for the dry marinade and mix well. Set aside.
  • Drizzle the piece of meat with a thin stream of oil and rub to coat. Sprinkle the meat generously with the spices and massage to penetrate the flavors. Reserve in the fridge for 1 hour. Let stand at room temperature 30 minutes before cooking.
  • Preheat the BBQ at maximum intensity. Oil the grates with vegetable oil.
  • Place the steak on the hot grates and cook for about 3 minutes. Rotate 45 degrees and continue cooking for 3 minutes.
  • Flip the steak over and repeat: cooking 3 minutes, turning 45 degrees and cooking 3 minutes.
  • Close a BBQ fire and move the meat to the closed side. Continue indirect cooking until a thermometer indicates an internal temperature of 130 ° F for rare cooking or 140 ° F for medium-rare cooking. Place the steak on a plate and cover with foil. Let stand 5 minutes before slicing and serving!
Created with Sketch. COOK MODE

My profile

My personal notes

Our wine stewards suggest


Ah Bordeaux ... have I already told you how much these wines fill me with happiness? It doesn't matter, here is another of these precious nectars which I conjure you to buy at the register. And what is this little hidden treasure? We're talking about Château Larose-Trintaudon at $ 26.65 ... the magnificent 2010 vintage! The first fragrances are leather, cedar and raspberry. The palate is ripe, soft tannins and a final my friends ... phew! It lasts, it lasts...


With notes of caramel, nuts, toasty and slightly herbaceous, the Boutefeu will recall the aromas from the meat. The grilled and caramel beer will blend with the earthy aromas of the beef. Its slight bitterness and residual sugar will please the notes of slightly caramelized meat. A beer for the dish, one for the chef!

My profile

My personal notes


loading more

vivez le coup de grâce

Back to top