Cowboy beef ribeye with coffee and chipotle dry rub
- Preparation 45 min
- Refrigeration 1 h
- Cooking 20 min
- Servings 2 to 3
- Freezing Absolutely
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Here, I present you a super simple recipe with a luxury piece of meat. A cowboy beef ribeye with coffee and chipotle dry rub !!! Happy BBQ !!!
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Ingredients
- A cowboy ribeye steak of about 850 g
- 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
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Preparation
- 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!
Frequently asked questions
In this recipe, it refers to a thick cowboy ribeye steak, about 850 g, coated in a bold dry rub of brown sugar, coffee, chili powder, smoked paprika, and chipotle. The size and the rub are what give it that big, smoky cowboy character.
Rub the steak generously with the coffee and chipotle dry rub, then grill it in stages: 3 minutes, rotate 45 degrees, another 3 minutes, then flip and repeat. Finish over indirect heat until it reaches 130°F for rare or 140°F for medium-rare.
Our sommeliers suggest
CHÂTEAU LAROSE-TRINTAUDON 2010
Bordeaux, France
The Château Larose-Trintaudon, a soft and aromatic Bordeaux, is the red a cowboy steak rubbed in coffee and chipotle calls for, because it doesn't get rattled. Its dark fruit answers the grilled, slightly sweet crust, and its roundness takes the edge off the chipotle heat. Open the bottle while the steak rests.
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BOUTEFEU, MICRO DU LAC ST-JEAN, 5.1%
This strong ale has notes of caramel, nuts and toast, with a slightly herbal side, a lot like what you're chasing on a well-seared steak. The toasty caramel finds the coffee and brown sugar crust, and its mild bitterness holds its own against the chipotle. Its touch of sweetness likes the caramelized meat too. One beer for the steak, one for the cook!
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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