Cowboy beef ribeye with coffee and chipotle dry rub

  • Preparation 45 min
  • Refrigeration 1 h
  • Cooking 20 min
  • Servings 2 to 3
  • Freezing Absolutely



  • 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



  • 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!