Cowboy beef ribeye with coffee and chipotle dry rub

Name: Cowboy beef ribeye with coffee and chipotle dry rub
Prep time: 45 min
Cook time: 20 min
Yield: 2 to 3
Cuisine: Québécoise
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

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

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

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!

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To help you make this recipe

Our sommeliers suggest

CHÂTEAU LAROSE-TRINTAUDON 2010

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... See the product

BOUTEFEU, MICRO DU LAC ST-JEAN, 5.1%

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! See the product

*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!

Our sommeliers suggest

CHÂTEAU LAROSE-TRINTAUDON 2010

BOUTEFEU, MICRO DU LAC ST-JEAN, 5.1%

*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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