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

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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!