Coffee Rubbed Cowboy Ribeye

If you can’t tell from some of the other steak recipes on here, ribeye is our preferred cut of meat … and with our new Slam Dunk Coffee Rub, it’ll be yours too! For this application, we used a “reverse sear” method, which is really just a great technique. If you’ve never tried it, give it a shot. Here’s how we did it:

Preheat your grill to a low temp. Liberally sprinkle the Slam Dunk Coffee Rub all over the ribeye(s), making sure to get it in all the nooks and crannies. Once your grill is at temperature, place the steak(s) on the grill, and turn occasionally to keep even sided grilling, and slowly bring the meat up to 140 degrees. This will be the slow process, but by slowly raising the temp of the meat, a few things are happening:

  1. The connective fibers in the meat are slowly breaking down to give it that nice, easy chewing feel. Think of it as if they are relaxing in their own ribeye sauna,
  2. We’re not agitating the juices within the steak, like what happens with high heat grilling, so they’ll tend to want to stay put inside the steak.

Once the steak(s) hit their 140 degree mark, pull them off the grill and cover. Then, crank your grill to full blast. Our grill hits over 800, so if you’ve got it, crank it. When your grates are searing hot, uncover your steak(s), sprinkle a nice, even covering of Slam Dunk Coffee Rub and place the meat back on the grill. Count to 22. Rotate the steak(s) a 1/4 turn. Count to 22. Turn the steak(s) over. Count to 22. Rotate the steak(s) a 1/4 turn. Count to 22. Remove steak(s) from the grill. Pair with a great side dish and/or salad (preferably with blue cheese), and your mouth will have no idea how to thank you.

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