Coffee-Rubbed Ribeye with Garlic Butter
Wine Pairing
2020 Barrel Select SyrahIngredients
- For the Ribeyes:
- 2 boneless Beef ribeye steaks
- 2 tablespoons finely ground coffee
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons neutral oil (vegetable or grapeseed)
- For the Brown Butter Sage:
- 6 tablespoons unsalted butter
- 12-15 fresh sage leaves
- 2 cloves garlic, smashed
- Pinch of salt
- For Garnish:
- Flaky sea salt
- Extra crispy sage leaves
Directions
Make the coffee rub: In a small bowl, combine ground coffee, brown sugar, smoked paprika, salt, black pepper, garlic powder, and cayenne. Mix well.
Rub the steaks: Pat ribeyes completely dry. Rub the coffee mixture generously all over both sides of each steak, pressing it into the meat. Let sit at room temperature for 20-30 minutes.
Sear the steaks: Heat oil in a cast iron skillet over high heat until smoking. Add ribeyes and sear for 4-5 minutes per side without moving them. For medium-rare, cook until internal temperature reaches 130-135°F. Remove to a cutting board and tent loosely with foil. Let rest 10 minutes.
Make brown butter sage: While steaks rest, wipe out the skillet. Add butter and heat over medium heat. Once melted and foaming, add sage leaves and smashed garlic. Cook, swirling the pan, for 3-4 minutes until butter turns golden brown and smells nutty. Sage should be crispy. Remove sage leaves to drain on paper towel. Season brown butter with a pinch of salt.
Serve: Drizzle with brown butter (leave garlic cloves in or discard). Top with crispy sage leaves. Finish with flaky sea salt.
