Coffee-rubbed Ribeye Steak with Goat Cheese Butter

5 from 1 vote

Coffee-rubbed Ribeye Steak with Goat Cheese Butter

Coffee-rubbed Cowboy Steaks are gorgeously marbled ribeyes that always impress. Starting these steaks on the stove and finishing them in the oven ensures a deeply flavored crust and perfectly cooked meat. For an extra punch, the finished steak is slathered with a creamy goat cheese butter.

Course Main Course

Cuisine American

Keyword coffee, goat cheese, ribeye

Prep Time 10

Cook Time 20

Inactive Time 20

Total Time 50

Servings people

Calories 505kcal

Author Evan Kalman

Ingredients

Goat Cheese Compound Butter

2 oz goat cheese room temperature
2 Tbsp unsalted butter room temperature
1 clove garlic
zest of one lemon
½ tsp kosher salt
¼ tsp freshly ground black pepper

Coffee Spice Rub

2 Tbsp coffee finely ground
2 Tbsp dark brown sugar packed
1 Tbsp aleppo pepper
1 Tbsp chili powder
1 Tbsp smoked paprika
1 tsp dry mustard powder
1 tsp ground coriander
1 tsp Mexican oregano
½ tsp ground ginger
1 Tbsp kosher salt
1 Tbsp freshly ground black pepper

Rib Eye Steak

One 2-inch thick bone-in beef ribeye room temperature
2 Tbsp vegetable oil
2 Tbsp unsalted butter
2 cloves garlic lightly crushed
2 sprigs fresh rosemary
Flaky sea salt

US Customary - Metric

Instructions

Goat Cheese Compound Butter

In a bowl, mash together all the ingredients. If not using immediately, transfer to a piece of parchment paper or plastic wrap and shape it into a log. Twist the ends of the parchment to seal and store in the refrigerator or freezer. Bring to room temperature before use.

Coffee Spice Rub

Mix all the ingredients in a medium bowl. Store in an airtight container at room temperature.

Ribeye Steak

Set a wire rack on a baking sheet. Place the steak on the rack and bring it to room temperature, about 1 hour.
Preheat the oven to 400°F. Season the steak with 2 Tbsp coffee spice rub, pressing onto all sides.
Heat 2 Tbsp [30 ml] of oil in a large cast-iron over high heat until hot but not smoking. Sear the steak for 1 minute, flip and sear the other side for 1 minute more. Pile the 2 Tbsp butter, 2 cloves of garlic, and 2 sprigs of rosemary on top of the steak and transfer to the oven. Roast until an instant-read thermometer inserted into the center of meat registers 125°F-130°F for medium-rare, about 15 minutes.
Transfer steak to a cutting board and let rest for 10 minutes. Cut the steak from the bone, slice, and sprinkle with flaky salt.

Notes

One month ahead: Mix together the coffee spice rub and store it in an airtight container at room temperature.
Two days before: Make the goat cheese butter and transfer it to a piece of parchment paper or plastic wrap and shape it into a log. Twist the ends of the parchment to seal and store in the refrigerator or freezer. Bring to room temperature before use.

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