Do I have to use a ribeye steak for this recipe?

No, similar cuts such as a porterhouse steak or t-bone will also benefit from the flavor profiles in the rub

Can I reverse-sear the steaks?

You can, but this rub is more suited to grilling steaks. Coffee and espresso tend to burn more easily on flat surfaces, bringing out an acrid flavor. By continually flipping the steaks over direct heat you can control the momentum of cooking allowing both sides to cook evenly.

Can I use instant espresso powder instead of espresso coffee grounds?

No. Instant espresso powder is not the same as espresso coffee grounds. Not only is the texture finer which could lead to it burning, but it is also a much more concentrated flavor.

Can I use oregano instead of Mexican oregano?

The two are not actually from the same family. Mexican oregano is from the verbena family and has a brighter, more floral flavor while oregano is from the mint family and is a little sweeter yet more bitter. While Mexican oregano is readily available, marjoram will work in a pinch.

Coffee-Crusted Ribeye - Chiles and Smoke

Ingredients

Scale

2 ribeye steaks

Espresso Steak Rub

2 tablespoons espresso coffee grounds
3 tablespoons ancho chile powder
1 tablespoon kosher salt
½ tablespoon black pepper
1 teaspoon dried Mexican oregano
1 teaspoon dark brown sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon

Instructions

Mix the spice ingredients together in a small bowl. Taste and adjust.
Season the steaks generously, just enough to cover all sides. Place the steaks on a wire rack with a baking sheet, uncovered in the fridge. Allow the steaks to dry-brine for at least 2 hours, up to overnight.
Remove the steaks from the fridge as you preheat the grill.
Preheat a grill for high heat, and clean the grates well with a little oil. This will prevent the steak from sticking.
Place the steaks on the greats directly above the coals, or heat source if using a gas grill. Allow them to sear for 2 minutes before flipping. Continue to flip and rotate every 2 minutes, building a nice crust on the outside. Flipping helps to control the cooking momentum, preventing one side from being overcooked.
Remove the steaks when about 8-10 degrees away from their target temperature. To cook a perfect medium-rare steak, take the steaks off around 118-125°F and allow them to rest with a loosely tented foil. They will rest to a medium-rare temperature of about 130-135°F.
Slice against the grain and serve.

Notes

This steak works best fired over the grill. Cast-iron can make the coffee bitter, whereas regular flipping over the open grates builds a better crust.

Author: Brad Prose
Prep Time: 2 hours
Cook Time: 20 minutes
Category: Beef & Lamb
Method: Grilling
Cuisine: Dinner

Keywords: steak, ribeye, coffee-crusted, espresso steak rub, grilling, grilled steak, medium rare