Coffee-Rubbed Grilled Ribeye with Dark Roast Coffee Infused Olive Oil

A thick ribeye, coarse black pepper, smoked paprika, garlic powder, and brown sugar build a deeply savory crust, while the grill leaves the edges charred and the center tender. A final drizzle of Dark Roast Coffee Infused Olive Oil brings roasted coffee, rich olive oil, and smooth bitterness into the finish so the whole steak feels layered and luxurious. Perfect for a summer cookout, a weeknight dinner that wants to feel special, or a Sunday dinner when you want restaurant-quality at home.

Garden Infuzions

Coffee-Rubbed Grilled Ribeye with Dark Roast Coffee Infused Olive Oil

A bold ribeye gets a savory coffee rub, a hot grill kiss, and a glossy finish of Dark Roast Coffee Infused Olive Oil for a steakhouse-style dinner with real character.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 10-12 ounce ribeye steaks
• 1 tablespoon Dark Roast Coffee Infused Olive Oil
• 1 tablespoon olive oil
• 1 tablespoon finely ground coffee
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh parsley

Equipment

• 1 Grill Gas or charcoal grill
• 1 Mixing bowl For the coffee rub
• 1 Small spoon For stirring the spice blend
• 1 Tongs For turning the steaks
• 1 Instant-read thermometer Optional, for preferred doneness
• 1 Cutting board For resting and slicing
• 1 Knife For slicing if desired

Method

 

Instructions

1. 1. Remove the ribeye steaks from the refrigerator and let them sit at room temperature for 20 to 30 minutes.
2. 2. In a small bowl, stir together the ground coffee, brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
3. 3. Pat the steaks dry, then rub them with the olive oil and coat both sides with the coffee spice mixture.
4. 4. Heat a grill or grill pan to medium-high and oil the grates lightly.
5. 5. Grill the steaks for 4 to 6 minutes per side for medium-rare, or until they reach your preferred doneness.
6. 6. During the last minute of cooking, add the butter to the top of each steak and let it melt over the surface.
7. 7. Transfer the steaks to a plate and rest them for 5 to 7 minutes.
8. 8. Slice or serve the ribeyes whole, drizzle with Dark Roast Coffee Infused Olive Oil, and finish with chopped parsley.

Notes

Use a finely ground coffee so the rub stays even and does not feel gritty. Keep the grill hot enough to build a good crust without burning the sugar in the rub. The final drizzle of Dark Roast Coffee Infused Olive Oil should go on after resting so its smooth coffee note stays bright and clean. If you want a steakhouse-style plate, finish with flaky salt right before serving.

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Recipe Tips

Let the steak sit at room temperature before grilling so it cooks more evenly. Pat the ribeye dry before adding the rub so the crust can grab on fast. Let it rest before slicing so the juices settle back into the meat.

Serving Suggestions

Serve with grilled asparagus, roasted potatoes, a crisp green salad, or warm crusty bread to catch every savory drip of the coffee oil finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently so the steak stays tender and does not overcook.

Variations

Try the same coffee rub on strip steak, flank steak, or grilled mushrooms. For a little extra heat, add a pinch of cayenne to the rub. For a softer finish, whisk the coffee oil with a touch of melted butter and brush it on just before serving.

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