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Smoking Ribeye

Coffee & Chile Rubbed Ribeye

5 from 1 vote
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Course: BBQ, Dinner, Grill, Lunch
Cuisine: American
Keyword: Ancho, Bbq, Chile, Chipotle, Coffee, Grilling, Marinade, Mesquite, Reverse Sear, Rub, Skirt Steak, Smoked, Spices
Prep Time: 15 minutes
Cook Time: 1 hour
Marinade Time: 3 hours
Total Time: 4 hours 15 minutes
Servings: 4 serrvings
Author: Chef Tony Zentgraf
This coffee rub with ancho chile and chipotle chile is great. Give the steak a mesquite smoke for the reverse sear and hot sear on cast iron to get a nice crust. The flavors are amazing, coffee, mesquite and a pop of heat.
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Equipment

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Steak

  • 1 ea Ribeye 2.25lb Grass Fed Angus - You can use any cut of beef you like for this rub.
  • 1 tbsp Vegetable Oil - for searing the steak

Coffee Chile Rub Ingredients

  • ⅓ cup Coffee Grounds - I used Northbound Coffee Roasters Coffee.
  • 2 tbsp Ancho Chile Powder
  • 1 tbsp Chipotle Chile Powder
  • 1 tbsp Cumin
  • 1 tbsp Granulated Onion
  • 2 tbsp Granulated Garlic
  • 1 ½ tsp Kosher Salt
  • 1 ½ tsp Black Pepper
  • 2 tbsp Brown Sugar

Instructions

Preparing the Coffee & Chile Rub

  • If using whole coffee beans, grind them to a small granule.
  • In a bowl combine all dry ingredients for the spice rub.
    Mix well to combine.

Steak Preparation

  • 3-4 hours before starting to grill, remove the steak from the refrigerator.
    Rub the steak with the Coffee Chile Rub on all sides.
    Image of Ribeye steak
  • Place the steak on a wire rack on a sheet pan.
    Let the steak "marinate" in the refrigerator for 3-4 hours.

Preparing the Grill to Reverse Sear the Steak

  • If you have a wireless thermometer, insert the probe into the thickest part of the steak. (a wireless thermometer is the easiest way to monitor the temperature to get the steak to an exact temperature)
    If you don't have a wireless thermometer, no worries go by time see below for guideline.
  • Preheat your grill, smoker or oven to 250° (a range of 250-275 will work)
  • Place the meat on the grill grate or on a sheet pan with a wire rack in the oven.
  • Low and Slow smoke or roast the steak until the internal temperature reaches
    120-125° for rare
    125-130° for medium rare
    130-135° for medium
    135-140 for medium well
    If cooking without an wireless thermometer, the low and slow cooking time could be between 30-60 minutes depending on the thickness of the steak.
    In this case the low and slow cooking time for the 2.25 lb, 2" thick ribeye was about 45 minutes to get to 125° before doing the reverse sear. This was at a 275° smoke temperature.
  • Once the steak has reached your desired temperature, remove the steak from the grill or oven. Let rest 10-15 minutes.
    Smoking Ribeye
  • Increase the temperature of the grill or oven to 600 degrees. If using a cast iron plate or searing on the grill grate.
    If using a cast iron pan to reverse sear your oven low and slow steak, heat the cast iron to a searing heat.
    Add oil to the pan or cast iron grill attachment.
  • Place the steak on the grill grate, cast iron grill attachment or cast iron pan.
  • Sear for 1-2 minutes per side to develop a nice crust.
    Turn over and repeat.
    The searing time will depend on how dark you want the crust on the steak. Also, remember that the internal temperature of the steak will increase the longer you sear. If you are cooking a thinner steak the temperature increase could be quick.
    If you are using a wireless thermometer, leave it in the steak during searing to monitor the internal temperature.
    Reverse searing Grass Fed Ribeye
  • Remove the steak from the heat once the desired temperature and crust are achieved on the steak.
  • Because you rested the steak between low and slow and searing, it is not necessary to rest the steak again. (you can if you like tho)
    Serve with your favorite side dishes.
    Enjoy!