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Flavorful Coffee-Rubbed Grilled Ribeye Recipe with Easy Chimichurri Sauce

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A bold and smoky coffee-rubbed grilled ribeye steak paired with a bright, fresh chimichurri sauce. Perfect for impressing guests with minimal fuss and maximum flavor.

Ingredients

Scale
  • 2 tbsp ground coffee (medium roast)
  • 1 tbsp packed brown sugar
  • 1 tbsp paprika (smoked paprika optional)
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt (kosher or sea salt preferred)
  • 1 tsp freshly cracked black pepper
  • 2 ribeye steaks, about 1 to 1.5 inches thick (approx. 12 oz or 340 g each)
  • 2 tbsp olive oil (for steaks)
  • 1 cup fresh parsley, finely chopped (packed)
  • 1/4 cup fresh cilantro, finely chopped (optional)
  • 3 garlic cloves, minced
  • 2 tbsp red wine vinegar
  • 1/3 cup olive oil (for chimichurri)
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste (for chimichurri)

Instructions

  1. In a medium bowl, combine ground coffee, brown sugar, paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Mix thoroughly and set aside.
  2. Pat the ribeye steaks dry with paper towels to remove excess moisture.
  3. Drizzle each steak with 1 tablespoon olive oil per side and rub evenly over the surface.
  4. Generously coat each steak with the coffee rub, pressing it onto the meat so it adheres well.
  5. Let the steaks rest at room temperature for 20-30 minutes to allow flavors to soak in and to bring the meat closer to room temperature.
  6. While the steaks rest, combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, and red pepper flakes in a bowl. Stir well and season with salt and pepper to taste. Let sit to meld flavors.
  7. Preheat grill to medium-high heat (about 450°F or 230°C). Oil the grill grates lightly to prevent sticking.
  8. Place ribeye steaks on the hot grill. Grill for about 4-5 minutes per side for medium-rare, flipping once with tongs. Aim for an internal temperature of 130-135°F (54-57°C) if using a meat thermometer.
  9. Remove steaks from grill and tent loosely with foil. Let rest for 5-10 minutes to redistribute juices.
  10. Slice the steak against the grain and spoon chimichurri sauce generously over the top before serving.

Notes

If grill runs hot and coffee rub starts to burn, move steak to cooler spot or reduce flame. Resting the steak before and after cooking is crucial for juicy, tender meat. Use tongs to flip steak to avoid losing juices. Chimichurri sauce tastes better after resting for a few hours or overnight in the fridge. Can cook indoors using a cast-iron skillet or grill pan with high heat and finish in oven if needed.

Nutrition

Keywords: coffee rub, grilled ribeye, chimichurri sauce, steak recipe, easy grilling, smoky steak, summer BBQ, quick steak dinner

Find it online: https://clunkcook.com/flavorful-coffee-rubbed-grilled-ribeye-recipe-with-easy-chimichurri-sauce/