COFFEE-RUBBED RIB-EYE

Coffee-Rubbed Rib-Eye image

Provided by JJ Johnson

Time 45m

Yield 4 servings

Number Of Ingredients 11

20 ounces rib-eye steak, bone-in
1 tablespoon dark-roast coffee, finely ground
2 tablespoons smoked paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon salt
black pepper, 10 "cranks" of the mill
2 limes, zested
2 Thai chilies, stems removed, thinly sliced, may substitute serrano or bird chilies
1 cup grapeseed oil
3 tablespoons grapeseed oil

Steps:

For the marinade: In a bowl, combine coffee, smoked paprika, garlic powder, onion powder, salt, black pepper, lime zest, and sliced chili peppers. Stir; then whisk in 1 cup of oil. The marinade should be thick enough to coat the back of a spoon. Place the rib-eye in a baking dish and spread evenly with the marinade on both sides. Cover and marinate in the refrigerator for 3 hours.
Cook the steak: Preheat oven to 375 F. Heat a cast-iron skillet to smoking and add 3 tablespoons of grapeseed oil. Place the rib-eye into the pan to sear, about 2 minutes. When it's golden brown around the edges, place in the oven and cook approximately 12 minutes or until a thermometer registers between 138-145 F. After 7 minutes, flip the steak and cook another 5 minutes.
Remove steak from from the oven and allow meat to rest in the pan for 4 minutes to lock in juices. Slice against the grain and serve.