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Flavorful Coffee-Rubbed Grilled Ribeye Recipe with Easy Fresh Chimichurri

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This recipe features a bold coffee-rubbed grilled ribeye steak paired with a fresh, zesty chimichurri sauce. It’s a perfect balance of smoky, spicy, and herbaceous flavors that impresses at any backyard BBQ or weeknight dinner.

Ingredients

Scale
  • 1 tablespoon finely ground coffee (medium roast, not instant)
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt (adjust to taste)
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 2 ribeye steaks, about 12 ounces each
  • 1 tablespoon olive oil (for brushing)
  • 1 cup fresh flat-leaf parsley, finely chopped
  • ¼ cup fresh cilantro, finely chopped (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 small red chili or pinch of red pepper flakes (optional)

Instructions

  1. Prepare the Coffee Rub: In a small bowl, combine finely ground coffee, brown sugar, smoked paprika, cumin, garlic powder, kosher salt, black pepper, and cayenne pepper if using. Mix until evenly blended (about 3 minutes).
  2. Season the Ribeye: Pat steaks dry with paper towels. Brush both sides lightly with olive oil, then generously coat each steak with the coffee rub, pressing it in to adhere. Let rest at room temperature for 20-30 minutes.
  3. Make the Chimichurri: Finely chop parsley, cilantro, and garlic. In a bowl, whisk together red wine vinegar, olive oil, oregano, and red chili or flakes if using. Stir in chopped herbs and garlic. Season with salt and pepper to taste. Let sit while you grill.
  4. Preheat the Grill: Heat grill to medium-high, about 450°F (230°C). Clean and oil grates to prevent sticking.
  5. Grill the Ribeye: Place steaks on grill and cook about 4-5 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C). Flip only once using tongs.
  6. Rest the Meat: Remove steaks from grill and let rest on a cutting board, loosely tented with foil, for 5-10 minutes.
  7. Serve: Slice steaks against the grain and spoon fresh chimichurri over the top.

Notes

Use freshly ground medium roast coffee for best flavor. Let steaks rest at room temperature before grilling for even cooking. Use a thermometer to check doneness. Chimichurri can be made ahead but stir before serving. For thicker steaks, use indirect heat to avoid burning the rub. If no grill is available, pan-sear in a cast iron skillet and finish in the oven at 400°F.

Nutrition

Keywords: coffee rub, grilled ribeye, chimichurri, steak recipe, backyard BBQ, easy grilling, fresh herbs, smoky steak

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