A thick-cut Grilled Rib-Eye is one of the best ways to turn a simple steak into an impressive dinner. This version takes a classic bone-in rib-eye and adds an unexpected layer of flavor with an espresso grill rub and homemade coffee butter.
The espresso seasoning creates a rich, slightly smoky crust on the steak, while the seasoned butter melts over the hot meat for a savory finish. The key to a great grilled rib-eye is controlling the heat rather than relying only on cooking time. This recipe recommends grilling thick steaks over indirect heat at about 325–350°F before finishing them with a quick sear over direct heat.
That reverse-sear approach helps the steak cook more evenly while creating the deeply browned exterior that makes grilled steak so appealing. The original recipe calls for seasoning the steaks and refrigerating them for at least an hour before grilling, giving the seasoning additional time to flavor the meat.
For the best results, use an instant-read or probe thermometer and cook the rib-eye to your preferred level of doneness rather than depending entirely on the 6–8 minute-per-side guideline. Thick steaks can vary considerably in size and temperature.
Let the steak rest briefly after grilling so the juices can redistribute before slicing. Serve this espresso-rubbed rib-eye with Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes.
Print
Espresso Grilled Rib-Eye with Coffee Butter Recipe
- Total Time: :26
- Yield: 4 1x
Ingredients
- 1 tablespoon plus 2 teaspoons McCormick® World of Flavors Espresso Grill Rub, divided
- 1 pound rib-eye steaks
- 1/4 cup (1/2 stick) unsalted butter, softened
Instructions
- RUB 1 tablespoon of the Seasoning evenly over both sides of steaks. Refrigerate 1 hour or longer for extra flavor.
- MEANWHILE, for the Coffee Butter, mix butter and remaining 2 teaspoons Seasoning in small bowl until smooth. Set aside.
- GRILL steaks over medium-high heat 6 to 8 minutes per side or until desired doneness. Serve steaks topped with Coffee Butter. Makes 4 servings.
Notes
Steak Tips
1. Take the steaks out of the freezer in the morning and place them in the fridge. They should defrost by the time you need to put them on the grill (6-8 hours). When they have defrosted or if they are fresh, take them out of the refrigerator 30 minutes to 60 minutes before you place them on the grill.
2. Make sure you season these steaks liberally because they are so thick.
3. Preheat your grill and keep temperatures around 325-350 degrees. You should grill these steaks on indirect heat and finish with the reverse sear over direct heat.
- Prep Time: :10
- Cook Time: :16
- Category: Entree
- Method: Grilled