JACK AND COFFEE RUBBED RIBEYE STEAK

GRILLED STEAK MADE IN A KITCHEN. You’re welcome, fellow city dwellers.

Can’t believe it? You’ve got to try it! This smokey charred steak has the built in flavors that’ll make you feel like it came off of a grill. Also, if you’re not a coffee lover, still try it—my husband isn’t a coffee fan (I know.) and hands-down loved this steak. Part of me wants to believe that it would be the perfect steak for a steak and eggs brunch dish cause, well, coffee. Either way, so can’t wait to hear what you think!

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JACK AND COFFEE RUBBED RIBEYE STEAK

Yield: 1 16 Ounce Steak

Author: Michelle Williams

Prep time: 10 MinCook time: 9 MinInactive time: 30 MinTotal time: 49 Min

Ingredients

FOR THE RUB

• Dark Roast Ground Coffee (3 tablespoons)
• Ginger Powder (2 teaspoons)
• Smoked Paprika (1 tablespoon)
• Light Brown Sugar (1 1/2 tablespoons)
• Turbinado Raw Cane Sugar (1 tablespoon)
• Coarse Sea Salt (1 tablespoon. Plus more for topping to your liking)

FOR EVERYTHING ELSE

• Ribeye Steak (16 ounce. Washed, dried, and if there's a lot of fat on the side, remove most but not all of it)
• Jack Daniels Whiskey (1 ounce)
• Extra Virgin Olive Oil (1 ounce)
• Salt (roughly 1/2 teaspoon)
• Pepper (roughly 1/2 teaspoon)
• Vegetable Oil (for coating your cast-iron skillet)

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Large Mixing Bowl
• Whisk
• Mason Jar and Lid (or a small bowl with a fork)
• Silicone Brush
• Dinner Plate
• Cast-Iron Skillet (large enough to fit your whole steak)
• Splatter Guard
• Long Tongs
• Meat Thermometer

Instructions

TO MAKE YOUR RUB

1. In your mixing bowl, whisk together your coffee, ginger, smoked paprika, light brown sugar, Turbinado sugar, and coarse sea salt.

TO COAT YOUR STEAK

1. Combine your Jack Daniels and your extra virgin olive oil in your mason jar. Close the lid and shake it to mix it.
2. Use your silicone brush to brush your Jack and oil mixture all over every part of your steak.
3. Season your entire steak, front and back, with your salt and pepper.
4. Place your steak in your rub in your mixing bowl. Fully coat the outside of your steak (sides and all) with your rub until you can’t see any steak peeking out.
5. Place your rub-coated steak on your plate and refrigerate it for 30 minutes.

TOO COOK YOUR STEAK

1. Preheat your oven to 400º.
2. Over high heat, heat your cast-iron skillet. Once hot, liberally coat it with vegetable oil. Heat your oil. This will get your cast-iron skillet extra hot. Your steak should sizzle somewhat aggressively when it touches the oil.
3. Add your steak. Cover it with your splatter guard to keep the oil from spitting onto you.
4. Cook until you get a bit of a char—about 2 minutes.
5. Use your tongs to flip your steak and cook for an additional 2 minutes.
6. Stick your meat thermometer into the middle of the thickest part of your steak to get an idea of the temperature.
7. Transfer your cast-iron skillet into your oven. Cook until your steak’s internal temperature is 120º for rare—mine took 5 minutes.
8. Transfer your steak to a cutting board and let it sit for 10 minutes before touching it (and then devouring it).
9. For the cut seen in my photos, cut your steak into half-inch thick slices on a slight angle.

Did you make this recipe?

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