Coffee Crusted Ribeye With Grilled, Herbed Corn Salsa

This impressive hunk of marbled perfection was adorned upon its dark, almost chocolaty surface with a stark contrasting crust, unlike the usual char. The aroma, ah, the aroma! The aroma emanating from it was intriguing – hints of rich meaty scents danced with the subtle yet forbidden notes of coffee in a way that seemed both mysterious and enticing.

Sitting in a vibrant rebellion against tradition was a bowl of Grilled Corn Salsa – blushing from the summer heat’s kiss and nestled amidst a fiesta of red peppers, chopped cilantro and juicy red onion. This was no average ketchup sidekick, but a salsa that promised to burst forth with fresh flavors and sunshine with each internal debate between tradition or culinary adventure.

As the Steak emerged glistening from the grill’s kiss, its familiar glory beckoned me to probe its depths, while the coffee dusted hand wondered if it would find adventure or be betrayed by wavering thoughts of the unknown. The satisfying crackle of the crust’s betrayal revealed a perfect pink center that oozed glistening juices upon first bite.

“Oh, my word!” escaped my lips at the revelatory dance of bitterness and savory embrace complementing the meat’s richness in a way never imagined.

Each bite delivered a symphony of textures and tastes as the sweet smoky char of the grilled corn mingled with the sharp bite of onion and fresh cilantro, all rounding together in a herbaceous kiss. When anchored by a morsel of steak, each burst of flavor from the symphonic salsa found perfection in marriage to the savory, sweet meat.

What is Coffee Crusted Steak?

A Coffee Crusted Ribeye takes steak night to an unexpected level. The cut of meat is first rubbed with a mixture of salt, pepper and other seasonings, then coated with a coffee-sugar paste to form a sweet and flavored crust. Conventional steak wisdom holds that all a good cut needs is basic salt and pepper to shine. However, many people are starting to realize that aromatic compounds in ingredients like Coffee can truly amplify and tenderize the meat in delicious ways.

When the crusted steak is thrown on the blacked grill, the sugars in the crust help to caramelize and lock in moisture as the steak cooks. The acidic properties in the Coffee help break down muscles fibers, helping the meat achieve ultra-tenderness. Meanwhile, the earthly, robust notes of coffee are helping to weave complex and delicious flavors into each bite. Many steak purists once thought this method too radical, but are finding it offers something nice and almost life-changing to the experience. The robust flavors of this coffee crusted steak recipe are sure to become a new favorite for steak lovers seeking a taste of adventure.

Choosing the Perfect Steak

When selecting a cut of steak for this Coffee Crusted Steak recipe, there are a couple of things to look for at the grocery store. The ideal cut is one with a nice level of marbling or intramuscular fat. This fat adds juiciness, flavor and helps the steak retain moisture as it cooks.

A good thickness is also important. Steaks between 1/4 to 1/2 inch thick are typically best. Steak thinner than this might become overcooked or tougher when working to develop the crust. Slices over an inch thick, on the other hand, can be more difficult to cook evenly all the way through without burning the outside or leaving the inside raw.

Thicker or thinner steaks may require some adjustment to the cooking time. For example, a thinner steak might call for an additional minute or two per side over what is listed in a standard recipe. Conversely, thicker slices could take two to three more minutes on each side. Just be sure to use a meat thermometer to check for the ideal internal temperature based on your personal taste.

Making the Coffee Rub

For those seeking the freshest flavor, a homemade coffee rub recipe for beef is a nice option over pre-made varieties. It comes together easily by simply combining several aromatic ingredients. A basic rub recipe starts with about 1/4 cup each of instant coffee, kosher salt, black pepper, garlic powder and ground mustard. To this, add 1 tbsp each of brown sugar and smoked paprika for sweetness and savory depth. For extra robust flavor, you can use freshly finely ground coffee in place of instant. Adjust quantities to personal taste preferences.

Making the Grilled Corn Salsa Recipe

A perfect accompaniment to the Coffee Crusted Steak is a fresh Grilled Corn Salsa. Begin by shucking several fresh ears of corn and seasoning them with a little butter and a mix of salt, pepper and garlic powder. Then place the cobs directly on a hot grill over medium heat. Allow them to cook for 10–15 minutes or until the kernels are slightly charred and softened, depending on heat level.

Once sufficiently charred and soft, remove the corn from the cobs and place the kernels in a large bowl. Then add diced fresh basil, cilantro, lime juice, diced jalapeño and diced onion. Season further with salt and pepper to taste. Good mix and combine everything together gently. Set aside the finished salsa prior to serving alongside slices of the hot off-the-grill, Coffee Crusted Steak. The fresh burst of flavors provided by this salsa offer the perfect counterpoint to the rich meat.

Prepping the Steaks

For best results, allow the steaks to sit at room temperature for 30 minutes before seasoning. This will help them to cook evenly on the grill later on. As the muscle fibers in the meat relax and come up to proper temperature, the entire thickness of each steak will finish cooking simultaneously. Directly from the refrigerator to a hot surface risks overcooking the exterior before the middle has a chance to warm through.

Gently massage the coffee rub mix into both sides of the prepared steaks until thoroughly coated, and sit for at least 30 minutes more before cooking. You can leave them on the counter covered lightly in plastic wrap so they are not exposed to air, or drape with a paper towel. If longer than 30 minutes, place back in the refrigerator under another light cover. For maximum flavor penetration, you can rub the steaks the night before and leave in the fridge for 12 hours before grilling.

Grilling the Coffee-Crusted Steaks

Once the grill is heated to a medium heat, it’s time to cook the Coffee Crusted Steaks. Place them on the grill and allow them to cook undisturbed until the crust is a nice dark, caramelized color, usually 4–5 minutes. Then gently flip and continue cooking until the internal temperature reaches 135°F for a medium rare center that is still a pink. Do not be concerned if the crust looks slightly more charred or even a bit burned – the sugars in the coffee and crust will naturally caramelize to the grill grates, like any hot oil or butter would. For steaks around 1-inch thick, expect 6–8 minutes total cooking time per side. Once done, allow the meat to rest for at least 10 minutes before slicing across the grain to serve.

Plating and the Final Flourish

To plate the dish, arrange thinly sliced pieces of the ribeye on a plate or in a shallow dish. Top the meat generously with the fresh Grilled Corn Salsa to deliver an extra burst of bright flavor with each bite. A final finish can be a light sprinkle of salt over the steak slices and a squeeze of fresh lime juice. Serve immediately while hot, so the incredible flavors are at their peak.

Truly, the flavors of coffee and beef may sound strange when first considering this recipe, but I promise that on the first bite all the elements come together in a symphony you will be dreaming of long after your plate is clean. For those with a spirit of adventure in their cooking, I hope you’ll give this unique steak recipe a try.

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Nutrition Facts

Utilizing Leftover Coffee Crusted Steak

Carmen Foodie does not recommend fully making the Coffee Crusted Steak ahead of time, as it is best served fresh off the grill, some leftovers can be nicely utilized in the following days. Any leftover steak slices should be stored in an airtight container in the refrigerator for up to 48 hours. They make for a lovely addition to salads, tacos, fajitas or simply reheated sandwiches the next day. So don’t fret if you didn’t have enough guests to finish all the servings the first night around – your coffee crusted steak can easily be transformed into quick and flavorful weekday meals.

Conclusion

This unique coffee crusted ribeye with grilled corn salsa recipe elevates the ordinary cut into an extraordinary dining experience. Using coffee’s natural powers of tenderization and flavor enhancement takes steak night to a new level. For those seeking bold tastes and adventure in cooking, preparing this steak with its fresh grilled corn salsa is sure to become a favored home cooked meal enjoyed for its richness and complexity.

Frequently Asked Questions (FAQs)

How long does it take to cook a ribeye on the grill?

It typically takes 6–8 minutes per side to cook a 1-inch thick ribeye steak on the grill, for a total cook time of 12–16 minutes. Thicker steaks may take a few minutes longer per side. Grilling time can also vary depending on the temperature of your grill.

What temperature do you cook a ribeye steak?

For a medium-rare ribeye steak, it should be cooked to an internal temperature of 125°-135°F. Any higher and it will be medium or above. A meat thermometer is the most accurate way to check the internal temp.

Why do you put coffee grounds on steak?

Coffee has natural acids that help break down and tenderize meat proteins, resulting in a more tender steak. The coffee also creates a savory crust with deep flavor notes when seared. The sugars in coffee aid browning and caramelization.

Can you cook ribeye on the stove?

Yes, you can cook ribeye steaks on the stove. Heat a cast iron or stainless steel skillet over medium-high heat and cook the steaks for 3–4 minutes per side, depending on thickness, until they reach your desired doneness. Be sure not to overcrowd the pan.

How do you know when a ribeye is done?

Use an instant-read meat thermometer to check the internal temperature. 125°F is medium-rare, 135°F is medium, and 145°F is medium-well. You can also do a finger press test – it will feel softly yielding for medium-rare. Don’t rely on visual cues alone, as color isn’t always reliable.

What seasoning is good on ribeye steak?

Popular seasoning combinations for ribeye include salt, freshly cracked black pepper, garlic powder or minced garlic, dried thyme, and rosemary. You can also use steak seasoning blends, Montreal seasoning, or coffee rub for extra layers of flavor.

What does coffee steak taste like?

Coffee steak has rich, earthy, and subtly bitter notes from the coffee that complement the beefy meatiness. It tastes savory, roasted, and almost chocolaty. The coffee creates a nicely textured crust and boosts the natural meat flavors.

Will coffee tenderize a roast?

Yes, coffee has acidity that helps break down muscle fibers and connective tissues when used as a marinade or rub. This tenderizing effect works on roasts as well as steaks. The caffeine, antioxidants, and other compounds in coffee soften tough cuts for more tender and juicy roasted meats.

Is coffee good with meat?

Yes, coffee pairs very well with many types of meat, thanks to its ability to enhance meaty flavors without overpowering them. The subtle acidity and roasted notes complement beef, pork, venison and other game meats. Coffee is commonly used in cooking for its tenderizing properties and to add depth to savory dishes.

Coffee Crusted Ribeye With Grilled Corn Salsa

Recipe by Carmen FoodieCourse: Grilled MeatsCuisine: American

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

450

kcal

Total time

1

hour 

This recipe elevates the ribeye steak with a coffee crust that enhances the beef’s richness through earthy and complex flavors. Paired with a fresh grilled corn salsa, each bite is a balanced symphony of savory and sweet tastes.

Ingredients

• For Steak:

• 16 oz ribeye

• 1 tablespoon butter

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 teaspoon garlic powder

• For Coffee rub:

• 1 tablespoon instant coffee or ground coffee

• 1 tablespoon brown sugar

• 1 tablespoon kosher salt

• 1 tablespoon black pepper

• 1 tablespoon garlic powder

• 1 tablespoon smoked paprika

• 1 tablespoon ground mustard

• For Corn Salsa:

• 2 ears of grilled corn (off the cob)

• 1 tablespoon basil

• 2 tablespoons cilantro

• 3 tablespoons lime juice

• 1 tablespoon diced jalapeno

• 2 tablespoons diced white onion

• Salt and pepper to taste

Directions

• Make the coffee rub by combining instant coffee grounds, sea salt or kosher salt, coarsely ground black pepper, garlic powder, and mustard powder in a small bowl. Stir to combine. Then add light brown sugar and smoked paprika. Stir until the sugar is fully incorporated and the spices are evenly distributed. You should have about 3/4-1 cup of rub total.
• Make the grilled corn salsa. Run 2–3 ears of fresh corn under cool water. With a sharp knife, cut off the stem end of each ear by placing the ear flat on a cutting board and then slicing across. Stand each ear on one cut end and slice down along the kernels to remove them from the cob. Transfer kernels to a medium bowl. Finely dice tomato, onion, fresh cilantro and basil (chopped). Slice jalapeño half into thin half-rings, removing seeds for less heat. Squeeze fresh lime juice over the vegetables. Season with salt and pepper. Mix gently until combined.
• Remove steak from refrigerator and place on a plate. Let sit at room temperature for 30 minutes to bring internal temp to 65-70°F before rubbing. This allows for even cooking.
• Pat steak dry with paper towels. Massage coffee rub all over steak, pressing gently to adhere it to the surface. Flip and repeat on other side.
• Let rubbed steak sit at room temperature for 30 more minutes while grill heats to allow flavors to penetrate.
• Leave the steaks undisturbed for the first 4-5 minutes of grilling. This allows the coffee-sugar crust to caramelize and develop flavor without moving them too early. Check the internal temp when the thicker portions of the steak reach 135°F for medium-rare doneness.
• Transfer cooked steaks to a plate and tent loosely with foil while they rest for 10 minutes before slicing. The meat juices will redistribute throughout for peak tenderness and flavor.
• Slice the steaks across the grain once rested for thinner, more tender slices that will best compliment the fresh grilled corn salsa topped over.

Notes

• Let steak sit at room temperature for 30 minutes before cooking to ensure even cooking. Direct from fridge to heat can cause overcooking.
• Massage the coffee rub into the steaks and let sit for 30+ minutes before cooking to enhance flavors and tenderize the meat.
• Cook steak to an internal temp of 135°F for medium-rare doneness. Use a meat thermometer for accuracy.
• Don’t be alarmed if the coffee crust looks charred – the sugars will caramelize similarly to butter or oil on the grill.
• Serve with a fresh grilled corn salsa for brightness to complement the rich steak. Its acidic notes provide balance.