Grill · Beef
Cowboy Coffee Ribeyes
Thick-cut ribeyes with a dark, roasty coffee crust, seared hard over a two-zone fire and finished with herb butter.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Level
- Easy
Method
- Pull steaks from the fridge 30–45 minutes before cooking. Pat dry and season heavy on all sides with Cowboy Coffee Rub.
- Build a two-zone fire: coals (or burners) on high on one side, nothing on the other. Clean and oil the grate.
- Sear steaks over direct heat 2–3 minutes per side until a dark crust forms.
- Move to the cool side, close the lid and cook to 125°F internal for medium-rare.
- Melt butter with rosemary and garlic in a small pan on the grill. Spoon over the steaks and rest 8 minutes before slicing.
Pitmaster tipCoffee rubs darken fast. If the crust is getting there before the inside is, go indirect sooner.
Keep Cooking
All recipes →More Recipes
Smoke · Beef
with Roadhouse Rub
Roadhouse Smoked Brisket
A full packer brisket, low & slow over oak, with a bark so peppery and crisp it crackles when you slice it.
Smoke · Pork
with Kansas City's Best
Kansas City Sticky Ribs
St. Louis-cut spare ribs smoked low, wrapped with butter and honey, then lacquered with sauce until they shine.
Grill · Seafood
with Nashville Hot
Nashville Hot Shrimp Skewers
Jumbo shrimp, hot and fast over open flame, then hit with a Nashville hot oil baste and fresh lime.
The Outlaw Posse
Ride With The Posse
New blends, limited drops and pit-tested recipes, straight to your inbox. No spam, just smoke.