Ingredients
Scale
- 16 oz ribeye
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Coffee rub
- 1 tablespoon instant coffee
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
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
Instructions
- Shuck two ears of corn. Add butter to each one and season with salt, pepper, and garlic powder.
- Place corn on the grill and cook for 10-15 minutes until slightly charred and kernels have softened.
- Once the corn has cooled down, remove kernels off the cob and place into a bowl.
- Add the remaining ingredients for the corn salsa and stir together. Place in fridge until the steak is ready.
- Allow your ribeye steak to come to room temperature while you make the coffee rub by combing all of the ingredients for it together.
- Season steak with coffee rub on both sides and grill until an internal temperature of 135°F (For medium rare)
- Let the steak rest for 10 minutes and cut across the grain. Serve with corn salsa on top.
- Finish with a little extra salt and a squeeze of fresh lime juice.
- Prep Time: 15
- Cook Time: 45
- Category: Main
- Method: Grilling
- Cuisine: American
