Coffee-Rubbed Rib Eye

By gstark

Ingredients

• 2 tablespoons Aleppo pepper
• 2 tablespoons finely ground coffee beans
• 2 tablespoons freshly ground black pepper
• 2 tablespoons (packed) dark brown sugar
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons mustard powder
• 3/4 teaspoon chili powder
• 3/4 teaspoon ground ginger
• 1 2-inch-2 1/4-inch-thick bone-in beef rib eye (about 2-2 1/2 pounds), preferably dry-aged, at room temperature for 1 hour
• 2 teaspoons kosher salt
• 4 tablespoons grapeseed or vegetable oil, divided
• 3 tablespoons unsalted butter
• 1 garlic clove, lightly crushed
• 4 sprigs thyme
• 1 sprig rosemary
• Flaky or coarse sea salt

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Mix all ingredients in a medium bowl. Transfer to an airtight container. DO AHEAD: Spice rub can be made 1 month ahead. Store airtight at room temperature.

Preheat oven to 400°. Set a wire rack inside a large rimmed baking sheet. Season steak with kosher salt and 2 tablespoons spice rub, pressing onto all sides of meat and adding more spice rub by the teaspoonful if needed to coat entire surface.

Heat 2 tablespoons oil in a large cast-iron or other ovenproof skillet over high heat. When oil begins to shimmer, place steak in skillet (be sure to have fan on high; the rub creates some smoke). Sear steak for 1 minute (any longer and the rub will start to burn). Transfer steak to a plate and carefully drain fat from skillet.

Wipe skillet clean with a paper towel. Heat remaining 2 tablespoons oil in skillet and sear other side of steak for 1 minute. Add butter, garlic, and herbs to skillet; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste steak repeatedly with butter for 1 minute. Turn steak and baste other side for 1 minute.

Pile herbs on top of steak, transfer skillet to oven, and roast until an instant-read thermometer inserted horizontally into center of meat registers 125° for medium, 15-17 minutes.

Transfer steak to prepared rack; let rest for 20 minutes. Cut steak from bone, slice, and sprinkle with sea salt.