Coffee-rubbed Ribeye Steak with Goat Cheese Butter

🧂 Ingredients

• 2 oz goat cheese

  room temperature
• 2 Tbsp unsalted butter

  room temperature
• 1 clove garlic
• zest of one lemon
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 Tbsp coffee

  finely ground
• 2 Tbsp dark brown sugar

  packed
• 1 Tbsp aleppo pepper
• 1 Tbsp chili powder
• 1 Tbsp smoked paprika
• 1 tsp dry mustard powder
• 1 tsp ground coriander
• 1 tsp Mexican oregano
• ½ tsp ground ginger
• 1 Tbsp kosher salt
• 1 Tbsp freshly ground black pepper
• One 2-inch thick bone-in beef ribeye

  room temperature
• 2 Tbsp vegetable oil
• 2 Tbsp unsalted butter
• 2 cloves garlic

  lightly crushed
• 2 sprigs fresh rosemary
• Flaky sea salt

Instructions

• 1 In a bowl, mash together all the ingredients. If not using immediately, transfer
  to a piece of parchment paper or plastic wrap and shape it into a log. Twist the
  ends of the parchment to seal and store in the refrigerator or freezer. Bring to
  room temperature before use.
• 2 Mix all the ingredients in a medium bowl. Store in an airtight container at room
  temperature.
• 3 Set a wire rack on a baking sheet. Place the steak on the rack and bring it to
  room temperature, about 1 hour.
• 4 Preheat the oven to 400°F. Season the steak with 2 Tbsp coffee spice rub,
  pressing onto all sides.
• 5 Heat 2 Tbsp [30 ml] of oil in a large cast-iron over high heat until hot but not
  smoking. Sear the steak for 1 minute, flip and sear the other side for 1 minute
  more. Pile the 2 Tbsp butter, 2 cloves of garlic, and 2 sprigs of rosemary on
  top of the steak and transfer to the oven. Roast until an instant-read
  thermometer inserted into the center of meat registers 125°F-130°F for
  medium-rare, about 15 minutes.
• 6 Transfer steak to a cutting board and let rest for 10 minutes. Cut the steak
  from the bone, slice, and sprinkle with flaky salt.

Nutrition Info