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Grilled Coffee Rubbed Ribeye with Charred Corn & Tomato Salad

15

1

Mesquite

The perfect summer meal. Beautiful rib-eye crusted with a rich coffee rub, seared and served with a fresh and flavorful charred corn & tomato salad.

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  • 1/4 Cup ancho chile powder

  • 1/4 Cup ground espresso

  • 2 Tablespoon Spanish paprika

  • 2 Tablespoon dark brown sugar

  • 1 Tablespoon dry mustard

  • 1 Tablespoon Kosher salt

  • 1 Tablespoon Ground black pepper

  • 1 Tablespoon ground coriander

  • 1 Tablespoon dried oregano

  • 2 Teaspoon chile de arbol powder

  • 3/4 Cup Olive oil

  • 12 Large basil leaves

  • 12 Large fresh mint leaves

  • 6 Sprig fresh thyme

  • 2 Sprig fresh rosemary

  • 1/4 Cup white wine vinegar

  • 1 Clove garlic, minced

  • 1

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

    : 180 ˚F

  • 2

    Combine all ingredients for the rub in a medium bowl and mix well. Season the ribeyes generously on both sides with coffee rub. Place the steaks on the grill grate and smoke for 1 hour.

    : 180 ˚F

    • 1/4 Cup ancho chile powder

    • 1/4 Cup ground espresso

    • 2 Tablespoon Spanish paprika

    • 2 Tablespoon dark brown sugar

    • 1 Tablespoon dry mustard

    • 1 Tablespoon Kosher salt

    • 1 Tablespoon Ground black pepper

    • 1 Tablespoon ground coriander

    • 1 Tablespoon dried oregano

    • 2 Teaspoon chile de arbol powder

  • 3

    After the steaks have smoked for an hour, momentarily remove the steaks to a platter and set the temperature of your Traeger to HIGH and preheat. Place a cast iron griddle on the grill grate to preheat for tomatoes and herbs.

    : 450 ˚F

  • 4

    Once the Traeger has preheated put the steaks on the hot grill grates to achieve a good sear.

    : 450 ˚F

  • 5

    Flip the steaks once and allow them to cook for about 6 to 8 minutes per side, or until done to your liking (135℉ for medium-rare).

    : 450 ˚F

    : 135 ˚F

  • 6

    Rub corn, tomatoes, and herbs with olive oil and season with salt and pepper.

    • 3/4 Cup Olive oil

    • 12 Large basil leaves

    • 12 Large fresh mint leaves

    • 6 Sprig fresh thyme

    • 2 Sprig fresh rosemary

  • 7

    Place the corn directly on the grill grate and cook 5 minutes. Place the tomatoes and herbs on the cast iron griddle, tomatoes cut side down and cook an additional 5-10 minutes or until corn is cooked through.

    : 450 ˚F

  • 8

    In a blender combine charred herbs, vinegar, and garlic clove and puree until smooth.

    • 1/4 Cup white wine vinegar

    • 1 Clove garlic, minced

  • 9

    Very slowly drizzle in olive oil until the mixture has thickened a little bit and is completely emulsified.

  • 10

    Cut kernels off of corn into a medium bowl. Cut charred tomatoes into bit sized pieces and add to corn.

  • 11

    Drizzle charred herb dressing over corn and tomatoes, season with salt and pepper and pile in the center of a plate. Top with sliced ribeye and serve. Enjoy!

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