Grilled Coffee Rubbed Ribeye with Charred Corn & Tomato Salad

Steps

• 1

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

  180 ˚F / 82 ˚C

  Super Smoke

• 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 / 82 ˚C

  Super Smoke

  Ingredients

  • 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 / 232 ˚C

• 4

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

  450 ˚F / 232 ˚C

• 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 / 232 ˚C

  135 ˚F / 57 ˚C

• 6

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

  Ingredients

  • 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 / 232 ˚C

• 8

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

  Ingredients

  • 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!