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Grilled Coffee Rubbed Ribeye with Charred Corn & Tomato Salad

Grilled Coffee Rubbed Ribeye with Charred Corn & Tomato Salad

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

1 Hr
30 Min

Pellets

Mesquite

Ingredients

This recipe serves:

4

Units of Measurement:
main
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

Steps

  • 1

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

    180 ˚F / 82 ˚C

    00:15

    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

    01:00

    Super Smoke

  • 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

    00:16

  • 6

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

  • 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

    00:15

  • 8

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

  • 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!

My Notes


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