Coffee Rubbed BBQ Ribeye
RECIPES | JUNE 2020
Coffee Rubbed BBQ Ribeye
MENU | Simple Summer Dinner
Main, Entrée, Beef
Serves 8 - 10
RECIPE INGREDIENTS
Steak
6 Beef Ribeye Steaks, 1½“ -2” thick
½C artSAVOR 30, already mixed with olive oil (see directions below)
3T Coffee, freshly ground
Sea Salt and Pepper to your taste, optional
Basil leaf clusters, for garnish, optional
Emerald Sauce
2T artSAVOR 10, already mixed with olive oil (see directions below)
¼C Fresh Parsley, chopped
¼C Fresh Cilantro, chopped
5T Fresh Basil, chopped
¼C Fresh Oregano, chopped
1T Shallots, finely chopped
2t Jalapeno, finely chopped
¼C Champagne Vinegar, more if desired
1 Lemon Slice, about ¼”, charred and finely chopped (see directions in recipe)
2T Lemon Juice, freshly squeezed
½C Goat Cheese, broken in pieces, more if you desire, (optional)
Sea Salt and Pepper, to taste
KITCHEN ESSENTIALS
Outdoor BBQ Grill
Grill Grid
INSTRUCTIONS
Step 1 | Ribeye Rub
Whisk together artSAVOR 30, ground coffee, salt and pepper
Set aside to allow the flavors to develop for 15 – 30 minutes
Step 2 | Emerald Sauce
Season lemon slice lightly with salt and pepper
Lightly coat with olive oil
Over medium high flame using the grill grid char both sides of the lemon
Allow to cool and cut into fine dice
Stir together the shallots, jalapeño and vinegar in a bowl and allow to sit for 10 minutes
Stir in artSAVOR 75, parsley, cilantro, basil, oregano, diced lemon and lemon juice
Season to taste with salt and pepper
Add goat cheese chunks and toss lightly
Set aside until ready for use
Step 3 | Grill Ribeye
Remove steaks from refrigerator and allow to come to room temperature for at least 30 minutes
This is important to ensure they cook evenly
Prepare your grill to for direct and indirect heat (see directions below for preparing without a grill)
Direct heat should be high and the other part of the grill should be medium to low heat
Place steaks on the high heat area and cook for 1-2 minutes per side
Do not move the steaks other than to flip to the other side
Once nicely charred on each side move to the other part of your grill
Lower the heat over all
Close the lid and cook for 5 -10 minutes depending on your preferred level of doneness
If your steak is very thick, it may require more time
Remove meat from grill to a platter and tent with foil
Allow to rest for 5 minutes before cutting
Cut and arrange on serving platter
Spoon emerald sauce over the steak
Garnish with basil leaves
Serve with sautéed potatoes for this menu or your choice of sides
I sometimes like to add roasted tomatoes and edible flowers
Be creative with your garnishes
artSAVOR Mixture
For even flavor in every bite, combine one entire package of artSAVOR 30 with ¾C olive oil
and artSAVOR 10 with ¾C olive oil.
Store unused mixture preferably in an airtight glass container in the refrigerator for future use.
artSAVORs mixed in oil will keep refrigerated for up to 90 days.
PREPARE WITHOUT OUTDOOR GRILL
KITCHEN ESSENTIALS
Cast Iron Grill/Griddle, Cast Iron Grill Pan, Cast Iron skillet or heavy skillet
Sheet Pan with Wire Rack
INSTRUCTIONS
Heat oven to 400˚F
Heat Cast Iron Grill/Griddle or other stovetop grill utensil over high heat
Sear each steak on both sides for 1 minute without moving
Steaks should nicely browned and lightly charred
Arrange all steaks on sheet pan with wire rack or iron skillet
Do not crowd the steaks, allow room in between
Place in oven for 5-10 minutes to reach your preferred level of doneness
Remove and allow to rest for 5-7 minutes before cutting and service