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Flavorful Coffee-Rubbed Ribeye Steak Recipe with Easy Chimichurri and Grilled Asparagus

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A bold and smoky coffee-rubbed ribeye steak served with vibrant chimichurri sauce and crisp grilled asparagus, perfect for quick weeknight dinners or impressive dinner parties.

Ingredients

Scale
  • 2 tablespoons finely ground coffee (medium roast recommended)
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 ribeye steaks, about 12 oz (340 g) each, 1 to 1.5 inches thick
  • 1 tablespoon olive oil (for rubbing before seasoning)
  • 1 cup fresh parsley leaves, packed (flat-leaf preferred)
  • 1/4 cup fresh cilantro leaves (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 1 bunch asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon lemon zest (optional)

Instructions

  1. In a small bowl, combine finely ground coffee, brown sugar, smoked paprika, black pepper, kosher salt, garlic powder, and onion powder. Mix well.
  2. Pat ribeye steaks dry with paper towels. Rub each steak lightly with olive oil, then coat both sides generously with the coffee rub. Let rest at room temperature for 20 minutes.
  3. Pulse parsley, cilantro, garlic, and red pepper flakes in a food processor until finely chopped but not pureed. Transfer to a bowl, stir in red wine vinegar and olive oil. Season with salt and pepper. Let sit for 10 minutes.
  4. Trim woody ends off asparagus. Toss with olive oil, salt, pepper, and lemon zest if using. Set aside.
  5. Preheat grill or grill pan to high heat (around 450°F / 230°C). Clean and oil grates.
  6. Grill ribeye steaks for 4 to 5 minutes per side for medium-rare (130°F internal temperature). Let rest for 5 to 7 minutes after grilling.
  7. Grill asparagus for 3 to 5 minutes, turning occasionally, until tender and lightly charred.
  8. Serve ribeye steaks topped with chimichurri and grilled asparagus on the side.

Notes

Use finely ground coffee for best texture. Let steak rest 20 minutes before grilling and 5-7 minutes after grilling to lock in juices. Watch grill temperature to avoid burning the coffee rub. If no grill, use cast-iron skillet or broiler. Chimichurri can be made ahead and stored up to a week refrigerated.

Nutrition

Keywords: coffee rub, ribeye steak, chimichurri, grilled asparagus, easy steak recipe, summer grilling, smoky steak, quick dinner

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