Coffee-Cocoa Crusted Ribeye with Chipotle Butter

A thick ribeye steak rubbed in aromatic coffee, cocoa & spices, flame-seared to a smoky crust, then crowned with melting chipotle butter for a bold, restaurant-level finish.

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Ingredients (serves 2)

Steak & rub
• 1 large ribeye (1 ½ in / 4 cm thick)
• 1 Tbsp finely ground coffee
• 1 tsp cocoa powder (unsweetened)
• ½ tsp smoked paprika
• ½ tsp brown sugar
• ½ tsp coarse salt
• ¼ tsp black pepper
• 1 Tbsp olive oil

Chipotle butter
• 2 Tbsp unsalted butter, softened
• 1 tsp canned chipotle in adobo, minced
• ½ tsp lime juice
• Pinch of salt

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Instructions
1. Make butter – Mash butter, chipotle, lime juice & salt. Shape into a disk; chill.
2. Season steak – Pat ribeye dry. Combine coffee, cocoa, paprika, sugar, salt & pepper. Rub all over steak; drizzle with oil. Rest 15 min.
3. Sear – Heat a cast-iron skillet over high. Sear steak 3 min per side for a deep crust, then lower heat to medium and cook 2 – 3 min more per side (or finish in a 400 °F / 200 °C oven) until internal temp hits 130 °F / 54 °C for medium-rare.
4. Rest & serve – Rest 5 min. Top with a coin of chipotle butter; let it melt into the meat. Slice and enjoy the peppery-cocoa bark and smoky butter.

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