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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