Coffee Rubbed Ribeye with Smoked Butter

Ingredients

• 120 g Finely ground dark roast coffee(20g)
• 215 g Dark brown sugar(15g)
• 310 g Smoked paprika(10g)
• 45 g Onion powder(5g)
• 55 g Garlic powder(5g)
• 610 g Kosher salt(10g)
• 75 g Coarse black pepper(5g)
• 830 ml High-smoke point oil (avocado or grapeseed)(27g)
• 920 g Crushed garlic cloves(20g)
• 103 sprigs Fresh rosemary(6g)
• 112 pieces Thick-cut ribeye steaks(900g)
• 12100 g Unsalted butter(100g)
• 135 ml Liquid smoke(5g)
• 145 g Finely chopped fresh rosemary(5g)
• 153 g Sea salt(3g)
• 1630 g Extra dollops of smoked butter(30g)
• 175 g Fresh rosemary (chopped)(5g)
• 182 g Flaky sea salt (for topping)(2g)

Instructions

1. 1Mix the softened butter with liquid smoke, chopped rosemary, and sea salt; roll in plastic wrap and chill until firm.
2. 2In a small bowl, thoroughly combine the ground coffee, brown sugar, paprika, onion powder, garlic powder, salt, and pepper.
3. 3Pat the ribeye steaks completely dry with paper towels and generously press the coffee rub into all sides of the meat.
4. 4Place a heavy cast-iron skillet over high heat and add the oil, waiting until it begins to shimmer and slightly smoke.
5. 5Carefully place the steaks in the hot pan and sear for 3-4 minutes without moving them to develop a dark, caramelized crust.
6. 6Flip the steaks, then add the crushed garlic and rosemary sprigs to the pan to infuse the oil.
7. 7Continue cooking for another 3-4 minutes (for medium-rare) or until the internal temperature reaches 54°C.
8. 8During the final minute of cooking, place a thick slice of the smoked butter on top of each steak to let it melt.
9. 9Transfer the steaks to a cutting board and let them rest for at least 5-10 minutes to allow the juices to redistribute.
10. 10Slice the steak against the grain, top with an additional dollop of smoked butter, and garnish with fresh rosemary and flaky salt.