It is official! I am so excited to announce that I am an ambassador for Oklahoma Joe’s Smokers. Having been a huge fan of their products for a long time, I had to kick things off with an awesome cook. That is why we made these Chipotle Espresso Crusted Ribeyes with Coal Roasted Loaded Potatoes on the Oklahoma Joe’s Judge Charcoal Grill.
Sponsored by Oklahoma Joe’s
Let’s Talk this Chipotle Espresso Crusted Ribeye
We kicked off this new ambassadorship with an awesome ribeye steak coated in a homemade Chipotle Espresso rub. This rub is so delicious because it is sweet & savory at the same time, but still gives you a great crust of grill marks.
When you are cooking on the Judge Charcoal Grill, you get to use cast iron grill grates. These make it so easy to get good grill marks on these Chipotle Espresso Crusted Ribeyes.
For those that are not grill mark fans, then add a cast iron skillet to your Judge and sear them off in that. This rub makes a good crust because the ground espresso and cinnamon caramelize so easily.
I try to avoid using sugar in my homemade steak rubs, but the downside of not using sugar is not getting good caramelization. The cinnamon and ground espresso help to darken the rub and give a great caramelization on the outside. Now let’s get on to those Coal Roasted Loaded Potatoes.
Time for Coal Roasted Loaded Potatoes
Every great steak, like these Chipotle Espresso Crusted Ribeyes, needs an epic potato paired with it. These Coal Roasted Loaded Potatoes will not let you down.
I preheated the Judge Charcoal Grill with some charcoal, wrapped the potatoes in tin foil and threw them (literally) right into the coals. You will get a nice baked potato cooked right in the coals like this, but I wanted to take it a step further.
Once the potatoes were done, we scooped them out and mix that with cheese and butter. Scooping out this cheesy mixture back into the potato shells, we are making our own version of twice baked potatoes.
While the steaks cooked on the Judge, we added the potatoes to the indirect heat side to caramelize. Once done, we topped them with all the fixings and called it a day!
Time to Eat!
Slice into those Chipotle Espresso Crusted Ribeyes and grab yourself a Loaded Potato because it is time to eat. Loved making this recipe on the Oklahoma Joe’s Judge Charcoal Grill. It was hot, versatile and consistent. So stoked to be pairing up with Oklahoma Joe’s for the future too. Stay tuned for more and find the recipe below!
Chipotle Espresso Crusted Ribeyes with Potatoes
- 3-4 Bone-in Ribeyes
- 4 tbsp of Butter
- Oil as needed
Chipotle Espresso Seasoning:
- 1.5 tbsp of Ground Espresso
- 1 tbsp of Chipotle Powder
- 1 tbsp of Kosher Salt
- 2 tsp of Garlic Powder
- 2 tsp of Onion Powder
- 2 tsp of Ancho Chile
- 1 tsp of Cinnamon
- 1 tsp of Pepper
- 1 tsp of Cumin
Coal Roasted Loaded Potatoes:
- 4 Large Russet Potatoes
- 3 tbsp of Butter softened
- ⅛ cup of Sharp Cheddar Cheese
- Chopped Chives for serving
- Sour Cream for serving
- In a food safe bowl, mix all the ingredients for the Espresso Chipotle Seasoning. Lather your steaks with oil then generously seasoning all sides using the seasoning. Set in the fridge to rest till you are ready to cook.
- Preheat your Oklahoma Joe’s Judge Charcoal Grill for direct cooking around 400F.
- Using a fork, poke a couple of shallow holes in your potatoes. Wrap them in tin foil then lay them on the coals in your grill. Rotating every 3-4 minutes, cook the potatoes for about 30-40 minutes until they are soft in the middle (about 210F internal). Once done, pull them off and let them rest for 2 minutes.
- Open up your potatoes and slice them in half lengthwise. Careful not to break the skin, scoop out most of the inside cooked potato meat into a bowl. In the bowl, add the butter and sharp cheddar cheese. Mix it together thoroughly. Take a scoop of the mixture and add it back to the potato shells.
- Once done with the potatoes, add your ribeyes to the grill. Cook for about 2-3 minutes per side or until they reach 120F internal for medium-rare. As the steaks are cooking, add your potatoes to the grill where the heat is indirect. Let them melt with the steaks. Once the steaks are close to being done, top with 2 tbsp of butter on top and let rest for 10 minutes. Continue cooking the potatoes.
- Once the steaks have rested, pull out the potatoes from the grill. Top each potato with sour cream and chopped chives. Slice into the steaks and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!