These Coffee Crusted Ribeyes with Honey Chili Butter are made with juicy, reverse-seared ribeye steaks that are coated in a smoky and flavorful coffee spice rub and topped with a sweet and spicy homemade honey chili butter. This incredible meal takes a quick 20 minutes to prep!
Homemade Coffee Crust Rub
Start by seasoning the steak. For this, you have a couple of options:
First, use pre-made Imperial Coffee Stout Seasoning. Second, whip up a homemade coffee crust rub. Simply mix together ground coffee, chipotle powder, garlic powder, cinnamon, black pepper, and salt. I love to make a homemade spice rub because I can adjust it however I like to bring out different flavors.
Try out all my spices & seasonings at Spiceology.com!
Prep the Steak for Coffee Crusted Ribeye Steaks with Honey Chili Butter
So, now that you have your seasonings settled, it’s time to prep the meat. First, lather the steaks in oil canola oil, then season generously with the spice blend of your choice.
Next, place the seasoned steaks in the fridge for 40 minutes to dry brine. Don’t skip this step! Seriously. This allows the meat time to soak in all that moisture and flavor.
Honey Chili Butter
Next up, the honey chili butter for the coffee crusted ribeyes. Make this while the steaks dry brine to save time because the last thing we want is to have to wait to eat, right?
So, add softened butter. honey, chopped scallions, red chili flakes, and salt to a bowl. Mix together until fully combined, then transfer to a sheet of wax paper or plastic wrap. Roll the butter up into a log shape and set in the fridge for at least one hour to give it time to harden.
Time to Cook the Coffee Crusted Ribeyes with Honey Chili Butter
Now, it’s time to smoke the ribeye steaks. Preheat your smoker for an indirect fire around 250ºF, then add in some wood chips or wood chunks to give the meat some extra smokiness, because all steak can use a little extra smokiness.
Next, pull the ribeyes out of the fridge and set them on the smoker. Cook until they reach an internal temperature of 120ºF. This can take anywhere from 50-75 minutes depending on the thickness of the steaks and the smoker you’re using. Be sure to flip them halfway through so they cook evenly!
Pull the cooked steaks off of the grill and set them aside to rest for 15 minutes to give the flavor and moisture time to settle in.
Sear and Serve Your Coffee Crusted Ribeyes with Honey Chili Butter
To finish the steaks, we’re giving them a quick sear to give them that delicious outer crust.
First, preheat a high heat direct cooking fire to around 450ºF, then add the steaks onto the grill over direct heat and sear for 45-60 seconds. Flip the steaks, top them each with 1-2 medallions of the prepared honey chili butter, then sear for another 45-60 seconds.
Finally, cool the steaks for a couple of minutes, then serve and enjoy! I love to serve these coffee crusted ribeyes with honey chili butter with a side of sweet potato fries!
These Coffee Crusted Ribeyes are coated in a smoky coffee spice rub and topped with a sweet and spicy homemade honey chili butter.
- 3 Ribeyes
- 2.5 tbsp Imperial Coffee Stout Rub
- 1 tbsp Canola Oil
- 2 tbsp Ground Coffee
- 1 tbsp Chipotle Powder
- ¾ tbsp Garlic Powder
- 2 tsp Onion Powder
- 1.5 tsp Cinnamon
- 1.5 tsp Black Pepper
- Kosher Salt to taste
- 1 cup Softened Butter
- 1.5 tbsp Local Honey
- 1 tbsp Scallions chopped
- 1.5 tsp Red Chili Flakes
- Kosher Salt to taste
- Chopped Parsley for garnish
- Sweet Potato Fries optional
Lather your steaks in oil and generously season on all sides with the Imperial Coffee Stout seasoning (or mix and season with the homemade coffee seasoning). Set them aside for 40 minutes in the fridge to dry brine.
Next, add the softened butter to a bowl along with the rest of the butter ingredients. Mix thoroughly, then add to wax paper or plastic wrap. Roll into a log and place in the fridge for 1 hour to harden.
Preheat your smoker for an indirect fire around 250F. Add some wood chips or wood chunks for added smoke flavor.
Pull your ribeyes out of the fridge and place them on the smoker to cook. Cook them until they reach 120F internal (around 50-75 minutes). Make sure to flip the steaks over halfway through to get an even cook. Once the steaks have hit temperature, pull them out and let them rest for 15 minutes.
While the steaks rest, preheat a high heat direct cooking fire around 450F. After the steaks have rested, add them to the direct heat to sear for 45-60 seconds per side. After the first flip, top them with 1-2 medallions of the Honey Chili Butter. Pull the steaks off when done and let cool for 1-2 minutes.
Slice up your steaks, serve with sweet potato fries if desired 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!