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! 

Coffee crusted ribeye. Sounds a little strange, right? I promise you that the coffee rub adds an earthy, rich aroma to the steak, beautifully complementing the beefiness of the ribeye. It also works with other types of meat, like this Coffee Crusted Venison Rack! If you’ve never made coffee crusted steak before, then this simple recipe is for you. 

Why you’ll love this recipe

This coffee-rubbed steak recipe will take your beef recipes to the next level because of it’s delicious and unique flavor. With simple ingredients like thick ribeyes, coffee rub, and honey chili butter, you’ve got a mouthwatering meal that will leave you feeling fat and happy. Forget the fancy restaurants because you can make this delicious meal right in your own backyard. 

The coffee crusted ribeyes with melted honey chili butter on a cutting board ready to be sliced.




  • Ground Coffee: Provides a strong coffee aroma and flavor.
  • Chipotle Powder: Adds a smoky and spicy element.
  • Garlic Powder: Enhances the overall savory profile.
  • Onion Powder: Adds a subtle onion flavor.
  • Cinnamon: Introduces a hint of sweetness and warmth.
  • Black Pepper
  • Kosher Salt

Add flavor to everything you’re cooking

shop over the fire spice lines


  • Softened Butter: Adds richness and also a creamy texture.
  • Local Honey: Sweetens and glazes the steak, also helps ensure a delicious crust.
  • Scallions: Provides a fresh, mild onion flavor.
  • Red Chili Flakes: Adds heat and a touch of spiciness.
  • Kosher Salt


  • Chopped Parsley: Adds a fresh, herbal garnish.
  • Sweet Potato Fries (optional): Serves as a complementary side dish.

How to Make Coffee Crusted Ribeye


Start by seasoning the steak. For this, you have a couple of options:

First, use my pre-made Imperial Coffee Stout Seasoning. Second, whip up a homemade coffee crust rub. To do this, 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!

Coffee Crusted Ribeyes on the smoker.


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 because it allows the meat time to soak in all that moisture and flavor. 

For more ribeye recipes, check out my Reverse Seared Ribeyes with Black Garlic Butter, Maui Wowee Grilled Ribeyes, and Steakhouse Ribeyes with Horseradish 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 it in the fridge for at least one hour to give it time to harden.


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. 

Searing the Ribeyes over the fire.

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 then set them aside to rest for 15 minutes to give the flavor and moisture time to settle in.

For more buttery steak recipes, check out my Garlic Butter Steak and Shrimp, grilled cap of ribeye recipe, & Steaks in a Butter Bath.


Adding the Honey Chili Butter onto the steaks.

To finish the steaks, we’re giving them a quick sear because we want them to get that nice 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 and also with a side of sweet potato fries! 

Sliced Coffee Crusted Ribeyes ready to eat.


  • Let your steak come to room temperature before grilling it to ensure even cooking. 
  • Pat steaks dry with paper towels to remove excess moisture. 

More Crusted Recipes

How to Store Leftovers & Reheat

Store leftover steak in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 6 months. 

Before reheating, make sure your steak comes to room temperature.

To reheat:

  1. Preheat a large skillet over medium-high heat.
  2. Place your leftover steak in the skillet and lightly sear it on all sides until warm.
  3. Remove and serve.

What to serve with coffee-crusted steak

I served my coffee crusted ribeye steaks with sweet potato fries, but you can serve them with anything you like. Some other great options would be green beans, mashed potatoes, or a salad. 

Coffee Crusted Ribeyes over some sweet potato fries.

Recipe FAQs

Do I have to use the Imperial Coffee Stout Rub?

Nope! You can use the homemade coffee crust rub listed in the recipe and omit the Imperial Coffee Stout Rub

What if I don’t have a smoker or grill?

No worries! You can also make this recipe in a heavy-bottomed skillet, like a cast-iron skillet on the stovetop!

Can I use another type of steak besides ribeyes?

Yes! A great substitute would be New York Strip steaks. Keep in mind that they don’t have as much marbling as ribeyes, so the flavor may be altered, but still freakin’ delicious.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Full Length Recipe Video on Facebook!


Want to save this recipe?
Enter your email and get it sent to your inbox! Plus, you’ll get freakin’ delicious recipes every week.
Please enable JavaScript in your browser to complete this form.
Sliced steaks ready to eat.

Coffee Crusted Ribeyes with Honey Chili Butter

These Coffee Crusted Ribeyes are coated in a smoky coffee spice rub and topped with a sweet and spicy homemade honey chili butter.
Author:Derek Wolf
No ratings yet
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Main Course
Cuisine: American
Servings: 4 people



Homemade Coffee Crust Rub:

  • 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

Honey Chili Butter:

  • 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!



Calories: 835kcal | Carbohydrates: 11g | Protein: 35g | Fat: 74g | Saturated Fat: 40g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 225mg | Sodium: 501mg | Potassium: 571mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2280IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 4mg


Derek Wolf

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!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating