Reverse-Seared Ribeye with Coffee-Chile Rub and Smoky Bourbon Butter

How to Make Reverse-Seared Ribeye with Coffee-Chile Rub and Smoky Bourbon Butter

1. 1

   Step 1: Season and dry‑brine with coffee–chile rub

   Pat steaks very dry with paper towels. Generously sprinkle both sides with kosher salt and freshly ground black pepper, then press the coffee–chile dry rub into both sides and the edges. Place on a wire rack set over a sheet pan and refrigerate uncovered for at least 1 hour and up to 4 hours for best flavor and crust; if short on time, let sit at room temperature for 30 minutes before cooking.

   For this step

   • 2 steaks (1–1.25 lb each)Ribeye steaks
   • 2 teaspoonsKosher salt
   • 1 teaspoonFreshly ground black pepper
   • 3 tablespoonsCoffee–chile dry rub (instant espresso, ancho chile powder, brown sugar, ground cumin, smoked paprika, a pinch cayenne)
   
2. 2

   Step 2: Reverse‑sear: oven or indirect grill to target temp

   Preheat oven to 225°F (107°C) or set up grill for indirect cooking at about 250°F (121°C). Transfer steaks on the rack to the oven or indirect zone and roast until internal temperature reaches 110°F (43°C) for medium‑rare (or 120°F / 49°C for medium). Depending on thickness (1.25–2 inches), this typically takes 20–40 minutes—use an instant‑read thermometer and remove a few degrees below final target to allow for the sear.
   
3. 3

   Step 3: Make the smoky bourbon compound butter

   While steaks cook, soften the unsalted butter. Stir together the butter, 1 tablespoon bourbon and the smoked paprika until smooth; taste and adjust with a pinch more smoked paprika or a touch more bourbon if desired. Place on plastic wrap, shape into a log, and chill until firm enough to slice (or keep soft if you prefer to spoon warm over the finished steak). Reserve the remaining bourbon for the pan sauce.

   For this step

   • 6 tablespoonsUnsalted butter (for compound butter + sauce)
   • 2 tablespoonsBourbon
   • 1 teaspoonSmoked paprika
   
4. 4

   Step 4: Sear over very high heat for a deep crust

   Heat a cast‑iron skillet or heavy pan over high heat until very hot (oil should shimmer and be just below smoking). Add neutral oil, then place steaks in pan and sear 45–90 seconds per side, pressing edges against the pan to render fat for 15–30 seconds. If desired, add a small knob of compound butter in the last 20 seconds and baste. You want an outside crust and an internal temp of about 125–130°F (52–54°C) for medium‑rare final.

   For this step

   • 2 tablespoonsNeutral high‑smoke oil (canola or grapeseed)
   
5. 5

   Step 5: Quick pan sauce

   Remove steaks to a cutting board to rest. Off heat, carefully pour 1 tablespoon bourbon into the hot pan to deglaze (stand back from possible flare), scrape up browned bits, then add 1/2 cup beef stock and simmer until reduced by half (about 2–3 minutes). Whisk in 1 tablespoon of the unsalted butter to round the sauce, season to taste with salt and pepper, and remove from heat.

   For this step

   • 1/2 cupLow-sodium beef stock
   
6. 6

   Step 6: Rest, finish with bourbon butter, slice and serve

   Rest steaks 5–8 minutes loosely tented. Top each steak with a slice (or spoon) of the smoky bourbon compound butter and sprinkle with flaky sea salt. Slice against the grain and drizzle with the pan sauce. Serve with suggested sides such as roasted garlic mashed potatoes, charred broccolini or a peppery arugula salad and a robust red wine or smoky porter.

   For this step

   • 1/2 teaspoonFlaky sea salt (for finishing)

1. Pat steaks very dry with paper towels. Generously sprinkle both sides with kosher salt and freshly ground black pepper, then press the coffee–chile dry rub into both sides and the edges. Place on a wire rack set over a sheet pan and refrigerate uncovered for at least 1 hour and up to 4 hours for best flavor and crust; if short on time, let sit at room temperature for 30 minutes before cooking.
2. Preheat oven to 225°F (107°C) or set up grill for indirect cooking at about 250°F (121°C). Transfer steaks on the rack to the oven or indirect zone and roast until internal temperature reaches 110°F (43°C) for medium‑rare (or 120°F / 49°C for medium). Depending on thickness (1.25–2 inches), this typically takes 20–40 minutes—use an instant‑read thermometer and remove a few degrees below final target to allow for the sear.
3. While steaks cook, soften the unsalted butter. Stir together the butter, 1 tablespoon bourbon and the smoked paprika until smooth; taste and adjust with a pinch more smoked paprika or a touch more bourbon if desired. Place on plastic wrap, shape into a log, and chill until firm enough to slice (or keep soft if you prefer to spoon warm over the finished steak). Reserve the remaining bourbon for the pan sauce.
4. Heat a cast‑iron skillet or heavy pan over high heat until very hot (oil should shimmer and be just below smoking). Add neutral oil, then place steaks in pan and sear 45–90 seconds per side, pressing edges against the pan to render fat for 15–30 seconds. If desired, add a small knob of compound butter in the last 20 seconds and baste. You want an outside crust and an internal temp of about 125–130°F (52–54°C) for medium‑rare final.
5. Remove steaks to a cutting board to rest. Off heat, carefully pour 1 tablespoon bourbon into the hot pan to deglaze (stand back from possible flare), scrape up browned bits, then add 1/2 cup beef stock and simmer until reduced by half (about 2–3 minutes). Whisk in 1 tablespoon of the unsalted butter to round the sauce, season to taste with salt and pepper, and remove from heat.
6. Rest steaks 5–8 minutes loosely tented. Top each steak with a slice (or spoon) of the smoky bourbon compound butter and sprinkle with flaky sea salt. Slice against the grain and drizzle with the pan sauce. Serve with suggested sides such as roasted garlic mashed potatoes, charred broccolini or a peppery arugula salad and a robust red wine or smoky porter.