This is the reason we bottle the stuff. A thick ribeye, a heavy hand of Coffee Steak Rub, and a screaming-hot pan build a dark, savory crust you'd swear came off a steakhouse grill.
Featuring: Coffee Steak Rub
Ingredients
- 2 ribeye steaks, 1½ in thick
- 2–3 tbsp Open Range Coffee Steak Rub
- 1 tbsp neutral oil
- 2 tbsp butter
- 2 cloves garlic, smashed
- Fresh thyme (optional)
Method
- Pull steaks from the fridge 40 minutes ahead. Pat bone-dry.
- Coat both sides generously with Coffee Steak Rub. Press it in and let it sit 20 minutes.
- Heat a cast-iron pan over high with the oil until just smoking.
- Sear 3–4 minutes per side without moving. In the last minute, add butter, garlic, and thyme and baste.
- Pull at 130°F for medium-rare. Rest 8 minutes before slicing against the grain.
Coffee is the hero in every Open Range blend. Taste the legacy.