Ingredients
Scale
- One Ribeye steak, at least 1 pound (1/2 pound per person as a main entree)
- 1 teaspoon of kosher salt per pound of steak
- 1 Tablespoon of coffee grinds
- 1 teaspoon of black pepper
- 1 teaspoon of chili powder
- 1/2 teaspoon of dry oregano
- 1/2 teaspoon of paprika
- 1/2 teaspoon of cinnamon
- 1 tablespoon of olive oil
Instructions
- Coat the steak in the kosher salt, then place it on a wire rack set over a plate or baking sheet and place it in the refrigerator, uncovered, for at least 4 hours, but up to 24.
- Meanwhile, in a small bowl combine the coffee grinds, chili powder, black pepper, oregano, paprika, and cinnamon.
- When you're ready to start cooking the steak, preheat the oven to 275, remove the steak from the refrigerator, and coat the steak in the coffee spice rub. (Note 1)
- Keep the steak on the wire rack and cook it in the oven for about 1 hour, or until the steak reaches an internal temperature of 120-125 degreesss Fahrenheit. You'll need a meat thermometer to know for sure!
- Heat olive oil in a cast iron skillet until it's very hot. Sear the steak all over until a crust forms. This shouldn't take longer than 1 minute per side. I like to turn the steak on its fat cap and sear that too.
- Slice and serve.
Notes
Note 1: For a 1-pound steak, you'll be left with a little excess spice rub. This recipe makes enough rub for up to a 2-pound steak.