Grilled Coffee Rubbed Rib-Eye with Charred Corn & Tomato Salad
- Difficulty1/5
- Prep time10 mins
- Cook time15 mins
- Serves4 - 6
- HardwoodMesquite
The perfect summer meal. Beautiful rib-eye crusted with a rich coffee rub, seared and served with a fresh and flavorful charred corn & tomato salad.
Ingredients
Rib-eye:
- 1/4 cup Ancho chilie powder
- 1/4 cup finely ground espresso
- 2 tbsp spanish paprika
- 2 tbsp dark brown sugar
- 1 tbsp dry mustard
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tbsp ground coriander
- 1 tbsp dried oregano
- 2 tsp chili de arbol powder
Corn and Tomato Salad:
- 3/4 cup olice oil
- 1/4 cup white wine vinegar
- 12 large fresh basil leaves
- 12 large fresh mint leave
- 6 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 large garlic cloves, minced
Rib-eye:
- 1/4 cup Ancho chilie powder
- 1/4 cup finely ground espresso
- 2 tbsp spanish paprika
- 2 tbsp dark brown sugar
- 1 tbsp dry mustard
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tbsp ground coriander
- 1 tbsp dried oregano
- 2 tsp chili de arbol powder
Corn and Tomato Salad:
- 3/4 cup olice oil
- 1/4 cup white wine vinegar
- 12 large fresh basil leaves
- 12 large fresh mint leave
- 6 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 large garlic cloves, minced
Preparation
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat, lid closed, for 10-15 minutes.
Combine all ingredients for the rub in a medium bowl and mix well. Season the rib-eyes generously on both sides with coffee rub. Place the steaks on the grill grate and smoke for 1 hour.
After the steaks have smoked for an hour, momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F and preheat. Place a cast iron griddle on the grill grate to preheat for tomatoes and herbs.
Once the Traeger has preheated put the steaks on the hot grill grates to achieve a good sear.
Flip the steaks once and allow them to cook for about 6 to 8 minutes per side, or until done to your liking (135 degrees F for medium-rare).
Rub corn, tomatoes, and herbs with olive oil and season with salt and pepper.
Place the corn directly on the grill grate and cook 5 minutes. Place the tomatoes and herbs on the cast iron griddle, tomatoes cut side down and cook an additional 5-10 minutes or until corn is cooked through.
In a blender combine charred herbs, vinegar, and garlic clove and puree until smooth. Very slowly drizzle in olive oil until the mixture has thickened a little bit and is completely emulsified.
Cut kernels off of corn into a medium bowl. Cut charred tomatoes into bit sized pieces and add to corn.
Drizzle charred herb dressing over corn and tomatoes, season with salt and pepper and pile in the center of a plate. Top with sliced rib-eye and serve. Enjoy!
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- Difficulty1/5
- Prep time10 mins
- Cook time15 mins
- Serves4 - 6
- HardwoodMesquite
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