Coffee-Rubbed Steak With Cowboy Butter

Instructions

1. Stir together the ground coffee, brown sugar, chili powder, salt, garlic powder, black pepper, paprika, and cumin in a small bowl; set aside. Pat the ribeye dry with paper towels, and rub all over with the oil. Coat the steak with the coffee rub, pressing it into the meat. Let the steak rest at room temperature for 30 minutes.
2. Preheat the oven to 275°F (140°C).
3. Place the steak on a baking sheet. Cook the steak in the preheated oven for 25–30 minutes, until a thermometer inserted into the thickest part of the meat reaches 120°F. Remove the steak from the oven.
4. Make the cowboy butter: In a pan, combine the butter, parsley, lemon zest and juice, mustard, chive, thyme, paprika, red pepper flakes, cayenne, and garlic. Bring to a gentle simmer over low heat. Season to taste with salt.
5. Preheat a grill (or cast-iron skillet) to high heat.
6. Sear the steak on the hot grill for 1–2 minutes per side, until a dark, flavorful crust forms and until a thermometer inserted into the thickest part of the meat reaches 130°F for medium-rare.
7. Let the steak rest for 10 minutes. Slice the steak, and top with the cowboy butter.
8. Enjoy!