Coffee-Rubbed Ribeye with Smoked Paprika Butter and Crispy Shallots

Coffee-Rubbed Ribeye with Smoked Paprika Butter and Crispy Shallots ingredients

• 2 count Ribeye steaks, 1.5 inches thick
• 1 tbsp Olive oil
• 1 tbsp Finely ground coffee (espresso grind preferred)
• 1 tsp Smoked paprika
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.25 tsp Cayenne pepper
• 1 tsp Kosher salt
• 0.5 tsp Black pepper
• 4 tbsp Unsalted butter, softened
• 0.5 tsp Smoked paprika
• 1 clove Garlic, minced
• 1 tbsp Fresh chives, finely chopped
• 0.125 tsp Kosher salt
• 2 large Shallots, thinly sliced into rings
• 2 tbsp All-purpose flour
• 1 cup Canola or vegetable oil, for frying
• Pinch of salt

How to make Coffee-Rubbed Ribeye with Smoked Paprika Butter and Crispy Shallots

1. Remove the 2 ribeye steaks from the refrigerator 30-60 minutes prior to cooking to allow them to come closer to room temperature. Pat them thoroughly dry with paper towels.
2. Prepare the coffee rub: In a small bowl, combine 1 tablespoon finely ground coffee, 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon cayenne pepper (if using), 1 teaspoon kosher salt, and 0.5 teaspoon black pepper. Mix thoroughly until well combined.
3. Evenly coat both sides of each dry ribeye steak with the coffee rub, pressing it gently into the meat to adhere the spices.
4. Prepare the smoked paprika butter: In another small bowl, combine 4 tablespoons softened unsalted butter, 0.5 teaspoon smoked paprika, 1 minced garlic clove, 1 tablespoon finely chopped fresh chives, and 0.125 teaspoon kosher salt. Mix well until all ingredients are incorporated.
5. Prepare the crispy shallots: Heat about 1 cup of canola or vegetable oil in a small saucepan over medium heat to 350-360°F (175-180°C). While the oil heats, toss 2 thinly sliced shallots with 2 tablespoons all-purpose flour until lightly coated.
6. Fry the floured shallots in batches, if necessary, for 3-5 minutes, stirring occasionally, until golden brown and crispy. Carefully remove with a slotted spoon and transfer to a paper towel-lined plate to drain. Immediately sprinkle with a pinch of salt.
7. Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat for 3-5 minutes until very hot. Add 1 tablespoon of olive oil to the pan.
8. Carefully place the coffee-rubbed steaks into the hot skillet. Sear for 2-3 minutes per side for a deep crust. Reduce heat to medium and continue to cook, flipping every minute, for 8-12 minutes total for medium-rare (130-135°F internal temperature). Adjust cooking time for desired doneness.
9. During the final 2-3 minutes of cooking, add the prepared smoked paprika butter to the skillet. Tilt the pan and continuously baste the steaks with the melted butter and pan juices, allowing the flavors to infuse.
10. Once the steaks reach your desired internal temperature, remove them from the skillet and transfer to a cutting board. Loosely tent with aluminum foil and let rest for 5-10 minutes.
11. Slice the rested steaks against the grain into thick pieces or serve whole. Spoon any remaining pan juices and melted smoked paprika butter over the steak. Garnish generously with the crispy shallots before serving.

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