🔥 Espresso-Rubbed Cowboy Ribeye

🥩 Ingredients:

1 bone-in cowboy ribeye steak (1.5–2" thick, ~20–24 oz)

1½ tbsp Rollicking Buckaroo Espresso Rub

1 tbsp olive oil

1 tsp kosher salt

½ tsp cracked black pepper

Optional: sprigs of rosemary or thyme for garnish

🔥 Directions:

Prep the steak:
Pat the ribeye dry with paper towels. Rub both sides with olive oil.

Season generously:
Coat with Espresso Rub, salt, and pepper. Let it rest at room temp for 30–45 minutes to absorb flavor.

Preheat the grill:
Get it blazing hot—about 500°F. For gas grills: preheat with lid closed. For charcoal: get a 2-zone fire going.

Sear & finish:

Sear steak over direct heat, 2–3 minutes per side, until a nice crust forms.

Move to indirect heat and close the lid. Cook to desired doneness:

120–125°F = Rare

130–135°F = Medium Rare

140–145°F = Medium

Rest & serve:
Rest steak for 10 minutes before slicing. Garnish with herbs if desired.

🍽️ Serving Ideas:

Pair with grilled corn on the cob, chimichurri, or roasted garlic mashed potatoes.

Try a bold red wine or smoked bourbon cocktail to match the espresso kick.