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Coffee-Crusted Bone-in Ribeye with Avocado Relish

Erica
Following a stay in a Habanero-Beer marinade, this bone-in ribeye gets a coffee rub dusting for the grill and is served with a cooling Avocado Relish.
5 from 5 votes
Prep Time 20 mins
Cook Time 15 mins
Marinate Time 8 hrs
Total Time 8 hrs 35 mins
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 4 people
Calories 622 kcal

Ingredients
  

  • 2 large bone-in ribeye steaks
  • extra virgin olive oil

For the Habanero-Beer Marinade

  • 1/2 cup Mexican beer
  • juice of 1 lime
  • 1/2 Tbs extra virgin olive oil
  • 2 cloves garlic
  • 2 tsp Worcestershire sauce
  • 2 Tbs El Yucateco Green Habanero Sauce
  • couple pinches kosher salt
  • pinch fresh cracked pepper

For the Steak (this amount is per steak; increase for more steaks)

For the Avocado Relish

  • 1 ripe avocado diced
  • 1 large tomato seeded and diced
  • 1/4 cup diced red onion
  • 1 tsp El Yucateco Green Habanero Sauce
  • 1 clove garlic minced
  • zest of half a lime
  • 1 tsp apple cider vinegar
  • 1 Tbs Italian flat-leaf parsley chopped
  • pinch kosher salt
  • pinch fresh cracked pepper

Instructions
 

  • Combine the ingredients for the Habanero-Beer Marinade in a ziploc bag. Add the steaks and marinade overnight in the fridge.
  • Remove the steaks from the marinade and pat dry with paper towels. Rub steaks lightly with olive oil. Combine the Chicken Rub, coffee, and brown sugar on a dish. Coat the steaks well with the coffee rub mixture. Heat grill to high heat and grill steaks to desired doneness (I make mine medium-rare, 4 minutes per side on my cheap grill).
  • Once steaks are done, remove from the grill and let rest 5 minutes. While the steaks are resting, make the Avocado Relish. Serve ribeyes topped with the avocado relish. Yields: 2 to 4 servings.
Keyword avocado relish, coffee crusted, father's day, grilled steak