Coffee-Crusted Bone-in Ribeye with Avocado Relish

Author Erica Schwarz


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

For the Habanero-Beer Marinade

  • 1/2 cup beer I used a Corona
  • 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


  1. Combine the ingredients for the Habanero-Beer Marinade in a ziploc bag. Add the steaks and marinade overnight in the fridge.
  2. 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).
  3. 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.