Coffee-Rubbed Ribeye with Roasted Balsamic Onions
Ribeye steaks coated in a bold coffee-spice rub, seared in cast iron, basted with butter and thyme, and served with roasted balsamic onions.
- 1
Preheat the oven to 425°F. Pat the ribeyes very dry and let them sit at room temperature for 30 to 45 minutes.
- 2
In a small bowl, mix the kosher salt, black pepper, finely ground coffee, brown sugar, smoked paprika, and garlic powder.
- 3
Toss the yellow onion wedges with 1 tablespoon of neutral oil and place them cut-side down on a small baking sheet or skillet. Roast for 20 to 25 minutes, until deeply golden and tender, then toss with balsamic vinegar.
- 4
Rub the steaks lightly with the remaining 1 tablespoon of neutral oil, then coat them evenly with the coffee-spice mixture.
- 5
Heat a cast-iron skillet over medium-high to high heat until very hot. Add the steaks and sear for 2 to 3 minutes on the first side without moving them.
- 6
Flip the steaks and sear the second side for 2 minutes. Lower the heat to medium, add the butter and thyme, and baste for 1 to 2 minutes.
- 7
Cook until the internal temperature reaches 130 to 135°F for medium-rare. Transfer the steaks to a plate and let them rest for 8 to 10 minutes.
- 8
Serve the steaks whole or sliced with the roasted onion alongside. Spoon the butter from the pan over the meat and finish with flaky salt and fresh herbs, if using.