Infused with ground coffee, brown sugar and smoked paprika, this Coffee Rubbed Alberta Ribeye Steak Sandwich served between the rich goodness of a Gourmet Herb & Garlic Hamburger Bun will not only awaken your grilling skills, but it’s sure to give your taste buds a jolt as well.
Chef Tip: Marinate the steak for an hour for better results.
- 2x COBS Bread Herb & Garlic Gourmet Hamburger Buns
- 10-12oz Ribeye Steak
- 2 tsp Ground Coffee
- 1 tsp Brown Sugar
- 1 tsp Smoked Paprika
- 1 tsp Kosher Salt, to taste
- 1 tsp Freshly Cracked Black Pepper, to taste
- ½ tsp Unsalted Butter, for toasting buns
- 1 cup Arugula
- 1 Red Pepper, sliced
- 1 cup Cremini Mushrooms
- 2 tsp Balsamic Vinegar
- 2 sprigs Thyme, stems removed
- 1 tbsp Grapeseed Oil
- ½ tsp Freshly Cracked Black Pepper, to taste
- ½ tsp Kosher Salt, to taste
- 2 tbsp Prepared Horseradish
- 2 tbsp Mayonnaise
- 2 tsp Lemon Juice
For the Coffee Rubbed Alberta Ribeye Steak:
- Remove steak from the fridge approximately 30 minutes before cooking.
- In a small mixing bowl, combine ground coffee, brown sugar, smoked paprika, salt, pepper, and mix well.
- Preheat BBQ to medium-high heat.
- Brush steak with oil and then apply dry rub to the entire steak, gently massaging it into the meat.
- Sear steak on medium heat and cook to desired doneness, cook to 130°F for medium-rare, approximately 3-4 minutes per side.
- Remove steak to a dish and allow to rest for 5-6 minutes.
For the Horseradish Mayo:
- In a small mixing bowl, combine mayonnaise, horseradish, lemon juice and set aside.
For the Sauteed Vegetables:
- De-seed and slice red pepper into thin strips.
- Trim the stem of mushrooms and slice into quarters.
- In a frying pan on medium heat, add grapeseed oil and then peppers and mushrooms. Season with salt and pepper.
- Cook for 2-3 minutes, tossing regularly and deglaze with balsamic vinegar and thyme leaves (stems removed).
- Set aside.
- Lightly butter and toast buns to the desired doneness.
- Apply horseradish mayonnaise to the bottom and top bun.
- Place arugula on the bottom bun.
- Slice steak against the grain into ½” slices and lay on top followed by peppers and mushrooms.
- Cover with top bun and serve.