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Coffee Rubbed Ribeye Steak Sandwich

Time: 15-30 Minutes Serves: 2

Infused with ground coffee, brown sugar and smoked paprika, this Coffee Rubbed 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.

Ingredients

Steak Sandwich

  • 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

Sauteed Vegetables

  • 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

Horseradish Mayo

  • 2 tbsp Prepared Horseradish
  • 2 tbsp Mayonnaise
  • 2 tsp Lemon Juice

Directions

For the Coffee Rubbed Alberta Ribeye Steak: 

  1. Remove steak from the fridge approximately 30 minutes before cooking.
  2. In a small mixing bowl, combine ground coffee, brown sugar, smoked paprika, salt, pepper, and mix well. 
  3. Preheat BBQ to medium-high heat. 
  4. Brush steak with oil and then apply dry rub to the entire steak, gently massaging it into the meat. 
  5. Sear steak on medium heat and cook to desired doneness, cook to 130°F for medium-rare, approximately 3-4 minutes per side. 
  6. Remove steak to a dish and allow to rest for 5-6 minutes. 

For the Horseradish Mayo: 

  1. In a small mixing bowl, combine mayonnaise, horseradish, lemon juice and set aside.  

For the Sauteed Vegetables: 

  1. De-seed and slice red pepper into thin strips. 
  2. Trim the stem of mushrooms and slice into quarters. 
  3. In a frying pan on medium heat, add grapeseed oil and then peppers and mushrooms. Season with salt and pepper. 
  4. Cook for 2-3 minutes, tossing regularly and deglaze with balsamic vinegar and thyme leaves (stems removed). 
  5. Set aside.

For Serving: 

  1. Lightly butter and toast buns to the desired doneness. 
  2. Apply horseradish mayonnaise to the bottom and top bun. 
  3. Place arugula on the bottom bun. 
  4. Slice steak against the grain into ½” slices and lay on top followed by peppers and mushrooms. 
  5. Cover with top bun and serve.