Grilled Coffee-Rubbed Ribeye with Chimichurri Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy ribeye steaks rubbed with a bold coffee and spice blend, grilled to perfection, and served with a fresh parsley chimichurri sauce that balances smoky richness. This bbq & smoked-inspired beef ready in about 27 minutes blends steaks (8 oz each) ribeye steaks, ground coffee, smoked paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 2 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 tbsp ground coffee, 1 tsp smoked paprika, 1 tsp brown sugar, 1/2 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub this spice blend evenly over both sides of 2 ribeye steaks (8 oz each).
  2. Step 2: Preheat grill to medium-high heat (about 450°F). Brush the steaks with 2 tbsp olive oil to prevent sticking.
  3. Step 3: Grill the steaks for 4-5 minutes per side for medium-rare, or until desired doneness, letting them develop a smoky crust.
  4. Step 4: While steaks grill, prepare chimichurri: finely chop 1 cup packed parsley leaves, 2 tbsp fresh oregano leaves, and mince 2 garlic cloves. In a bowl, whisk together chopped herbs and garlic with 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, and 1/4 cup extra virgin olive oil until well combined.
  5. Step 5: Remove steaks from grill and let rest for 5 minutes to redistribute juices. Serve topped with 2-3 tbsp chimichurri sauce each, allowing the fresh herbaceous flavors to complement the smoky beef.

Frequently asked questions

How long does Grilled Coffee-Rubbed Ribeye with Chimichurri Sauce take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Coffee-Rubbed Ribeye with Chimichurri Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Coffee-Rubbed Ribeye with Chimichurri Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Coffee-Rubbed Ribeye with Chimichurri Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Coffee-Rubbed Ribeye with Chimichurri Sauce?

BBQ & Smoked beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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