Cast-Iron Cowboy Ribeye with Coffee-Ancho Rub and Charred Scallion Butter

Steps

1. Step 1

   Pat the ribeye dry with paper towels. In a small bowl, stir together the ground coffee, ancho powder, chipotle powder, brown sugar, cumin, kosher salt and black pepper. Rub the mixture all over the steak, including the edges and around the bone, pressing it on so it sticks. Let the steak sit at room temperature on a plate or rack while you make the butter.

   10 min

   • 1 bone-in ribeye, about 2 lb and 2 inches thick
   • 1 tbsp finely ground coffee
   • 1 tbsp ancho chile powder
   • 1 tsp chipotle powder
   • 1 tbsp dark brown sugar
   • 1 tsp ground cumin
   • 2 tsp kosher salt
   • 1 tsp coarsely ground black pepper
2. Step 2

   Heat a dry skillet or the cast-iron pan over high heat. Toss the scallions with 1 tsp oil and lay them in the hot pan. Cook, turning once or twice, until well blackened in spots and limp, 4 to 5 minutes. Transfer to a cutting board, let cool a minute, then chop finely.

   5 min

   • 6 scallions
   • 1 tsp neutral oil
3. Step 3

   In a small bowl, mash the softened butter with the chopped charred scallions, lime zest and 1/2 tsp flaky salt until evenly combined. Set aside at room temperature.

   5 min

   • the rest of the unsalted butter
   • 1 tsp lime zest
   • 1/2 tsp flaky salt
4. Step 4

   Heat the oven to 400°F. Set a 12-inch cast-iron skillet over high heat and let it get ripping hot, 4 to 5 minutes, until a drop of water vanishes instantly. Turn on your exhaust fan; this will smoke.

   5 min · 400°F

5. Step 5

   Add 1 tbsp oil to the hot skillet and swirl. Lay in the steak and sear without moving it until a dark crust forms, about 3 minutes. Flip and sear the second side 3 minutes more, then use tongs to hold the steak on its fatty edge for 1 minute.

   7 min

   • 1 bone-in ribeye, about 2 lb and 2 inches thick
   • 1 tbsp neutral oil, such as canola or grapeseed
6. Step 6

   Transfer the skillet to the oven and roast until an instant-read thermometer in the thickest part (away from the bone) reads 125°F for medium-rare, 8 to 14 minutes depending on thickness. Start checking at 8 minutes.

   12 min, hands-off · 400°F

7. Step 7

   Move the steak to a cutting board and spoon about half the scallion butter over the top. Rest 10 minutes without covering it; the temperature will climb a few degrees and the juices will settle.

   10 min, hands-off

   • 2 tbsp unsalted butter
8. Step 8

   Cut the meat away from the bone, then slice it against the grain about 1/2 inch thick. Arrange on a warm platter, top with the remaining scallion butter and any board juices, and sprinkle with flaky salt.

   5 min

   • 2 tbsp unsalted butter
   • flaky salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026