Unforgettable Coffee-Crusted Bone-in Ribeye with Habanero-Beer Marinade & Zesty Avocado Relish
Prepare your taste buds for an extraordinary culinary journey! This Coffee-Crusted Bone-in Ribeye, infused with an incredible Habanero-Beer marinade and served alongside a vibrant Avocado Relish, is not just a meal – it’s an experience. Fast, easy, and undeniably delicious, this recipe delivers the absolute tastiest steak you might ever create. Perfect for summer grilling, a memorable Father’s Day celebration, a romantic Valentine’s dinner, or simply when you crave an excuse to fire up the grill, this dish is designed to impress with minimal effort.
The Secret to Sizzling Flavor: Habanero-Beer Marinade
Every truly great steak begins with a spectacular marinade, and this Habanero-Beer concoction is nothing short of amazing. The rich, malty notes of Mexican beer tenderize the meat while infusing it with a subtle sweetness. Fresh lime juice adds a bright, zesty counterpoint, cutting through the richness and ensuring a balanced flavor profile. Garlic and Worcestershire sauce contribute classic umami depth, forming the perfect foundation for our star ingredient: El Yucateco Green Habanero Sauce. This isn’t just about heat; it’s about a complex, fruity, and deeply satisfying spice that elevates the entire dish.
A Shout-Out to El Yucateco Hot Sauce
I must extend a huge virtual hug to El Yucateco! Not long ago, I accepted an opportunity to create a post featuring El Yucateco hot sauce. To be honest, I hadn’t heard of the brand, nor had I ever tried their products. But I thought, “What the heck, hot sauce is hot sauce, and I love cooking with it!” Little did I know, this venture would lead to a new culinary obsession.
Upon purchasing and sampling a few of El Yucateco’s sauces – a brave spoonful of each – I was instantly captivated. These sauces, particularly the red and green habanero varieties, have become my latest addiction. Their flavor is truly distinct and incredibly rich. Even beyond their notable heat (and yes, they are spicy!), these are simply awesome, flavorful sauces. While this isn’t a dedicated review, I was so genuinely surprised by their quality that I felt compelled to share my discovery. The green habanero is notably spicier than the red, and their XXX Habanero Hot Sauce (Kutbilik) is in a league of its own, offering an intense, unforgettable kick.
What sets El Yucateco apart from many other hot sauces is its reduced vinegar content. This difference is key to their fuller, deeper, and more authentic habanero flavor. My Red Habanero sauce now holds a permanent residence on my desk at work, a testament to its irresistible taste. Incorporating the green habanero into this ribeye marinade provides a perfect balance of fiery excitement and profound flavor, proving that good hot sauce is about more than just heat.
Crafting the Perfect Coffee Crust
Once our beautiful bone-in ribeye has luxuriated in its habanero-beer bath overnight, the next step is to prepare it for grilling with a unique coffee rub. This isn’t as unconventional as it sounds; coffee grounds, with their subtle bitterness and deep aroma, create an incredible crust on steak. They complement the richness of the beef, adding a layer of sophisticated flavor that enhances rather than overpowers. Mixed with a quality grilling rub and a touch of brown sugar, the coffee forms a savory-sweet, slightly smoky crust that caramelizes beautifully over high heat, locking in the juices and forming a tantalizing outer layer. The coarse texture of the grounds also adds a delightful crunch, making every bite an exciting interplay of textures and tastes.
The process is straightforward: after removing the steaks from the marinade and patting them dry to ensure a good sear, a light coat of olive oil helps the coffee rub adhere. Then, generously apply the combined rub, coffee grounds, and brown sugar, pressing it firmly onto all sides of the steak. This preparation sets the stage for a truly unforgettable grilling experience.
Grilling Your Bone-in Ribeye to Perfection
Grilling a bone-in ribeye requires high heat and a keen eye. The bone itself helps distribute heat evenly, contributing to a more tender and flavorful steak. For this recipe, aim for a screaming hot grill. This intense heat is crucial for achieving that perfect coffee crust and a beautiful sear, creating a satisfying texture contrast with the tender interior. Depending on your grill’s temperature and your desired doneness, a few minutes per side are often all it takes. I personally favor a medium-rare finish, which typically translates to about 4 minutes per side on my grill, allowing the internal temperature to rise to around 130-135°F (54-57°C) before resting.
The resting period is just as vital as the grilling itself. Once your steak reaches your desired doneness, remove it from the grill and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is incredibly moist and tender. Skipping this step often results in dry steak, as all the delicious juices will simply run out onto your cutting board. While the steaks rest, it’s the perfect opportunity to whip up the accompanying Avocado Relish.
The Perfect Counterpoint: Fresh Avocado Relish
No truly exceptional steak is complete without the perfect accompaniment, and this Avocado Relish is precisely that. It’s a vibrant, cooling, and flavorful topping that perfectly balances the rich, spicy, and savory notes of the coffee-crusted ribeye. Made with ripe diced avocado, fresh seeded tomato, crunchy red onion, a hint more of El Yucateco Green Habanero Sauce (if you dare for extra kick!), minced garlic, zesty lime zest, and a touch of apple cider vinegar, it’s an explosion of freshness.
Chopped Italian flat-leaf parsley adds a final herbaceous flourish, along with a pinch of kosher salt and fresh cracked pepper to brighten all the flavors. The creamy texture of the avocado provides a soothing contrast to the steak’s char, while the acidity from the lime and vinegar, combined with the subtle heat of the habanero, cuts through the richness of the meat, making each bite incredibly balanced and satisfying. This relish is so delicious and versatile, it would be fantastic on almost anything fresh off the grill, from chicken to fish tacos, offering a wonderful way to change up your usual barbecue fare.
A Perfect Day, A Perfect Meal
I crafted this recipe just yesterday for my family’s Father’s Day lunch. After weeks of relentless busyness, we finally enjoyed a much-needed break, spending the day relaxing by our pool. It was an absolutely gorgeous day, filled with happy moments and heartfelt appreciation for my amazing husband. The last thing I wanted was to be stuck in the kitchen, missing out on the fun. This recipe was the perfect solution. It came together so quickly and effortlessly that I doubt anyone even noticed I had momentarily left the pool to prepare such an impressive meal.
I’m not exaggerating when I say I believe this is simply the best steak I’ve ever made. And, if I do say so myself, it’s also incredibly beautiful, with all the vibrant colors from the relish creating an impressive presentation. Given the inherent heat of the green habanero hot sauce, I initially worried that the marinade might be too spicy. However, my concerns were unfounded – it was absolutely perfect! The heat level was just right, offering a pleasant warmth without overpowering the other flavors. I even added a bit more hot sauce to the avocado relish for an extra layer of spice. The slightly bitter notes from the coffee crust harmonized perfectly with the creamy avocado, resulting in a beautifully balanced and delicious bite every time.
While I chose a bone-in ribeye because it was calling my name (and happened to be on sale!), this recipe would work wonderfully with any cut of steak. Opting for a leaner cut would even make this meal an uber-healthy option without sacrificing flavor. The relish, oh the relish – it’s simply YUMMM. Its fresh, bright flavors would complement anything hot off the grill, offering a delicious and exciting change of pace.
So, here it is, folks! This glorious steak comes together in a snap, making it ideal for entertaining. And with the explosion of colors from the relish, it’s not just a feast for the palate but also a stunning centerpiece for any gathering. Get ready to impress and delight with this truly unique and utterly delicious ribeye.
For more tips to grill your best steak, check out Grilled Steak with Horseradish Dijon Sauce.
Recipe: Coffee-Crusted Bone-in Ribeye with Avocado Relish
Coffee-Crusted Bone-in Ribeye with Avocado Relish
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Ingredients
- 2 large bone-in ribeye steaks
- extra virgin olive oil
For the Habanero-Beer Marinade
- ½ cup Mexican beer
- juice of 1 lime
- ½ Tbs extra virgin olive oil
- 2 cloves garlic
- 2 tsp Worcestershire sauce
- 2 Tbs El Yucateco Green Habanero Sauce
- couple pinches kosher salt
- pinch fresh cracked pepper
For the Steak (this amount is per steak; increase for more steaks)
- 2 Tbs Grilling Rub for Chicken
- 2 Tbs coffee grounds
- 1 Tbs brown sugar
For the Avocado Relish
- 1 ripe avocado diced
- 1 large tomato seeded and diced
- ¼ cup diced red onion
- 1 tsp El Yucateco Green Habanero Sauce
- 1 clove garlic minced
- zest of half a lime
- 1 tsp apple cider vinegar
- 1 Tbs Italian flat-leaf parsley chopped
- pinch kosher salt
- pinch fresh cracked pepper
Instructions
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Combine the ingredients for the Habanero-Beer Marinade in a ziploc bag. Add the steaks and marinade overnight in the fridge.
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Remove the steaks from the marinade and pat dry with paper towels. Rub steaks lightly with olive oil. Combine the Chicken Rub, coffee, and brown sugar on a dish. Coat the steaks well with the coffee rub mixture. Heat grill to high heat and grill steaks to desired doneness (I make mine medium-rare, 4 minutes per side on my cheap grill).
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Once steaks are done, remove from the grill and let rest 5 minutes. While the steaks are resting, make the Avocado Relish. Serve ribeyes topped with the avocado relish. Yields: 2 to 4 servings.
Nutrition
Beyond the Grill: Serving Suggestions and Variations
While this Coffee-Crusted Bone-in Ribeye with Avocado Relish stands as a magnificent meal on its own, its components offer fantastic versatility. Consider pairing this steak with simple grilled asparagus, corn on the cob, or a light summer salad to complete the experience. The avocado relish isn’t just for steak; try it with grilled chicken, on top of fish tacos, or even as a zesty salsa for chips. For those who prefer a different cut, this marinade and rub would also shine on sirloin, flank steak, or even pork chops, offering a flavorful twist to your favorite meats.
Don’t be afraid to experiment with the spice level; if you enjoy more heat, increase the El Yucateco sauce in both the marinade and the relish. If you’re sensitive to spice, you can reduce it or opt for a milder hot sauce. The core combination of savory coffee, rich beef, and fresh, spicy relish is robust enough to adapt to your preferences. This recipe encourages creativity and guarantees a delicious outcome, making it a staple for any grilling enthusiast.