Montana Bronc Rider Ribeye: The Ultimate Coffee-Rubbed Steak Recipe

Introduction

There is something undeniably primal and satisfying about cooking a massive bone-in ribeye over a wood fire, channeling the rugged spirit of the American West. The Montana Bronc Rider Ribeye isn't just a meal; it is an experience that combines the rich, marbleized texture of premium beef with a bold, earth-shattering crust. The secret lies in the "cowboy style" rub—a robust blend of dark roast coffee, brown sugar, and spices that caramelizes instantly upon hitting the searing heat of the Arteflame grill. This recipe transforms a standard steak night into a culinary adventure, balancing the bitterness of coffee with the sweetness of sugar and the savory punch of the beef.

Whether you are hosting a backyard barbecue or simply treating yourself to a steakhouse-quality dinner, this method ensures a perfectly cooked interior with that coveted, dark char on the outside. Using the Arteflame allows you to manage the heat zones effectively, searing the meat at high temperatures on the center grate before moving it to the flat top to finish cooking in its own juices. Get ready to saddle up for one of the most flavorful steaks you will ever taste.

Ingredients

The Meat

• 2 large Bone-in Ribeye Steaks (Tomahawk or Cowboy cut), at least 1.5 inches thick
• 2 tbsp Olive oil or melted beef tallow (as a binder)
• 2 tbsp Unsalted butter (for finishing)
• 2 sprigs Fresh rosemary

The Bronc Rider Rub

• 2 tbsp Finely ground dark roast coffee (espresso grind works best)
• 2 tbsp Dark brown sugar
• 1 tbsp Smoked paprika
• 1 tbsp Kosher salt (coarse grain)
• 1 tbsp Freshly ground black pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Cayenne pepper (optional, for a little kick)

Instructions

Step 1: Prep and Season the Steak

1. Remove your ribeye steaks from the refrigerator at least one hour before cooking to allow them to reach room temperature. This ensures even cooking.
2. Pat the steaks completely dry with paper towels. Moisture is the enemy of a good sear.
3. In a small bowl, combine the coffee grounds, brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne. Mix well to break up any sugar clumps.
4. Lightly coat the steaks with olive oil or beef tallow.
5. Generously apply the rub to all sides of the steak, pressing it firmly into the meat to ensure it adheres. Let it sit for at least 15 minutes.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood (oak or hickory works well for this recipe).
2. Allow the grill to heat up for about 20 minutes. You want the center grill grate to be extremely hot (over 600°F) for the initial sear, and the flat top griddle to be hot but manageable.
3. Clean the flat top surface with a scraper and apply a thin layer of oil to season it just before cooking.

Step 3: The Cowboy Sear

1. Place the steaks directly on the center grill grate, right over the open flame.
2. Sear for about 2 minutes per side. You are looking for a dark, caramelized crust where the sugar and coffee fuse together. Watch closely to prevent burning the sugar.
3. Once the crust is set, move the steaks onto the flat top griddle surface to finish cooking.

Step 4: Butter Baste and Finish

1. Move the steaks to a zone on the flat top where the temperature is moderate.
2. Place a pat of butter and a sprig of rosemary on top of each steak.
3. Continue to cook, flipping occasionally, until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare). Use an instant-read thermometer for accuracy.

Step 5: Rest and Serve

1. Remove the steaks from the grill and place them on a cutting board or warm plate.
2. Tent loosely with foil and let the meat rest for at least 10 minutes. This allows the juices to redistribute throughout the muscle fibers.
3. Slice against the grain and serve immediately.

Tips

To truly master the Montana Bronc Rider Ribeye, temperature control is your best friend. Because the rub contains brown sugar and coffee, it can burn if left over the direct flame for too long. The goal is a deep mahogany color, not charcoal black. If the fire is raging too high, sear for less time over the center grate and spend more time on the flat top griddle where the heat is radiant and consistent. Always use coarse kosher salt rather than table salt; the larger grains help create that signature crust and won't dissolve immediately, providing a better texture.

Additionally, don't skimp on the coffee quality. A stale, cheap coffee will impart a sour, acidic taste to the meat. Use a fresh, high-quality dark roast or espresso bean. The oils in fresh coffee help conduct heat and flavor into the fat of the ribeye. Finally, if your steak is very thick (over 2 inches), consider using the reverse sear method: cook it slowly on the cooler outer edge of the Arteflame first, then finish with a high-heat sear in the center at the very end.

Variations

While the classic coffee rub is the heart of this recipe, you can easily tweak the profile to suit your palate or dietary needs. The beauty of the Arteflame is its versatility, allowing you to experiment with different flavor profiles while maintaining that incredible wood-fired taste. Here are a few ways to mix things up:

• The Smoky Whiskey Glaze: Omit the sugar in the rub and instead brush the steak with a reduction of bourbon, maple syrup, and chili flakes during the final minutes of cooking.
• The Spicy Bronc: Double the cayenne pepper and add a teaspoon of crushed red pepper flakes and dried chipotle powder for a heat that builds with every bite.
• Cocoa Dusting: Replace half of the coffee grounds with unsweetened cocoa powder. This adds an incredible earthiness and depth that mimics a rich mole sauce flavor.
• Herbal crust: If you aren't a fan of coffee, swap it out for dried thyme, rosemary, and oregano for a more traditional savory herb crust.
• Pork Chop Swap: This exact rub works exceptionally well on thick-cut bone-in pork chops. Just cook them to an internal temperature of 145°F.

Best pairings

A steak this bold requires sides that can stand up to the intense flavors of coffee and chili without getting lost. You want accompaniments that offer a mix of starch to soak up the juices and acidity or freshness to cut through the richness of the ribeye. Since you already have the Arteflame hot, it makes sense to cook your sides right alongside the meat.

• Cast Iron Skillet Cornbread: A sweet, crumbly cornbread balances the spicy, bitter notes of the coffee rub perfectly.
• Charred Asparagus with Lemon: Throw asparagus on the flat top with olive oil and finish with a heavy squeeze of lemon juice to cleanse the palate.
• Cowboy Beans: A pot of pinto beans simmered with bacon, molasses, and jalapeños is the traditional side for this "Montana" style dish.
• Smashed Potatoes: Boil small potatoes, smash them flat, and crisp them up on the Arteflame griddle with garlic butter.
• Drink Pairing: A bold Cabernet Sauvignon or a neat pour of Rye Whiskey complements the smoky, charred elements of the steak.

Conclusion

The Montana Bronc Rider Ribeye is more than just a recipe; it is a celebration of outdoor cooking and bold American flavors. By combining the intense heat of the Arteflame with a rub that is equal parts bitter, sweet, and savory, you create a steak that rivals the best steakhouses in the country. It is a dish that commands attention, perfect for celebrating special occasions or simply elevating the weekend barbecue.

Remember, the key to success lies in the quality of your ingredients and the patience to let the meat rest. Once you slice into that perfectly seared ribeye and taste the complex crust against the tender beef, you will understand why this recipe is a favorite among grilling enthusiasts. So fire up the grill, pour a drink, and enjoy the ride.