Texas Ancho Coffee-Rubbed Steak on the Arteflame

Introduction

Bold, smoky, and irresistibly juicy, this Texas Ancho Coffee-Rubbed Steak delivers that true steakhouse crust and flavor — right from your Arteflame grill. Using the reverse-sear method, we first sear the meat at over 1,000°F on the center grill grate to lock in those juices, and then gently finish it to perfect doneness on the surrounding flat top. No oven, no pans — just fire, steel, and flavor.

Ingredients

• 2 bone-in ribeye steaks (1.5 to 2 inches thick)
• 2 tbsp ground coffee
• 1 tbsp Ancho chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp unsalted butter, softened
• Paper napkins and vegetable oil for lighting the grill
• Firewood (oak preferred)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill bowl.
2. Drizzle the napkins with vegetable oil until fully soaked.
3. Stack dry firewood over the napkins.
4. Light the napkins and allow the fire to build for 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the Steak Rub

1. In a small bowl, combine the ground coffee, Ancho chili powder, smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper.
2. Rub the steaks generously with the spice mix on all sides.
3. Let the steaks sit at room temperature while the grill heats up (15 minutes).

Step 3: Sear the Steaks

1. Once your Arteflame grill center grate reaches 1,000°F, place the steaks directly on it.
2. Sear each side for 1.5 to 2 minutes to develop a deep crust.
3. Use tongs to sear the edges if needed.

Step 4: Finish on the Flat Top

1. Move the steaks to the flat cooktop area close to the center for higher heat (medium zone).
2. Place a dollop of butter beneath each steak for flavor and moisture.
3. Cook until internal temperature is 15°F below your target doneness (see Tips section).
4. Rest steaks for 10 minutes off the grill before slicing.

Tips

• Use a digital meat thermometer for accuracy. Remove steaks when they are:
• Rare: 115°F
• Medium rare: 120°F
• Medium: 130°F
• Medium well: 140°F
• Rest the steak for 10 minutes to allow juices to redistribute.
• Use butter instead of oil — it enhances the rich flavor of the spices.
• Grill vegetables or potatoes on the outer edges of the flat cooktop at the same time.

Variations

1. Cocoa Chili Rub: Add 1 tsp unsweetened cocoa powder for a deeper, mole-like flavor.
2. Texas Mesquite: Replace Ancho with Mesquite chili powder and use mesquite wood for smoke-infused flavor.
3. Bourbon Coffee Rub: Add 1 tsp of brown sugar soaked in a few drops of bourbon and allow to dry before mixing into rub.
4. Smoky Chipotle: Use chipotle powder instead of Ancho for a smoky spice kick.
5. Garlic Herb Steak: Skip the coffee, and include minced garlic, dried thyme, and rosemary in the rub with olive oil instead of butter.

Conclusion

This Texas Ancho Coffee-Rubbed Steak showcases the full power and versatility of the Arteflame grill. Whether you're grilling with friends or making a weeknight special, the reverse sear method gives you steakhouse results — bold crust, juicy interior, and flavor that speaks of smoke, spice, and fire.

Best pairings

• Grilled garlic butter asparagus (on the flat cooktop)
• Cast-iron seared mushrooms and onions (flat cooktop friendly!)
• Grilled jalapeño cornbread on the cool zone of the flat top
• Texas-style baked beans (use a cast iron pan on the edge of the flat top)
• Red wine like a bold Zinfandel or a smoky Texas Tempranillo