Oklahoma Cowboy Coffee Rubbed Steak

Introduction

Bring bold cowboy flavor straight to your backyard with this Oklahoma-style Cowboy Coffee Rubbed Steak recipe. Grilled entirely on the Arteflame, this dish showcases the power of reverse searing using a bold coffee-and-spice crust to seal in juices and deliver a steakhouse-quality meal, perfect for fans of big taste and outdoor cooking.

Ingredients

• 2 ribeye steaks (1.25–1.5 inches thick)
• 2 tbsp ground coffee (medium-dark roast)
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• Chopped fresh parsley (for garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak 3 paper napkins with a little vegetable oil and place them in the grill bowl.
2. Stack quality hardwood firewood on top of the napkins.
3. Light the napkins and let the grill come up to cooking temp—about 20 minutes until the center grate hits 1,000°F.

Step 2: Prepare the Coffee Rub

1. In a small bowl, mix together the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.

Step 3: Season the Steaks

1. Pat steaks dry with paper towels.
2. Rub both sides generously with the prepared coffee spice mix.
3. Let the steaks rest at room temperature for 15-20 minutes so the rub adheres well.

Step 4: Sear the Steaks

1. Place steaks onto the center grill grate when it reaches 1,000°F.
2. Sear steaks for 90 seconds per side to develop a crust and lock in juices.

Step 5: Finish Cooking on the Flat Cooktop

1. Move steaks to the inner zone of the flat cooktop griddle to finish cooking to desired doneness.
2. Add a pat of butter underneath each steak to enhance flavor as it cooks.
3. Use a thermometer to check internal temperature. Remove steaks when they’re 15°F below your target doneness (e.g. remove at 120°F for medium-rare).

Step 6: Rest and Serve

1. Let steaks rest for 5-10 minutes to allow juices to redistribute.
2. Garnish with chopped parsley and serve hot right off the Arteflame.

Tips

• Always let the coffee rub sit on steaks at room temperature for 15-20 min before grilling to maximize flavor penetration.
• The Arteflame's flat cooktop is perfect for grilling sides like asparagus, mushrooms, onions, or bell peppers while your meat rests.
• Different zones on the cooktop give you total temperature control; move food in and out of the hotter center as needed.
• Add more firewood occasionally to maintain high heat if grilling multiple rounds of food.
• Use butter when finishing steaks on the flat cooktop—it brings out an unbeatable richness.

Variations

1. Oklahoma Mesquite Rubbed Steak: Replace coffee with 2 tbsp of mesquite smoked salt for a woodsy twist.
2. Chili Cocoa Cowboy Steak: Add 1 tsp unsweetened cocoa powder and 1/2 tsp chipotle chili powder to the rub for a spicy-sweet Mole-inspired flavor.
3. Maple Espresso Rub: Use dark maple sugar instead of brown sugar and espresso beans for deeper caramelized notes.
4. Herbed Coffee Ribeye: Add 1 tsp dried thyme and rosemary for a fragrant herbal flavor to the mix.
5. Black Garlic Coffee Rubbed Steak: Mash 1 tsp black garlic into the rub for umami depth without overpowering sweetness.

Conclusion

With the Oklahoma Cowboy Coffee Rubbed Steak, you're bringing bold, smoky flavor exactly where it belongs—grilled to perfection on an Arteflame. The high-heat sear locks in juicy tenderness while the coffee rub offers a unique, unforgettable flavor. With the ease of lighting, multiple temperature zones, and virtually no cleanup, you’ll want to grill this steak again and again.

Best Pairings

• Grilled sweet corn with chipotle butter
• Cast-iron-style roasted potatoes on the Arteflame flat top
• Charred asparagus with lemon butter glaze
• Smoky grilled mushrooms and onions
• A full-bodied Cabernet Sauvignon or a rich Oklahoma craft beer