Kona-coffee-crusted Ribeye Recipe

Bring steaks to room temperature

Remove the ribeyes from the refrigerator 45–60 minutes before cooking. Pat dry with paper towels. This ensures even cooking and better crust formation.

Season both sides lightly with kosher salt (reserve some if you prefer to adjust after cooking) and the freshly ground black pepper. Do not add the Kona crust yet—this base seasoning will penetrate the meat.

Make the crust

In a small bowl combine finely ground Kona coffee, coarse ground black pepper, smoked paprika, dark brown sugar, garlic powder, onion powder, ground cumin and fine sea salt. Mix thoroughly so sugar and coffee are evenly distributed.

Lightly brush both sides of each steak with about 1 tablespoon neutral oil. Press the Kona coffee mixture onto both sides of each steak in an even layer, concentrating on the outer 1/8–1/4 inch without adding too thick a paste; the coffee mixture should form a thin crust that will caramelize.

Preheat pan or grill

Preheat a heavy cast-iron skillet over medium-high heat until very hot (about 5 minutes) or preheat your grill to high. If using a skillet, add 1 tablespoon neutral oil and swirl to coat; it should shimmer but not smoke heavily.

Sear the steaks

Place ribeyes in the hot pan or on the grill, crusted side down first. Sear without moving 3–4 minutes until a deep brown crust forms. Flip and sear the other crusted side 3–4 minutes. For a 1 1/2–2 inch ribeye, reduce heat to medium and continue cooking 3–6 minutes per side depending on desired doneness (see internal temps: rare 120–125°F / 49–52°C, medium-rare 130–135°F / 54–57°C, medium 140–145°F / 60–63°C). Use an instant-read thermometer inserted into the thickest part to check.

If the steaks are very thick or you want more even doneness, after searing both sides transfer the skillet to a preheated 400°F (205°C) oven for 4–8 minutes, checking temperature frequently.

Baste with butter (optional)

During the last 1–2 minutes of cooking, add the unsalted butter, thyme sprigs and smashed garlic to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly to glaze and add flavor. If grilling, finish by placing butter and thyme on top of steaks and tenting with foil for 1–2 minutes.

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes for medium-rare to medium doneness (rest time helps redistribute juices and finishes cooking).

Slice against the grain, sprinkle with chopped parsley, and serve with lemon wedges on the side if desired.