Reverse-Seared Wagyu Ribeye with Espresso-Chili Rub
This reverse-seared Wagyu ribeye pairs the rich marbling of Wagyu beef with a bold espresso-chili rub. Espresso, ancho chili, smoked paprika, and brown sugar create a deep, almost mole-like crust, while butter and rosemary add a rich finish before serving.
Ingredients
- 2 Wagyu Ribeye steaks, 1.25-inch thick
- 1 tbsp finely ground espresso
- 1 tbsp ancho chili powder
- 1 tsp smoked paprika
- 1 tsp brown sugar
- 1 tsp kosher salt
- 1 tbsp avocado oil
- 2 tbsp butter
- 2 sprigs rosemary
Instructions
- Combine the espresso, ancho chili powder, smoked paprika, brown sugar, and kosher salt. Press the rub evenly onto both sides of each steak.
- Preheat the oven to 250°F. Place the steaks on a rack and cook until the internal temperature reaches 110°F, about 20 minutes.
- Heat the avocado oil in a heavy skillet over high heat until just smoking.
- Sear the steaks for 60 to 75 seconds per side, or until a dark crust forms.
- Add the butter and rosemary to the pan. Tilt the pan and spoon the melted butter over the steaks for 30 seconds.
- Transfer the steaks to a cutting board and let them rest for 5 minutes before slicing against the grain.
Serving Tips
Finish the sliced Wagyu ribeye with a squeeze of fresh orange just before serving to brighten the rich espresso-chili crust. Spoon any remaining butter and resting juices over the steak for additional flavor.
