Wide-Awake Ribeyes | Midwest Living

Wide-Awake Ribeyes

Wide-Awake Ribeyes

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  • Yield: 4 sandwiches
  • Prep 30 mins
  • Stand 35 mins
  • Grill 10 mins

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We love the bitter notes that come from adding ground coffee to this spice rub, but if you choose to leave it out, the rub will still taste great. The recipe makes more spice mixture than youll need; save the extra in an airtight container for one month to use on steaks, or beef or pork roasts.


  • 2 tablespoons very finely ground espresso coffee beans or instant espresso coffee powder
  • 1 tablespoon ancho chili powder or hot chili powder
  • 2 teaspoons packed brown sugar
  • 1 teaspoon kosher salt or 1/2 teaspoon regular salt
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon dry mustard
  • 1/4 cup light mayonnaise or mayonnaise
  • 1/2 teaspoon finely chopped canned chipotle peppers in adobo sauce
  • 2 8 - ounces boneless beef rib eye steaks or top loin steaks, cut 1 to 1 1/4 inches thick
  • 1 tablespoon olive oil
  • 2 medium yellow, green and/or red sweet peppers, each cut into 8 strips
  • 4 French-style rolls or kaiser rolls, split
  • 4 pieces fresh green leaf lettuce, Boston, Bibb or butter lettuce


  1. For rub: In a small bowl, combine espresso, chili powder, brown sugar, salt, basil, coriander and dry mustard; set aside. In another small bowl combine mayonnaise and chipotle pepper in adobo sauce; set aside.
  2. Trim fat from steak. Brush both sides of steaks with olive oil. Sprinkle half of the rub over both sides of each steak, and gently massage it into the meat. (Reserve remaining rub for another use.) Let stand at room temperature for 30 minutes.
  3. Grill steak and sweet pepper strips on rack of covered gas or charcoal grill directly over medium heat. Grill until steak is desired doneness and pepper strips are crisp-tender, turning once halfway through grilling. For steak, allow 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F). Allow 10 to 12 minutes for peppers. During the last 1 to 2 minutes of grilling, add the rolls, cut-side down on the grill to lightly toast.
  4. Remove steak, sweet peppers and rolls. Let steak rest for 5 minutes. Cut steak into 1/4-inch-thick slices.
  5. Spread mayonnaise mixture on bottom and top halves of rolls. Fill with lettuce, steak slices and sweet pepper strips.

Nutrition Facts

(Wide-Awake Ribeyes)

sodium (mg) 686, Trans fatty acid (g) 0, Potassium (mg) 793, carb. (g) 29, Thiamin (mg) 0, Fat, total (g) 20, Riboflavin (mg) 0, vit. A (IU) 2235, pro. (g) 28, vit. C (mg) 2, Folate (µg) 85, Monounsaturated fat (g) 7, Cobalamin (Vit. B12) (µg) 4, Polyunsaturated fat (g) 1, chol. (mg) 72, Niacin (mg) 7, sat. fat (g) 5, Pyridoxine (Vit. B6) (mg) 1, cal. (kcal) 409, fiber (g) 3, calcium (mg) 81, sugar (g) 4, iron (mg) 5

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