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Coffee crusted ribeye with grilled corn salsa

Coffee crusted ribeye with grilled corn salsa is the perfect combination. The ribeye  pairs great with the refreshing corn salsa and you get an explosion of flavor in each bite. 

  • Total Time: 1 hour
  • Yield: 3-4 1x


  • 16 oz ribeye 
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder

Coffee rub 

  • 1 tablespoon instant coffee
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper 
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika 

Corn salsa

  • 2 ears of grilled corn (off the cob)
  • 1 tablespoon basil
  • 2 tablespoons cilantro
  • 3 tablespoons lime juice
  • 1 tablespoon diced jalapeno 
  • 2 tablespoons diced white onion
  • Salt and pepper to taste 


  1. Shuck two ears of corn. Add butter to each one and season with salt, pepper, and garlic powder.
  2. Place corn on the grill and cook for 10-15 minutes until slightly charred and kernels have softened. 
  3. Once the corn has cooled down, remove kernels off the cob and place into a bowl. 
  4. Add the remaining ingredients for the corn salsa and stir together. Place in fridge until the steak is ready. 
  5. Allow your ribeye steak to come to room temperature while you make the coffee rub by combing all of the ingredients for it together. 
  6. Season steak with coffee rub on both sides and grill until an internal temperature of 135°F (For medium rare) 
  7. Let the steak rest for 10 minutes and cut across the grain. Serve with corn salsa on top. 
  8. Finish with a little extra salt and a squeeze of fresh lime juice. 
  • Author: Jordan Hanger
  • Prep Time: 15
  • Cook Time: 45
  • Category: Main
  • Method: Grilling
  • Cuisine: American

Keywords: Coffee crusted ribeye, coffee rubbed steak, grilled corn salsa, grilled corn, roasted corn salsa