Vermont Maple Pecan Coffee-Rubbed Ribeye Steak

When Coffee Meets Fire

Yes, coffee belongs on steak. The Vermont Maple Pecan roast adds a deep, smoky-sweet crust that transforms an ordinary ribeye into something unforgettable.

Ingredients

• 2 tbsp finely ground Vermont Maple Pecan Coffee

• 1 tbsp brown sugar

• 1 tsp smoked paprika

• ½ tsp garlic powder

• Salt & freshly cracked pepper

• 1 ribeye steak

• Optional: maple glaze for finishing

Instructions

1. Combine ground coffee, brown sugar, paprika, garlic, salt, and pepper to make a dry rub.

2. Coat the steak evenly and let it rest at room temperature for 30 minutes.

3. Grill over high heat (450–500°F) for about 4–5 minutes per side, or until it reaches your preferred doneness.

4. Let rest for 5 minutes before slicing.

5. For extra shine, drizzle lightly with warm maple glaze.

Serving Tip

Serve with roasted vegetables or mashed sweet potatoes — the coffee rub adds the perfect smoky-sweet balance to every bite.