Coffee-Rubbed Beef Ribeyes with Brown Butter Sage

For the Ribeyes:

• 2 boneless Nolan Ryan Beef ribeye steaks
• 2 tablespoons finely ground coffee
• 2 tablespoons dark brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons neutral oil (vegetable or grapeseed)

For the Brown Butter Sage:

• 6 tablespoons unsalted butter
• 12-15 fresh sage leaves
• 2 cloves garlic, smashed
• Pinch of salt

For Garnish:

• Flaky sea salt
• Extra crispy sage leaves

Instructions

1. Make the coffee rub: In a small bowl, combine ground coffee, brown sugar, smoked paprika, salt, black pepper, garlic powder, and cayenne. Mix well.
2. Rub the steaks: Pat ribeyes completely dry. Rub the coffee mixture generously all over both sides of each steak, pressing it into the meat. Let sit at room temperature for 20-30 minutes.
3. Sear the steaks: Heat oil in a cast iron skillet over high heat until smoking. Add ribeyes and sear for 4-5 minutes per side without moving them. For medium-rare, cook until internal temperature reaches 130-135°F. Remove to a cutting board and tent loosely with foil. Let rest 10 minutes.
4. Make brown butter sage: While steaks rest, wipe out the skillet. Add butter and heat over medium heat. Once melted and foaming, add sage leaves and smashed garlic. Cook, swirling the pan, for 3-4 minutes until butter turns golden brown and smells nutty. Sage should be crispy. Remove sage leaves to drain on paper towel. Season brown butter with a pinch of salt.
5. Serve: Drizzle with brown butter (leave garlic cloves in or discard). Top with crispy sage leaves. Finish with flaky sea salt.