Coffee-Rubbed Moose Ribeye Steaks
Moose Recipe
1Setup & Prepare
2Ingredients
Shopping List
3Cooking Instructions
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Rub Application: Combine the coffee grounds with the brown sugar, smoked paprika, and spices to create your rub. Coat the steaks evenly on all sides, pressing the mixture into the meat.
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Resting: Let your steaks come to room temperature for about 45 minutes before cooking. This ensures even cooking throughout and a better sear.
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High-Heat Searing: Get your cast iron skillet screaming hot. Sear the steaks for 4 to 5 minutes per side without moving them. You want a deep, dark crust from that coffee rub.
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Temperature Target: Use a meat thermometer and pull the steaks at 145°F for a perfect medium-rare (rest 3 minutes before serving). The coffee rub creates an incredible bark.
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Finishing: Rest the steaks for 5 minutes before serving. This lets the juices redistribute so every bite is perfectly juicy.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
FDA Food Safety Guidelines
⚠️ Important: Moose whole-muscle cuts should reach an internal temperature of 145°F (63°C) followed by a 3-minute rest before serving.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutrition Facts
485 calories, 56g protein, 28g fat, 8g carbohydrates, 3.2mg iron per serving
FDA Food Safety Guidelines
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