Coffee Rubbed Steak Recipe (Smoky, Tender & Bold Flavor)

I have been grilling and searing steaks for years, and this coffee rubbed steak has become one of my favorites to make when I want something different.

The coffee creates this incredible crust that's smoky, a little sweet, and totally unexpected. People always ask what's in the rub, and when I tell them it's coffee, they're surprised every time.

Today I will share the recipe that turns any good cut into something memorable with just a few simple ingredients and techniques you probably already know.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

For the Coffee Rub:

• 2 tbsp finely ground coffee beans (or instant coffee granules)
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp chipotle chili powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp dried oregano

For the Steak:

• 4 New York strip steaks (8 oz each)
• 2 tbsp olive oil (or vegetable oil)
• 1 tbsp butter

Instructions

Step 1: Make the Coffee Spice Rub

In a small bowl, mix together the ground coffee, brown sugar, smoked paprika, chipotle chili powder, garlic powder, kosher salt, black pepper, and dried oregano. Stir everything until it's completely combined and there are no clumps. This coffee spice rub will give your steak that earthy flavor and bold flavor you're looking for. Store any extra rub in an airtight container for your next cook.

Step 2: Prepare the Steaks

Take your New York strip steaks out of the fridge about 30 minutes before cooking so they can reach room temperature. This helps them cook evenly all the way through. Pat steaks dry with a paper towel to remove any moisture - this is important because dry meat gets a better crust. Once they're dry, press the coffee rub onto both sides of each steak, making sure you cover them with a thin layer.

Step 3: Heat Your Pan

Place a cast iron skillet on the stove and turn the heat to high. Let it get really hot - you want to see a little smoke rising from the pan. Add the olive oil and let it heat until it shimmers. A hot pan is what gives you that delicious crust on the outside while keeping the inside tender. You can also cook steaks on a grill using direct high heat if you prefer.

Step 4: Sear the Seasoned Steaks

Carefully lay each steak into the hot pan and resist the urge to move them around. Let them sear for 3-4 minutes on the first side without touching them. Flip the steaks and add the butter to the pan, letting it melt and baste the meat. Cook for another 3-4 minutes for medium rare, or until the internal temperature reaches 130-135°F.

Step 5: Let the Steak Rest

Remove the steaks from the pan and place them on a cutting board. Let the steak rest for at least 5 minutes before slicing into them. This resting time lets the juices redistribute throughout the meat, keeping everything moist and flavorful. Skipping this step will cause all those juices to run out onto your plate instead of staying in the steak.

Step 6: Slice and Serve

After the rest time, slice your steaks against the grain if you want, or serve them whole. The coffee crusted steak should have a nice crust on the outside with a perfectly pink center. Serve immediately while hot, and watch everyone's reaction to that first bite.

"Coffee and beef is an underrated combination. The bitterness balances the richness of the meat, and when you add heat and sugar, you get layers most people don't expect from a simple spice rub."

- Chris Lilly, Pitmaster & World Barbecue Champion

Recipe Notes

• Choose the right coffee: Use finely ground coffee beans or instant coffee granules, not coffee grounds from your morning brew. Fresh ground works best for the spice rub.
• Temperature matters: Bringing steaks to room temp before cooking ensures even heat distribution. Cold meat straight from the fridge will cook unevenly and might end up with a burnt exterior.
• Don't press down on the meat: I see people do this all the time with a spatula, but pressing on the steak squeezes out the juices you want to keep inside.
• Thickness affects cook time: Most steaks that are 1 to 1.5 inches thick will follow this cooking time. Thinner steaks cook faster, thicker ones need more time to reach desired doneness.
• The rub works on other cuts too: Try this coffee rub on filet mignon, flat iron steak, flank steak, or even York strip steaks. It works great on pan seared or grilled meat.

Nutrition Facts (Per Serving)

• Calories: 520
• Protein: 52g
• Fat: 28g
• Carbs: 8g
• Sugar: 4g
• Cholesterol: 140mg
• Sodium: 680mg

My Secret Tips for the Best Steak

I've made this recipe more times than I can count, and these tips always make a difference.

• Use instant coffee if you don't have whole beans: Instant coffee granules work just as well as freshly ground coffee and they dissolve better into the rub. Either option gives you that deep, earthy flavor.
• Add chili powder for extra kick: If you like heat, add an extra teaspoon of regular chili powder to the spice rub. It balances the sweetness from the brown sugar.
• Don't skip patting the meat dry: When you pat steaks dry before seasoning, you remove surface moisture that would steam the meat instead of searing it. Dry meat equals better crust.
• Rest on a warm plate: If your house is cold, place the cutting board or plate somewhere warm while the meat rests. This keeps the steak from cooling down too fast.
• Save the pan drippings: After cooking, deglaze your cast iron skillet with a splash of beef broth and pour it over the steak. Those bits stuck to the bottom have tons of flavor.

Best Side Dishes to Serve With

These are the sides I always reach for when I'm serving this steak recipe at home.

1. Creamy Mashed Potatoes

Boil peeled potatoes until fork-tender, then mash them with butter, cream, and salt. The smooth texture pairs perfectly with the crunchy exterior of the coffee rubbed steak.

2. Roasted Brussels Sprouts

Toss halved Brussels sprouts with olive oil, salt, and black pepper, then roast them at 425°F until crispy. Their slight bitterness complements the sweet notes in the rub.

3. Grilled Corn with Butter

Grill corn on direct heat until lightly charred, then brush with melted butter and sprinkle with salt. It's simple, sweet, and adds a nice contrast to the savory steak.

4. Garlic Green Beans

Sauté fresh green beans in butter with minced garlic until tender-crisp. They're light enough not to compete with the rich flavors of the meat.

5. Wedge Salad with Blue Cheese

Cut iceberg lettuce into quarters, then top with blue cheese dressing, bacon bits, and cherry tomatoes. The cool, crunchy salad balances out the hearty main dish.

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