Ingredients
Scale
- 4 (6-8 ounce) steaks (ribeye, New York strip, or sirloin)
- 2 tablespoons ground coffee (dark roast preferred)
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
Instructions
- In a small bowl, combine the ground coffee, smoked paprika, brown sugar, garlic powder, onion powder, chili powder, black pepper, and kosher salt. Mix well to ensure all ingredients are evenly distributed.
- Pat the steaks dry with paper towels. This helps the rub adhere better and promotes a good sear. Brush both sides of each steak with olive oil.
- Generously rub the coffee mixture onto both sides of each steak, pressing gently to ensure the rub sticks. Cover the steaks and let them rest at room temperature for 30 minutes to allow the flavors to meld. This also helps the steaks cook more evenly.
- Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
- Place the steaks on the hot grill and cook for 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature: 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium, and 140-145°F (60-63°C) for medium-well.
- Remove the steaks from the grill and let them rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice the steaks against the grain and serve immediately. Garnish with fresh herbs like parsley or thyme, if desired. Serve with your favorite sides, such as grilled vegetables, mashed potatoes, or a fresh salad.
Notes
For a spicier rub, add a pinch of cayenne pepper or red pepper flakes. You can store the coffee rub in an airtight container at room temperature for up to 6 months. For best results, use freshly ground coffee. If you don’t have smoked paprika, regular paprika will work, but the smoky flavor will be less pronounced. Serve with a pat of compound butter for an extra layer of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg