Coffee Rubbed Steak

Name: Coffee Rubbed Steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g ribeye steak (about 4 steaks, 1.5 inches thick); 2 tbsp coffee (finely ground, dark roast); 1 tbsp brown sugar (packed); 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp black pepper (freshly cracked); 1 pinch red chili powder; 0.5 tsp salt; 2 tbsp olive oil

RATING

4.4/5(68)

TASTE SCORE

9/10

Bold, crusty steak with a deep, smoky-sweet coffee rub that caramelizes beautifully on a hot grill. The coffee doesn't make it taste like your morning brew — instead, it unlocks a rich, earthy umami that makes the beef taste beefier. Ready in 30 minutes, this is a show-stopper for backyard barbecues or a quick weeknight dinner that feels like a steakhouse splurge.

PREP

10m

COOK

10m

SERVES

100 G

521 cal

SERVINGS

METHOD · 7 STEPS

prep
Take the steaks out and pat dry.
Remove the ribeye steaks from the fridge 30 minutes before cooking. Pat them completely dry with paper towels — this is crucial for a good sear.
TIPCold steak hits the grill unevenly. Letting it sit at room temperature for 30 minutes ensures a perfect medium-rare center.
mix
Mix the coffee dry rub.
1.In a small bowl, combine the finely ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, red chili powder, and salt.
2.Mix well until evenly blended.
prep
Coat the steaks with the rub.
1.Drizzle the olive oil over both sides of the steaks and rub it in.
2.Generously apply the coffee rub all over the steaks, pressing it in so it adheres.
3.Let the rubbed steaks rest for 10 minutes while the grill heats.
TIPDon't rub the coffee mix in too early — the salt will draw moisture out. Ten minutes is the sweet spot.
grill
Preheat the grill to high heat.
Get your grill screaming hot — about 450-500°F (230-260°C) for gas, or until you can hold your hand 3 inches above the grate for only 1 second. Clean and oil the grates.
TIPA properly heated grill prevents sticking, gives bold grill marks, and locks in the juices.
grill · ~8 min
Grill the steaks to medium-rare.
1.Place the steaks on the hottest part of the grill at a 45-degree angle.
2.Grill for 4-5 minutes until a dark crust forms and the steak releases easily from the grate.
3.Flip and grill another 3-4 minutes for medium-rare (130-135°F / 54-57°C).
4.Move to a cooler part of the grill if the rub is charring too fast.
TIPUse an instant-read thermometer — it's the only reliable way to nail the doneness. Pull the steak at 5°F below your target temp; it will carry over as it rests.
rest · ~6 min
Rest the steaks before slicing.
Transfer the grilled steaks to a cutting board, loosely tent with foil, and rest for 5-7 minutes. This lets the juices redistribute throughout the meat.
TIPSkipping the rest is the number one mistake. Cut too early and all those juices end up on the board, not in your steak.
serve
Slice against the grain and serve.
Slice the steak across the grain into thick strips, arrange on a platter, and serve immediately with any rested juices drizzled on top.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Use dark roast coffee grounds; lighter roasts lack the deep, smoky intensity needed for the crust.
2
Pat the steaks bone-dry before applying the rub — moisture is the enemy of a good sear.
3
Let the rubbed steaks rest exactly 10 minutes; longer and salt draws out moisture, ruining the crust.
4
Get the grill screaming hot (450-500°F) so the coffee rub caramelizes quickly without burning.
5
Grill the steaks at a 45-degree angle to get those classic crosshatch grill marks.
6
Use an instant-read thermometer: pull at 125°F for medium-rare, carryover will bring it to 130-135°F.
7
Rest the steaks loosely tented for 5-7 minutes — never skip this or you'll lose all the juices.
8
Slice against the grain into thick strips for the most tender bite every time.