Coffee Rubbed Steak

Have I got something special for you? This coffee-rubbed steak is bold, unique, and easy to make with spice rack staples. I’ve been making this for a few years, and it always comes out rich, smoky, and unforgettable. I’ll share my best tip to get a perfect crust without burning the spices—it’s easier than you think!

This coffee-rubbed steak feels like something you’d order at a great steakhouse, but it’s shockingly simple to make at home. The coffee-spice blend creates a deep, savory crust that makes every bite bold and memorable.

When I first tested this recipe with a coffee rub spice blend my dad gifted me, I quickly realized the spices can burn before the steak is done. The trick that changed everything? Flip the steak every minute. It allows the meat to cook evenly while building a rich, flavorful crust without scorching the rub. With a good steak, a finely ground coffee rub, a bit of avocado oil for a proper sear, and butter added at the end for richness, you’ve got an incredibly impressive dinner with minimal effort.

Tip ⇢ The quantities in the recipe will give you extra coffee rub, so you can enjoy it again. Store it in a jar for the next time you want steak, or try it on chicken, brisket, roasted veggies, pork tenderloin, or on a portobello mushroom burger.

Store and reheat

This coffee-rubbed steak recipe is best enjoyed freshly cooked, as it may be overcooked when reheated. However, leftovers still taste great!

Store: To store any leftovers, first let them come to room temperature. Then transfer them to a covered container and refrigerate for up to 4 days.

Reheat: If you want to skip the reheating, you could use leftovers in a salad, either cold or at room temperature. Otherwise, gently reheat in a skillet.

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Coffee Rubbed Steak Recipe

Prep: 10 minutes mins

Resting Time: 10 minutes mins

Cook: 5 minutes mins

Total: 25 minutes mins

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Recipe video above. This is one of my favorite ways to cook steak. It's seasoned with a incredible coffee flavored rub and then seared on medium heat, flipping the steak often so the spices don't burn. It's absolutely incredible!

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Ingredients

• ▢ 2 tablespoons coffee rub (see notes)
• ▢ 24 ounce boneless rib eye steaks (see notes)
• ▢ 1 tablespoon avocado oil
• ▢ 2 tablespoons butter

Coffee Rub

• ▢ 2 tablespoons finely ground coffee (see notes)
• ▢ 1 tablespoon ground cumin
• ▢ 1 tablespoon garlic powder
• ▢ 1 tablespoon onion powder
• ▢ 1 tablespoon sweet paprika
• ▢ 1 ½ teaspoons chili powder
• ▢ 1 ½ teaspoons brown sugar
• ▢ 1 ½ teaspoons sea salt

Instructions 

• Mix the coffee rub spices in a small bowl. Transfer the spices to a 1-cup glass jar – you'll use some now and save the rest for later.
  2 tablespoons finely ground coffee, 1 tablespoon ground cumin, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon sweet paprika, 1 ½ teaspoons chili powder, 1 ½ teaspoons brown sugar, 1 ½ teaspoons sea salt
  
• Begin with the steaks at room temperature and pat them dry with a paper towel. Rub two tablespoons of the coffee rub evenly over both sides of the steaks.
  2 tablespoons coffee rub, 24 ounce boneless rib eye steaks
  
• Drizzle the oil over the steaks and rub it in so that the spices become like a paste.
  1 tablespoon avocado oil
  
• Heat a large cast-iron pan over medium heat for 5 minutes. Add the steaks and sear for 1 minute.
  
• Flip the steaks over and cook for 1 minute more. Continue cooking the steaks, flipping them every minute, until they are cooked to your desired doneness – see the notes for temperatures.
  
• After 5-6 flips, your steaks should be done. Turn the heat to low and add the butter. Baste the steaks with the butter, then remove the pan from the heat.
  2 tablespoons butter
  
• Transfer the steaks to a plate and let them rest, uncovered, for 10-15 minutes.
  
• Slice the steaks against the grain into ¼ inch thick strips then and drizzle some of the butter in the pan over top. You can also add the sliced steak back into the pan, mix it into the butter, and serve it in the skillet – I do this often.
  

Notes

Steak: I love Rib Eye Steaks and often make this recipe with them. But New York Strip is also fabulous. I prefer to use boneless steak for this recipe, as it’s quicker to cook, so there is less chance of burning the spices. 

Coffee rub: You will have more rub than you need for this recipe—this is a good thing! Save the rest in a jar and use it next time you cook a steak, chicken, or roasted veggies. 

Coffee: You can use any coffee you like (including decaf!), but make sure it is very finely ground. If you have ground coffee for a drip coffee machine, put it into a blender to grind it into a powder. 

Heat: Steak is usually cooked over high heat on the stovetop. But because the spices will burn on high heat, it is best to keep the heat at medium with this recipe. 

Cook coffee-rubbed steaks on the grill: Preheat your grill to medium-high heat. Add the steaks to your BBQ and sear, without moving them, for 3-4 minutes per side until they reach your preferred doneness. Remove them from the grill, letting them rest for 10-15 minutes before serving.

Nutrition

Serving: 1 = ¼ of the recipe, Calories: 406kcal (20%), Carbohydrates: 0.01g, Protein: 34g (68%), Fat: 30g (46%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 119mg (40%), Sodium: 133mg (6%), Potassium: 458mg (13%), Sugar: 0.01g, Vitamin A: 200IU (4%), Calcium: 14mg (1%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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