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–+ servings
Coffee Rubbed Steak, sliced medium-rare, and green beans served on a white plate.

Coffee Rubbed Steak Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Resting Time: 10 minutes
Total Time: 25 minutes
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!

Ingredients

Coffee Rub

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
    image for recipe instruction: A glass jar filled with coffee rub viewed from above on a light, textured surface—perfect for seasoning your next coffee rubbed steak.
  • 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
    image for recipe instruction: Two raw Coffee Rubbed Steaks, generously coated with seasoning, sit on a wooden cutting board with aromatic spices scattered around them.
  • Drizzle the oil over the steaks and rub it in so that the spices become like a paste.
    1 tablespoon avocado oil
    image for recipe instruction: Two raw, coffee rubbed steaks rest on a wooden cutting board, with scattered spices visible around the meat.
  • Heat a large cast-iron pan over medium heat for 5 minutes. Add the steaks and sear for 1 minute.
    image for recipe instruction: Two coffee rubbed steaks are sizzling in a cast iron skillet on a light-colored surface.
  • 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.
    image for recipe instruction: Two coffee rubbed steaks sizzle in a black cast iron skillet on a light-colored surface.
  • 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
    image for recipe instruction: Two seasoned and cooked coffee rubbed steaks sizzle in a black cast iron skillet on a light-colored surface.
  • Transfer the steaks to a plate and let them rest, uncovered, for 10-15 minutes.
    image for recipe instruction: Two Coffee Rubbed Steaks are placed side by side on a round white plate, set against a neutral-colored background.
  • 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.
    image for recipe instruction: A cast iron skillet containing a whole Coffee Rubbed Steak and several slices of steak rests on a beige surface.

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.
Serving: 1 = ¼ of the recipe, Calories: 406kcal, Carbohydrates: 0.01g, Protein: 34g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 119mg, Sodium: 133mg, Potassium: 458mg, Sugar: 0.01g, Vitamin A: 200IU, Calcium: 14mg, Iron: 3mg