Best Coffee Rubbed Steak Recipes

COFFEE-RUBBED STEAK

Steps:

• Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 Tbsp. salt in a small bowl.
• Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak). Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3-6 hours.
• Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
• Preheat oven to 400°F. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice 1/2-inch thick.

CHERRY-SMOKED COFFEE-RUBBED TOMAHAWK STEAK WITH GARLIC-HORSERADISH SAUCE

Steps:

• Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
• Rub the steaks with olive oil and sprinkle generously with the Coffee Rub. Place 1 cup soaked and drained cherry wood chips directly on the coals. Place the steaks over direct heat, searing both sides, 3 to 5 minutes per side. Continue grilling, moving the steaks back and forth from direct to indirect heat as flareups occur, for 10 minutes, then turn over, grilling until the internal temperature reaches 125 degrees F, another 8 to 10 minutes. (If there continue to be flareups, place the lid on the grill.) Let rest for 10 minutes. Slice across the grain. Serve with Garlic-Horseradish Sauce and Lemon-Thyme Grilled Marinated Seasonal Vegetables.
• Combine the coffee, smoked paprika, brown sugar, cayenne pepper, cumin, dried mustard, thyme, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
• Whisk together the mayonnaise, vinegar, Creole mustard, horseradish, sugar, garlic, 1 teaspoon salt and 1 tablespoon pepper in a bowl. Cover and refrigerate for 2 hours.
• Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
• Whisk the olive oil, lemon juice, thyme, rosemary, sugar, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.
• Lightly grease the grill grates with oil. Place the asparagus, onion, bell pepper, yellow squash and zucchini on the grill over direct heat and baste with the dressing. Grill, turning occasionally, basting every 5 minutes and moving the vegetables to indirect heat as needed for flareups, 10 to 15 minutes.

COFFEE & CAYENNE RUBBED SIRLOIN STEAK

Steps:

• 1. Mix coffee, cayenne, kosher salt, brown sugar, garlic powder, and black pepper.
• 2. Rinse and pat dry the steak, trim well.
• 3. Coat the steak with a moderate coating of the rub . Rub well
• 4. Let the meat rest at room tempature for 15 minutes while grill is heating. Clean and oil grill.
• 5. Place meat over high heat and flip every 5 - 6 minutes. Cook until internal temp of about 150 is reached, about 20 - 25 minutes depending on grill and thickness of the steak.
• 6. Allow to rest for 10 minutes before serving.

COFFEE AND SPICE RUBBED WAGYU STRIP STEAK OVER BUTTERNUT SQUASH

Steps:

• PREPARING THE COFFEE AND SPICE RUB:Mix the ancho chile powder, ground coffee, brown sugar, smoked paprika, dried oregano, freshly ground black pepper, ground coriander, mustard powder, ground red pepper flakes, ground cumin, and kosher salt in a small bowl.Coat the Fullblood Wagyu bone-in strip steak in 5 teaspoons of the rub. Save the extra rub for the butternut squash.Place the steak on a plate (uncovered), and set it in the refrigerator. Let it sit there for 3 hours.
• PREPARING THE ROASTED BUTTERNUT SQUASH:After 3 hours, take the steak out of your refrigerator, and place it on your kitchen counter. Allow the steak to sit at room temperature for 1 hour while you prepare the squash. Preheat your oven to 350°F. Place the cubes of butternut squash in a medium size bowl. Lightly coat the pieces of squash with a 1/4 cup of grapeseed oil.Sprinkle 2-3 tablespoons of the coffee and spice rub on the squash. Then, lay the pieces of butternut squash out on a baking sheet. Bake for 40-50 minutes until the squash is tender
• PREPARING THE FULLBLOOD WAGYU BONE-IN STRIP STEAK:Preheat the oven to 400°F. Heat 2 tablespoons of grapeseed oil in a large cast iron skillet over medium-high heat. Sear the Fullblood Wagyu strip steak for 2 minutes on each side to create a nice crust. Transfer the skillet to the preheated oven. Cook the steak for about 5-7 minutes for medium-rare doneness
• FINAL STEPS:Transfer the steak to a cutting board, and let it rest for 10 minutes. Slice the Fullblood Wagyu strip steak into 1/2-inch-thick slices. Serve the steak slices over the roasted butternut squash, and enjoy!

COFFEE-RUBBED STEAK WITH PEPPERS AND ONIONS

Steps:

• Combine 2 tablespoons brown sugar, the instant coffee, cocoa powder, mustard powder, chile powder, cinnamon and 1 teaspoon salt in a bowl; rub the mixture between your fingers until fine. Season the steak with salt, then generously rub with the coffee-spice mixture.
• Heat the vegetable oil in a large cast-iron skillet over medium heat. Working in batches if necessary, sear the steak, 3 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest; reserve the juices in the skillet.
• Add the remaining 1 teaspoon brown sugar and the onion to the skillet. Sprinkle with 1/4 teaspoon salt, and pepper to taste; cook over medium-high heat, stirring frequently, until the onion is soft and golden, about 5 minutes. Add the bell pepper and 1/4 cup water; cook, stirring, until crisp-tender, about 5 minutes. Stir in the lime juice. Season with salt and pepper.
• Slice the steak against the grain. Divide the steak, bell pepper, onion and the juices from the skillet among plates. Serve with lime wedges and cornbread.

GEVALIA COFFEE-RUBBED STEAK

Steps:

• Heat grill to medium heat.
• Mix all ingredients except steaks; rub onto both sides of steaks.
• Grill 6 to 8 min. or to medium doneness (160ºF), turning after 4 min.
• Remove from grill. Let stand 5 min. before serving.

COFFEE-RUBBED STEAK

Steps:

• Prepare hot fire in grill.
• In small bowl, combine coffee, paprika, sugar, mustard, salt, peppers, oregano and cayenne. Brush steaks with olive oil and season both sides with rub. Grill steaks, covered, for 3 minutes on each side for medium-rare. Cooking times vary depending on heat of fire and thickness of steaks. Makes 4 servings.

COFFEE RUBBED STEAK

Steps:

• Combine all spices in a bowl. Preheat oven to 425 degrees F. Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

GEVALIA COFFEE-RUBBED STEAK

Steps:

• HEAT grill to medium heat.
• MIX all ingredients except steaks; rub onto both sides of steaks.
• GRILL 6 to 8 min. or to medium doneness (160ºF), turning after 4 min.
• REMOVE from grill. Let stand 5 min. before serving.