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By Shawn Williams
5 from 1 vote
Jan 04, 2023
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Coffee-rubbed steak is out of this world! My coffee rub is very simple. Ground coffee, garlic powder, chili powder, and brown sugar. The spices add flavor and the tiniest bit of heat while the brown sugar balances out some of the bitterness. The result is a flavorful steak with unbeatable crust!
Table of Contents
- Why This Recipe Works
- Ingredients
- How to Make Coffee Rubbed Steak
- Temperature For Steak
- Always Let Steaks Rest
- Frequently Asked Questions
- What to Serve With Steak
- More Steak Recipes
- Coffee Rubbed Steak Recipe
Why This Recipe Works
An interesting phenomenon happens when you rub a high-quality cut of beef with spices, brown sugar, and ground coffee. The combination of coffee and pan-searing develops an amazing and flavorful crust around your steak that is almost unattainable by other means. I won’t go as far as calling the crust bark, but it does take on some of the similar smokey charred characteristics as smoked meat.
The pan-searing and oven-finishing steak method renders perfectly cooked steak that is juicy and pink on the inside with an amazing crispy exterior. The coffee rub takes this steak to the next level and works well with NY strips, pan-seared ribeye, filet mignon, and more.
You can also achieve the perfect texture when you learn to reverse sear your steak.
Ingredients
- NY strip steak:look for steaks that are around 1.5 inches thick for best timing with the instructions below. This recipe works with virtually any cut of beef!
- Salt and pepper:for seasoning and optional dry brining.
- Vegetable or canola oil:these oils are best for searing because they have a higher smoke point than butter or olive oil.
- Garlic, butter, thyme, and rosemary:I add whole garlic, butter, thyme, and rosemary to the pan before placing the steaks in the oven. This enhances the pan drippings so you can spoon them over the filet just after cooking.
- Ground coffee: there is no need to use expensive coffee—a basic light or medium roast blend that’s fresh and tastes good. Avoid any instant coffee or espresso.
- Brown sugar, garlic powder, chili powder: these spices are optional but add delicious smokey flavor and subtle sweetness.
See the recipe card for full information on ingredients and quantities below.
How to Make Coffee Rubbed Steak
Step 1.
Preheat the oven to 415°F. Combine coffee rub ingredients in a small bowl. Mix until incorporated.
Quick tip
Always use decent quality non-flavored ground coffee so you aren’t introducing any weird flavors. Grounds should be fresh and not previously used or soaked. There is no need to use expensive coffee—a basic light or medium roast blend will work just fine. Avoid any instant coffee or espresso.
Step 2.
Pat steaks dry and season liberally with salt and pepper on all sides. Rub a light layer of coffee rub on all sides. A generous, yet thin and even coating all around is best. Let steaks rest for 30 minutes before cooking to come to room temp and soak up the seasoning.
Quick tip
Experiment with dry brining: place the seasoned, coffee-rubbed steaks in the fridge uncovered for at least one hour or preferably overnight. The drier steak surface will make for even better crusting.
Step 3.
Heat 2 tablespoons of oil in an oven-safecast iron skilleton high heat, allowing the skillet to become very hot. Twirl the pan as the oil heats to distribute. When the oil starts to smoke, place the steaks face down and sear undisturbed for 2 minutes. Flip and sear for an additional 2 minutes. This will give your steak a beautiful brown crust.
Step 4.
Add the thyme, rosemary, garlic, and butter to the skillet and immediately transfer to the oven. [WARNING]The skilletmay be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes.Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for steaks roughly 1.5-2 inches thick.
Step 5.
Remove steaks from theskilletand set them on a plate, lightly cover with foil, and let sit for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature.
Step 6.
Spoon the herb-infused pan drippings all over the steaks and serve.
Temperature For Steak
The timing/temperature chart below corresponds to the pan sear/oven method in this recipe. It’s a great guide assuming you choose a steak of similar size and thickness as listed in the recipe. I recommend a digital thermometer to verify your desired level of doneness.
| Doneness | Temperature Range | Oven Duration |
|---|---|---|
| Very Rare/rare | 120°F to 125°F | 4 minutes |
| Medium rare | 125°F to 130°F | 5-6 minutes |
| Medium | 135°F to 140°F | 6-7 minutes |
| Medium well | 145°F to 150°F | 8-9 minutes |
| Well done | 160°F and above | 10+ minutes |
SMOKE WARNING: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Always Let Steaks Rest
The final most important step, let the steak rest for 7-10 minutes before cutting into it. Anthony Bourdain once said the most important aspect of cooking any steak is the rest period after you take it off the heat. Letting a steak rest before cutting is critical for two reasons. One, it continues to cook the steak. Second, the juices evenly distribute back throughout the meat, yielding the perfect bite every time.
Frequently Asked Questions
What does coffee rubbed steak taste like?
Coffee grounds enhance the flavor of the steak along with additional spices. One of the biggest advantages of this technique is the crust-like texture that forms when searing with ground coffee.
How long should the coffee rub sit on the steak?
Add the coffee rub when you season your steak with salt and pepper. I like to season the steak and then let it climatize for 30-45 minutes before cooking.
What is the best cut of beef to use for coffee rubbed steak?
Coffee rubs work on a variety of grilling cuts. I like adding it to filet mignon, ribeyes, NY strips, and porterhouse.
What to Serve With Steak
You can never go wrong with steak and potatoes. Pair this porterhouse steak with my parmesan roasted fingerling potatoes or my garlic butter roasted red potatoes. If you’re looking for ultra-crispy potatoes, try my pesto smashed potatoes! If you prefer mashed potatoes, try my rich and delicious cream cheese mashed potatoes.
My favorite veggie of choice will always be my roasted bacon and parmesan Brussels sprouts. Make this recipe surf and turf with pan-seared lemon butter scallops or baked lobster tails.
More Steak Recipes
T-Bone Steak with Garlic and Rosemary Recipe
Steak with Chimichurri Sauce Recipe
Porterhouse Steak Recipe
Filet Mignon with Red Wine Sauce
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & areview in the comments!
5 from 1 vote
Coffee Rubbed Steak Recipe
By: Shawn Williams
Servings: 2
Prep: 30 minutes mins
Cook: 10 minutes mins
Total: 40 minutes mins
Save
Pan-seared steak with a simple coffee rub delivers a dreamy crust and juicy inside.
Ingredients
- 2 boneless 12-14 ounce NY strips, roughly 1.5-2 inches thick
- 2 tablespoons butter
- 1 whole thyme sprig
- 1 whole rosemary sprig
- 1 whole garlic clove
- Canola or vegetable oil
- Salt and pepper, to taste
Coffee rub (enough for 2-3 steaks)
- 2 tablespoons ground coffee, non-flavored light or medium roast
- 1/2 teaspoon brown sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
Instructions
Preheat the oven to 415°F. Combine coffee rub ingredients in a small bowl. Mix until incorporated.
Pat steaks dry and season liberally with salt and pepper on all sides. Rub a light layer of coffee rub on all sides. A generous, yet thin and even coating all around is best. Let steaks rest for 30 minutes prior to cooking to come to room temp and soak up the seasoning.
Heat 2 tablespoons of oil in an oven-safe cast iron skillet on high heat, allowing the skillet to become very hot. Twirl the pan as the oil heats to distribute. When the oil starts to smoke, place the steaks face down and sear undisturbed for 2 minutes. Flip and sear for an additional 2 minutes. This will give your steak a beautiful brown crust.
Add the thyme, rosemary, garlic, and butter to the skillet and immediately transfer to the oven. [WARNING]skilletmay be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for steaks roughly 1.5-2 inches thick.
Remove steaks from theskilletand set them on a plate, lightly cover with foil, and let sit for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature.
Spoon the herb-infused pan drippings all over the steaks and serve.
Notes
Always use decent quality non-flavored ground coffee so you aren’t introducing any weird flavors. Grounds should be fresh and not previously used or soaked. There is no need to use expensive coffee—a basic light or medium roast blend will work just fine. Avoid any instant coffee or espresso.
Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Temperatures for steak
Rare: 120 °F to 125 °F
Medium rare: 125 °F to 130 °F
Medium: 135 °F to 140 °F
Medium well: 145 °F to 150 °F
Well done: 160 °F and above
Nutrition
Serving: 12ouncesCalories: 448kcalCarbohydrates: 0.7gProtein: 78gFat: 15.8gSaturated Fat: 7.2gCholesterol: 203mgSodium: 1388mgSugar: 0.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dinner
Cuisine: American
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