Coffee Rubbed Steak Recipe
This Coffee Rubbed Steak is a perfect combination of bold flavors and tender texture. The aromatic coffee rub with spices and herbs gives the steak a unique and savory taste while enhancing its natural juiciness.
Ingredients
- 2 tablespoons whole coffee beans (ground)
- 2 ribeye steaks (about 1-inch thick)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Prepare the Coffee Rub:
Grind the coffee beans to a fine consistency. In a small bowl, mix the ground coffee, smoked paprika, cayenne pepper (if using), brown sugar, salt, and black pepper. Stir in the minced garlic and dried thyme until well combined.Season the Steaks:
Pat the steaks dry with a paper towel. Drizzle olive oil on both sides of each steak, rubbing it evenly. Coat each steak generously with the coffee rub mixture, pressing it into the meat for maximum flavor absorption. Let the steaks rest at room temperature for about 15 minutes to absorb the flavors.Preheat the Grill:
Preheat your grill to medium-high heat (about 400°F/200°C). If you’re using a stovetop grill pan, preheat it over medium-high heat.Grill the Steaks:
Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust the time according to your preferred doneness. Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare or 140°F for medium.Rest and Serve:
Remove the steaks from the grill and let them rest on a cutting board for 5 minutes to retain their juices. Slice and serve with your favorite sides.
Tips
- Coffee bean choice: Opt for a medium or dark roast coffee for deeper, richer flavors in the rub.
- Experiment with spices: Adjust the amount of cayenne pepper or add other spices like cumin for a personalized flavor profile.
- Let the steak rest: Allowing the steak to rest ensures that the juices redistribute, keeping the meat tender and flavorful.