Go Back
–+ servings
Sliced and whole coffee rubbed steaks on black cutting board.
Print Recipe

Coffee Rubbed Steak

If you just can’t choose between juicy, savory steak or something a little more spicy, this coffee rubbed steak is the answer.
Prep Time15 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American, Barbecue
Keyword: Coffee Rub, coffee rubbed steak
Servings: 4 people
Author: Susie Bulloch (heygrillhey.com)

Ingredients

  • 4 steaks ribeye, NY strip, filet, about 1.5 inches thick

Homemade Coffee Rub

  • 2 Tablespoons coarse salt
  • 2 Tablespoons instant coffee
  • 2 Tablespoons garlic powder
  • 2 Tablespoons smoked paprika
  • 1 Tablespoon pepper
  • 1 Tablespoon crushed coriander
  • 1 Tablespoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne

Instructions

  • Preheat. Turn on or light your preferred grill. Preheat the grill to 450 degrees F for two-zone cooking.
  • Make the seasoning. Combine all ingredients for the coffee rub in a small bowl.
    2 Tablespoons coarse salt, 2 Tablespoons instant coffee, 2 Tablespoons garlic powder, 2 Tablespoons smoked paprika, 1 Tablespoon pepper, 1 Tablespoon crushed coriander, 1 Tablespoon onion powder, 1 teaspoon chili powder, ½ teaspoon cayenne
  • Season. Remove the steaks from the refrigerator and season on both sides with the coffee rub.
    4 steaks
  • Grill the steaks. Place the seasoned steaks on the indirect heat side of the grill, flipping after 15 minutes.
  • Check the temperature. You want your steaks to reach the internal temperature for your desired doneness before moving onto the next step, following the temperatures in the notes section below.
  • Sear. Once your steaks hit your desired target temperature, move them immediately over to the high, direct heat side of the grill. Sear over high heat, flipping after a nice crust has developed. Cook until your steaks reach your desired internal doneness, following the temperatures in the notes section below.
  • Rest then serve. Rest your steaks for 5 minutes before slicing and serving.

Notes

Initial Cook
  • Rare – 115 degrees F
  • Medium Rare – 125 degrees F
  • *Medium – 135 degrees F
  • Medium Well – 145 degrees F
  • Well Done – 155 degrees F
 
Final Sear
  • Rare – 125 degrees F
  • Medium Rare – 135 degrees F
  • *Medium – 145 degrees F
  • Medium Well – 155 degrees F
  • Well Done – 160 degrees F
  • * I do not recommend cooking most steaks above Medium. They’ll begin to get tougher past medium and they lose major juiciness.

Nutrition

Calories: 515kcal | Carbohydrates: 10g | Protein: 47g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 3622mg | Potassium: 897mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2048IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 6mg