Coffee Rubbed Steak Recipe (2024)

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Coffee rubbed steak is out of this world! An amazing thing 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.

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 really takes this steak to the next level and works really 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.

Coffee Rub For Steak

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 end result is very mild and by no means sweet.

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—just your middle-of-the-road light or medium roast blend. Avoid any instant coffee or espresso.

To prepare coffee rubbed steak, start off by seasoning the steak liberally with salt and pepper and then massage the coffee rub all over the exterior. This ensures your steak is adequately seasoned before adding coffee and spices. Always let the steak rest for 30 minutes prior to cooking so it can come to room temp and soak up the seasoning.

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.

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 actually cook the steak. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time.

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.

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