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Bon Appétit

Coffee-Rubbed Steak

4.3

(24)

Image may contain Food Pork Roast and Meal
Alex Lau

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

Recipe information

  • Yield

    4 Servings

Ingredients

2

tablespoons ancho chile powder

2

tablespoons finely ground coffee beans

5

teaspoons dark brown sugar

1

tablespoon hot smoked Spanish paprika

1½

teaspoons dried oregano

1½

teaspoons freshly ground black pepper

1½

teaspoons ground coriander

1½

teaspoons mustard powder

1

teaspoon chile de árbol powder or ¾ teaspoon finely ground red pepper flakes

1

teaspoon ground ginger

1

tablespoon kosher salt, plus more

2

16-ounce boneless New York strip steaks (about 1 inch thick)

2

tablespoons vegetable oil

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.

    Step 4

    Preheat oven to 400°. 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° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.

Nutrition Per Serving

Calories (kcal) 410 Fat (g) 17 Saturated Fat (g) 5 Cholesterol (mg) 105 Carbohydrates (g) 11 Dietary Fiber (g) 2 Total Sugars (g) 6 Protein (g) 51 Sodium (mg) 1570
Explore Bon AppétitAmericanSteakBeefMeatCoffeeEasyMainDairy-FreeGluten-FreeNut-FreeKetoHealthyishSearDinner
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Reviews (24)

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  • Followed recipe to the letter and it was perfect. There is 2 or 3 times as much rub as you need so there is leftover for next time.

    • Rich D

    • Pittsburgh, PA

    • 5/28/2021

  • I made this tonight with a gorgeous rib-eye. Not 1-inch thick, but close enough. The rub was magnificent; I had all the ingredients except smoked paprika, so used regular paprika. Both my wife and I loved the flavor enhanced by the coffee rub. We will definitely use this rub again. I give it four stars only because the cooking directions seemed off. I cooked a reverse sear, not a big difference, but knew that cooking the steak to an internal temperature of 120 degrees would grossly overcook the meat. Instead, I cooked the steak to 95 degrees IT in the smoker, then seared it in an iron skillet over an infrared burner, 1 1/2 minutes per side, to about 106 degrees. Perfect! to about 108 degrees IT, and it was a perfect medium-rare. Wish I had taken a photo to show.

    • Scootster

    • Ninole, HI

    • 8/7/2021

  • I thought you were not doing any more beef recipes. Losing customers?

    • Pete

    • 2/22/2022

  • OMG, was this good on a Prime NY Strip steak. I do keto, so I subbed allulose and molasses extract for the brown sugar. Also, instead of chiling for 3 hrs, cooked it sous vide at 131 deg. for 3 hrs, then patted it dry, re-seasoned it lightly and pan seared it about 1-2 mins each side in a hot skilled with ghee. Was one of the best non-plain steaks I've ever made. (vs. just salt/pepper). This recipe is a keeper. Gonna try the rub on burgers next!

    • Gastrognome

    • Northern NJ

    • 7/3/2022