Steak + Coffee = Dynamic Duo | Coffee Rubbed Steak | Steak With Flavor



  • 2 tablespoons chili powder
  • 2 tablespoons finely ground Arbor Day coffee beans
  • 5 teaspoons dark brown sugar
  • 1 tablespoon paprika
  • 1½ teaspoons dried oregano
  • 1½ teaspoons freshly ground black pepper
  • 1½ teaspoons ground coriander
  • 1½ teaspoons mustard powder
  • 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 


  • Mix chili powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, red pepper flakes, ginger, and 1 Tbsp. salt in a small bowl.

  • 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.

  • Let steaks come to room temperature by letting them sit for 1 hour. This will help them cook quickly and more evenly. 

Preheat oven to 400°. Heat over medium-high in a large skillet. Cook the steaks for about 2 minutes 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. 

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