Let's cook up some nice steak the way the old cowboys did. Amazingly good. Just follow the easy step by step photo instructions.
When I first saw this sort of recipe, I thought how strange and was thinking about coffee grounds. YUCK. But the idea grew on my and after much research, here is my version. (and it was not coffee ground like)
I must have read 30 recipes. I read Bobby Fray. I read Ellie Krieger, Emeril, Food Network, Epicurious, and lots of blogs. They were not even close to each other, and each was the best thing since sliced bread. Amazing.
You can taste some coffee. Give it a try, and you might just love it. The rating is mixed. I'm a high 3 to lower 4. My wife is at high 4. So the 4 average. (My wife initially asked me please not to do both steaks with this. Now she is a big fan.) That is her thumb.
The sirloin is located between the short loin, which is where most of what we usually call "steak" comes and the round. It is further divided into top and bottom sirloin.
The "top sirloin" costs the most and is the most tender. It will be labeled as top to fetch the premium price.
The bottom sirloin is where the sirloin steaks come from (what I'm cooking here). Also, the tri-tip roast comes from the bottom sirloin. Under that will be the sirloin tip roast.
In other parts of the world, what we call the loin area is called the sirloin, and what we call the sirloin is called the rump.
♨️ The Grill
Beef is usually grilled over high heat, and that is the case here. Any grill, gas or charcoal, should work.
Grill surface temperature should be hot. Since it is beef, just turn it up to the max. My grill can get to almost 700 degrees, but almost all grills will be 550 plus, which is fine. For charcoal grills, also as hot as it goes.
⏰🌡️Time and Temperature
Sirloin steak is usually about ¾ to 1 inch thick, and on a very hot grill will usually take 12-15 minutes to get in the 140-145 range.
A sirloin is from a well-used muscle area of the cow, so it tends to be tougher. It is also leaner than many other cuts, so it is best cooked on the rarer side. If you like your beef well done, you should pick a different cut of meat.
Coffee rubbed steak is a classic American food. The Cowboys didn't have lots of ingredients. That's why they used coffee for flavor.
I wanted a simple version of a coffee steak rub. The simplest versions were coffee with salt and pepper and maybe one or two other ingredients.
The coffee should be a standard "non-flavored" coffee and finely ground. I do not suggest using a standard grind, but you can start with one of those and grind it more.
I like to cook our steaks with my 7:2:2 Seasoning, which is a coarse salt with garlic, and pepper. I add a little brown sugar to help it crust. After a few trials, I was good to go.
This rub can be used on any steak.
📖Grilled Steaks Recipes
Grilled Marinated Sirloin Steak
How to Grill a Strip Steak on a Gas Grill
How to Grill a T-bone or Porterhouse Steak - A Tutorial
How to Grill a Filet Mignon on a Gas Grill
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Mix ingredient. 1 tablespoon finely ground coffee, 1 ½ teaspoon kosher salt, ½ teaspoon brown sugar, ¼ teaspoon garlic powder, and black pepper. My coffee was the whole bean, so I needed to grind it first. Very fine grind is best.
Pat dry the steak. Trim well.
Coat the steak with a moderate coat and rub it in well. Let meat rest at room temp for 15 minutes while grill preheats.
Clean and oil grill. Preheat on high.
Place meat over high heat and flip every 4-5 minutes. Cook until internal temp of about 140-145. About 12- 15 minutes, depending on the grill and thicken.
Allow to rest for 5-10 minutes before serving.
Cowboy Coffee Rubbed Sirloin Steak
- 2 sirloin steaks - 8-10 oz each well timed
- 1 tablespoon finely ground coffee
- 1 ½ teaspoon kosher salt
- ½ teaspoon brown sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Mix ingredient. 1 tablespoon finely ground coffee, 1 ½ teaspoon kosher salt, ½ teaspoon brown sugar, ¼ teaspoon garlic powder and black pepper. My coffee was the whole bean, so I needed to grind it first. Very fine grind is best.
- Pat dry the steak. Trim well.
- Coat the steak with a moderate coat of rub and rub it in well. Let meat rest at room temp for 15 minutes while grill preheats.
- Clean and oil grill. Preheat on high.
- Place meat over high heat and flip every 4-5 minutes. Cook until internal temp of about 140-145. About 12- 15 minutes depending on the grill and thicken.
- Allow to rest for 5-10 minutes before serving.
Your Own Private Notes
- The coffee needs to be finely ground.
- Use a coffee that you love.
- If you have my All Purpose Seasoning – 7:2:1 and 7:2:2 , just use equal amounts of coffee and the seasoning.
- Cooking time will vary a lot due to thickness of the steak but more due to grill variations.
- This is relatively high in sodium. The rub is assumed to be ⅔ used. If you are concerned by the sodium, cut the salt in half.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Originally Published August 25, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
I don't have a bbq. Could I make this in a cast iron frying pan?
Dan Mikesell AKA DrDan
I doubt it would be a good idea. I'm concerned about burning the coffee grounds although I'm sure the cowboys used cast iron. So if you do it, use medium to medium high heat, not high and pay attention.
Retired butcher here. The steaks aren't spoiled. The green you see is oxidation that occurs when beef hits the air. We butchers used to fight over steaks left in the meat case long enough to lose their bright red color. If the meat has a bad odor, of course you wouldn't buy it, but the steaks he's using look perfect.
Thanks for the note and support.
"An internal temp of 150? Either you like to chew and chew and chew your steak or the Feds are watching your barbecue. Props to our government for trying to protect us, but seriously, 150?? That means that your beautiful rib eye will become your next barbecue fuel. The concern lies on the outside of the meat, that's where the germs are going to be. Unless you like your steak dry...
I mean medium-well....just say in'...
Hummm a little color touch up many have helped on the photo. I'm a strict food safety guy... I watch dates and storage recommendations. It is never worth getting sick for a few dollars. Some oxidation on the surface does not bother me if the other things are ok. This goes for whole meat like steak. NEVER for ground meats which harbor nasty bugs
I hate coffee, don't drink the stuff, but found last year that I really enjoy a coffee and chile based rub for beef. Seems like such a weird combo to me but the taste is there.
This looks and sounds amazing! I am a huge coffee lover but have yet to try it in a food recipe. Thanks!
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Oh a huge thumbs up indeed from me on coffee rubs... ads just a tiny hint of chocolate to the taste! Mouthwatering!