Amazingly good. My wife initial asked me please not to do both steaks with this. I had a backup plan of a package of split chicken breasts, so I went for it. Now a big fan.
When I first saw this sort of recipe, I thought how strange and was thinking 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. In most but, not all coffee was the dominant ingredient. Some wanted espresso, some finely ground, and some coarsely ground. In others, chili powder or salt might be dominate. Some with eight plus ingredients. The Cowboys didn’t have eight ingredients. That’s why they used coffee for flavor.
How could it be and what to do? I picked simple. The simplest versions were coffee with salt and pepper with a few other ingredients. We usually cook our steaks with “M-salt” which is a coarse salt with garlic, pepper, and a few herbs. So to test the coffee as an ingredient, I did kosher salt, pepper, garlic powder and I add a little brown sugar to help it crust.
Rating
Mix ingredient. 2 T finely ground coffee, 1 T kosher salt, 1 t brown sugar, 1/2 t garlic powder and black pepper. My coffee was the whole bean, so I needed to grind it first.
Rinse and pat dry the steak.
Trim well.
Coat the steak with a moderate coat and rub in well.
Let meat rest at room temp for 15 minutes while grill preheats. Clean and oil grill.
Place meat over high heat and flip every 5-6 minutes. Cook until internal temp of about 150. About 20-25 minutes depending on grill and thicken.
Allow to rest for 10 minutes before serving.
- 2 sirloin steaks 8-10 oz each well timed
- finely ground coffee
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Mix ingredient. 2 T finely ground coffee, 1 T kosher salt, 1 t brown sugar, 1/2 t garlic powder and black pepper. My coffee was the whole bean, so I needed to grind it first.
- Rinse and pat dry the steak. Trim well. Coat the steak with a moderate coat and rub in well.
- Let meat rest at room temp for 15 minutes while grill preheats. Clean and oil grill.
- Place meat over high heat and flip every 5-6 minutes. Cook until internal temp of about 150. About 20-25 minutes depending on grill and thicken. Allow to rest for 10 minutes before serving.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 8, 2016
Miss Grill
“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’…
Dr Dan
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
bloggergal
Sorry but those steaks look spoiled to me — they never would have made it to my grill.
Cath Brink
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.
DrDan
Thanks for the note and support.
Dan
Chris
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.
Jess
This looks and sounds amazing! I am a huge coffee lover but have yet to try it in a food recipe. Thanks!
Inspired by eRecipeCards
Oh a huge thumbs up indeed from me on coffee rubs… ads just a tiny hint of chocolate to the taste! Mouthwatering!