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 coffee grounds. YUCK. But the idea grew on my and after much research, here is my version. (and it was not coffee ground like)
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 initial asked me please not to do both steaks with this. Now she is a big fan.) That is her thumb.
Tips: Recipe Notes Cowboy Coffee Rubbed Sirloin Steak
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. How could it be and what to do?
The Cowboys didn’t have eight ingredients. That’s why they used coffee for flavor.
I picked simple. The simplest versions were coffee with salt and pepper with a few other ingredients.
We usually cook our steaks with my 7:2:2 Seasoning which is a coarse salt with garlic, and pepper.
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.
After a few trials, I was good to go.
Mix ingredient. 1 tablespoon finely ground coffee, 1 1/2 teaspoon kosher salt, 1/2 teaspoon brown sugar, 1/4 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.
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. Preheat on high.
Place meat over high heat and flip every 4-5 minutes. Cook until internal temp of about 145. About 15 minutes depending on grill and thicken.
Allow to rest for 10 minutes before serving.
Cowboy Coffee Rubbed Sirloin Steak
- 2 sirloin steaks - 8-10 oz each well timed
- 1 tablespoons finely ground coffee
- 1 1/2 teaspoon kosher salt
- 1 teaspoon brown sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Mix ingredient. 1 tablespoon finely ground coffee, 1 1/2 teaspoon kosher salt, 1 teaspoon brown sugar, 1/4 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 in well.
- Let meat rest at room temp for 15 minutes while grill preheats on high. Clean and oil grill.
- Place meat over high heat and flip every 4-5 minutes. Cook until internal temp of about 145. About 15 minutes depending on grill and thicken. Allow to rest for 10 minutes before serving.
- 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 2/3 used. If you are concerned by the sodium, cut the salt in half.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
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.