Coffee Rubbed Steak Recipe

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5 from 1 vote

Pan-seared steak with a simple coffee rub delivers a dreamy crust and juicy inside.

Prep Time30

Cook Time10

Total Time40

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

2 boneless 12-14 ounce NY strips roughly 1.5-2 inches thick
2 tablespoons butter
1 whole thyme sprig
1 whole rosemary sprig
1 whole garlic clove
Canola or vegetable oil
Salt and pepper to taste

Coffee rub (enough for 2-3 steaks)

2 tablespoons ground coffee non-flavored light or medium roast
1/2 teaspoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon chili powder

Instructions

Preheat the oven to 415°F. Combine coffee rub ingredients in a small bowl. Mix until incorporated.
Pat steaks dry and season liberally with salt and pepper on all sides. Rub a light layer of coffee rub on all sides. A generous, yet thin and even coating all around is best. Let steaks rest for 30 minutes prior to cooking to come to room temp and soak up the seasoning.
Heat 2 tablespoons of oil in an oven-safe cast iron skillet on high heat, allowing the skillet to become very hot. Twirl the pan as the oil heats to distribute. When the oil starts to smoke, place the steaks face down and sear undisturbed for 2 minutes. Flip and sear for an additional 2 minutes. This will give your steak a beautiful brown crust.
Add the thyme, rosemary, garlic, and butter to the skillet and immediately transfer to the oven. [WARNING] skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for steaks roughly 1.5-2 inches thick.
Remove steaks from the skillet and set them on a plate, lightly cover with foil, and let sit for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature.
Spoon the herb-infused pan drippings all over the steaks and serve.

Notes

Always use decent quality non-flavored ground coffee so you aren't introducing any weird flavors. Grounds should be fresh and not previously used or soaked. There is no need to use expensive coffee—a basic light or medium roast blend will work just fine. Avoid any instant coffee or espresso.

Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen's overhead vent fan before you start to help with ventilation.

Temperatures for steak
Rare: 120 °F to 125 °F
Medium rare: 125 °F to 130 °F
Medium: 135 °F to 140 °F
Medium well: 145 °F to 150 °F
Well done: 160 °F and above

Nutrition