Coffee Rubbed Strip Steak
FOR THE STEAKS
- 4 strip steaks, 1 1/4 to 1 1/2 inches thick
- 1/4 cup olive oil
FOR THE COFFEE STEAK RUB
- 2 tablespoons kosher salt
- 1 1/2 tablespoons ground coffee
- 1 tablespoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon ground coriander
Preheat grill to 500°F.
Brush the steaks on both sides with olive oil.
In a medium-size bowl, combine kosher salt, ground coffee, black pepper, smoked paprika, garlic powder, onion powder and ground coriander. Then rub the steaks on both sides with the coffee and spice blend.
Hot TipTo cook more evenly from edge to center, let the steak rest at room temperature for 30 minutes before grilling.
Place the steaks on the hot grill grate and close the lid. Using an instant read thermometer, cook until they reach an internal temperature between 125°F for rare and 160°F for well done, 5-10 minutes per side.
Hot TipGive the steaks a quarter turn a few minutes before flipping to get those diamond-shaped steakhouse grill marks.
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