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Bon Appétit

Coffee-Rubbed Steak

4.0

(6)

Image may contain Wok and Frying Pan
Photo by Alex Lau

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

Recipe information

  • Yield

    Serves 4

Ingredients

2 tablespoons ancho chile powder
2 tablespoons finely ground coffee beans
5 teaspoons dark brown sugar
1 tablespoon hot smoked Spanish paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground coriander
1 1/2 teaspoons mustard powder
1 teaspoon chile de árbol powder or 3/4 teaspoon finely ground red pepper flakes
1 teaspoon ground ginger
1 tablespoon kosher salt, plus more
2 16-ounce boneless New York strip steaks (about 1 inch thick)
2 tablespoons vegetable oil

Preparation

  1. Step 1

    Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 Tbsp. salt in a small bowl.

    Step 2

    Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak). Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours.

    Step 3

    Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.

    Step 4

    Preheat oven to 400°F. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice 1/2-inch thick.

Nutrition Per Serving

Calories (kcal) 410 Fat (g) 17 Saturated Fat (g) 5 Cholesterol (mg) 105 Carbohydrates (g) 11 Dietary Fiber (g) 2 Total Sugars (g) 6 Protein (g) 51 Sodium (mg) 1570
TagsCoffeeBeveragesSteakBeefMeatMainDinnerDairy FreeGluten FreeNut FreeEasyBon Appétit

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