If you’ve never tried coffee on steak, you’re in for a game-changing bite—this bold, smoky coffee rub adds rich depth and a beautiful crust to a perfectly reverse-seared ribeye or New York strip
This bold and smoky coffee rubbed steak is the perfect way to elevate your next backyard cook. The deep flavors from the coffee, paprika, and cumin pair beautifully with a juicy ribeye or New York strip. Today, we’re using the reverse sear method for maximum tenderness and flavor.
Feeds 1-3 people
Prep time 10 minutes
Cook time 90 minutes
Why Coffee Rubbed Steak Works
The Coffee Rub Enhances the Natural Umami of the Steak: Finely ground dark roast coffee doesn’t just add a bold, smoky flavor—it actually boosts the savory, umami-rich notes already present in a well-marbled cut like ribeye or New York strip. The slight bitterness of the coffee balances beautifully with the richness of the beef, creating a complex flavor profile with every bite.
Reverse Searing Delivers Perfect Doneness and a Killer Crust: By cooking the steak low and slow first, the reverse sear method allows for a more even internal temperature, reducing the risk of overcooking. Then, a quick high-heat sear locks in juices and forms a deep, caramelized crust that pairs perfectly with the coffee-based rub.
The Seasoning Blend is Balanced and Layered: This rub isn’t just coffee—smoked paprika, cumin, black pepper, garlic, and chili powder all bring depth, smokiness, and a touch of heat. Each spice plays its role without overpowering the others, giving the steak a bold but well-rounded flavor that hits on all cylinders.
It’s Simple but Feels Gourmet: With just a handful of pantry spices and a quality steak, this recipe comes together quickly but tastes like something from a high-end steakhouse. The reverse sear technique adds a professional touch while keeping the process approachable for backyard cooks.
Ingredients
- 1 Ribeye or New York Strip steak
- 2 teaspoons olive oil
- 2 tablespoons finely ground dark roast coffee (espresso grind works best)
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon ground cumin
Instructions
First, prepare the seasoning: In a mixing bowl, combine the finely ground coffee, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, chili powder, cayenne pepper (if using), and ground cumin. Mix thoroughly until the blend is well incorporated.
Next, prep the steak: Pat your steak dry, then coat both sides lightly with olive oil. After that, generously season both sides with the coffee rub, pressing it into the meat for better adhesion.
Now, set up for the reverse sear: Preheat your smoker or oven to 225–250°F (107–121°C). Place the seasoned steak over indirect heat and cook low and slow until the internal temperature reaches 110–115°F (43–46°C).
Then, it’s time to sear: Once your steak hits the target temp, move it to high heat and sear on all sides. This step develops a flavorful crust. For a perfect medium-rare, we pulled our steak at 132°F (56°C).
Finally, rest and slice: Remove the steak from the heat and let it rest for 15 minutes to allow the juices to redistribute. Slice against the grain, serve, and enjoy the rich flavors of this coffee-infused masterpiece.
I like to serve this steak with a Loaded Baked Potato or Spinach & Artichoke Stuffed Mushrooms
