I already feel you rolling your eyes at this one. Hey, by now you've figured out my recipes are totally unconventional -- and that's what makes them fun!
Since it's barbecue season, I'm focusing a lot of time on foods that can be enjoyed all summer and feature the great flavors of our Buff Boy coffee.
When it comes to steaks and other meats, Buff has become my secret weapon, especially with this signature coffee-paprika salt blend. It might sound odd to mix coffee into a savory rub, but trust me, the results are nothing short of spectacular.
I discovered the magic of coffee in savory applications years ago, experimenting with different flavor profiles. And because we have over 20 kinds, the combinations are endless for food and drinks. Coffee, particularly a finely ground dark roast, doesn't make your meat taste like a mocha latte. Instead, it contributes a subtle bitterness and earthy depth that beautifully complements the rich, savory notes of red meat.
It also plays a key role in developing that dark, caramelized crust we all crave on a perfectly seared steak. When paired with the warmth, smoky essence, and touch of sweetness from paprika, this blend creates a complex flavor profile that is truly addictive -- like Buff coffee!
This seasoning is incredibly versatile and works wonders on everything from a thick ribeye to a lean flank steak, pork chops or even a roasted chicken. It’s my go-to blend when I want to ensure my meat has a deep, savory flavor with an unforgettable crust.
This recipe yields enough for several meals and I always keep a batch on hand.
Ingredients:
½ cup coarse kosher salt (or flaky sea salt)
2 tablespoons finely ground dark roast coffee (espresso grind or even finer is ideal, avoid instant coffee)
1 tablespoon smoked paprika
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper (optional, for a touch of heat)
Instructions:
Measure Accurately: Measure all of your ingredients precisely. Accuracy is key to getting the right balance of flavors.
Combine Thoroughly: In a medium bowl, combine the kosher salt, finely ground coffee, smoked paprika, sweet paprika, garlic powder, onion powder, black pepper and cayenne pepper (if using).
Mix Well: Using a spoon or a whisk, mix all the ingredients thoroughly until they are uniformly combined. You want to ensure the coffee and spices are evenly distributed throughout the salt.
Store: Transfer the finished coffee-paprika salt into an airtight container. A small jar or spice shaker works perfectly. Store it in a cool, dry place away from direct sunlight. It will stay fresh and potent for several months.
How I Use It for the Perfect Steak
Generous Application: For a 1-inch thick steak (like a ribeye or New York strip), I generously coat all sides of the meat with the mixture. Don't be shy; the coarse salt helps form the crust and the spices need to penetrate the surface.
Resting Time is Key: After applying the rub, I highly recommend letting the seasoned meat rest in the refrigerator, uncovered, for at least 30 minutes, or ideally, for 1-4 hours before cooking. This allows the salt to draw moisture from the surface, dissolve and then reabsorb into the meat, creating a more tender interior and promoting that fantastic crust. Before cooking, let the steak come to room temperature for about 20-30 minutes.
High Heat Searing: This rub truly shines with high-heat cooking methods like searing in a cast-iron skillet, grilling or broiling. The high heat caramelizes the sugars in the paprika and helps the coffee form that beautiful dark, savory crunch.
The result is a steak with a deeply savory, slightly smoky flavor and an incredible, complex crust that is utterly irresistible. I encourage you to try this Buff'ed paprika salt blend for your next steak night. It’s become a cornerstone of my cooking, and I'm confident it will elevate your meat dishes, too! You know you wanna elevate your meat.