Yeah, yeah, I know steak is best with beer. But hear me out!
Forget the usual salt and pepper. This Buff Boy coffee-rubbed steak recipe infuses your favorite cut with a bold, earthy flavor that's sure to impress. The combination of coffee, spices, and a touch of sweetness creates a delicious crust that seals in the juices and delivers a truly unforgettable culinary experience.
Why Coffee Rub?
Coffee might seem like an unusual ingredient for steak, but it's a surprisingly versatile and flavorful addition. The acidity in coffee helps to tenderize the meat, while its roasted and earthy notes complement the richness of the beef. Combined with other spices, the coffee rub forms a complex flavor profile that's both savory and slightly sweet.
What You'll Need:
Steak: 1-inch thick steak (ribeye, New York strip or filet mignon work well), about 8-12 oz. per person. Allow steaks to come to room temperature for about 30 minutes before cooking.
Coffee Rub:
2 tablespoons ground Buff Boy coffee (dark roast recommended for a bolder flavor)
1 tablespoon brown sugar (packed)
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Oil: 1 tablespoon high-heat oil (vegetable, canola or avocado oil)
Instructions:
Prepare the Coffee Rub: In a small bowl, combine all the coffee rub ingredients and mix well. Ensure there are no clumps of brown sugar.
Coat the Steak: Pat the steak dry with paper towels. This is crucial for achieving a good sear. Generously rub the coffee mixture all over the steak, ensuring it's evenly coated on all sides. Gently press the rub into the meat to help it adhere.
Heat the Pan: Heat the oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. You want the pan to be hot enough to create a good sear, but not so hot that the coffee rub burns.
Sear the Steak: Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Avoid overcrowding the pan; cook the steaks in batches if necessary.
Optional: Basting with Butter: For extra flavor, add a tablespoon of butter to the pan during the last minute of cooking. Tilt the pan and use a spoon to baste the steak with the melted butter.
Check for Doneness: Use a meat thermometer to check the internal temperature of the steak:
Rare: 125-130°F
Medium-Rare: 130-135°F
Medium: 135-145°F
Medium-Well: 145-155°F
Well-Done: 155°F+
Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
Slice and Serve: Slice the steak against the grain and serve immediately.
Tips and Variations:
Spice Level: Adjust the amount of chili powder to control the heat level of the rub.
Sweetness: If you prefer a less sweet rub, reduce the amount of brown sugar.
Liquid Smoke: For a deeper smoky flavor, add 1/4 teaspoon of liquid smoke to the coffee rub.
Grilling: This coffee rub works equally well on the grill. Grill the steak over medium-high heat, turning occasionally, until it reaches your desired level of doneness.
The unique flavor combination and perfectly seared crust will transform your steak into a culinary masterpiece. So, grab your favorite cut, gather your ingredients and get ready to experience steak like never before.