Java Rubbed Strip Steaks

Add some java flair to a traditional grilled steak. The smokey, spicy rub forms a crust on the steak and seals in the delicious juices.
By Amy Casey


It is easy to pick up one of the many premade spice rubs at the grocery store. But making your own mix of spices is a no-brainer as most rubs contain ingredients already in a well-stocked pantry. Unlike a marinade, a dry rub forms a crust on the steak when it grills and seals in the flavor and juices. Ground coffee is the base for the Java Rubbed Strip Steaks. It may sound like an odd addition to a steak rub. When it is combined with freshly ground pepper, kosher salt, garlic and chili powders, dried oregano, and a smidge of sugar, it adds a wood-smoked flavor to the steaks.

After generously rubbing the steaks with the spice mixture, allow them to sit in the refrigerator for at least an hour. As the grill is fired up, take the steaks out of the refrigerator. This will take the chill off the meat and they will cook more evenly. Once the steaks are on the grill, don’t poke and prod them. For a 1 ½ inch steak, grill for 6 to 8 minutes per side for medium rare or 10 to 12 minutes per side for medium. Let the steaks rest for about 5 minutes after taking them off the grill. The juices will redistribute and ensure a perfect steak.

Serve some classic sides including a wedge salad with crisp bacon and blue cheese dressing, twice baked cheddar potatoes, and a rich chocolate layer cake with vanilla bean ice cream.

Java Rubbed Strip Steaks
Prep Time
Cook Time
Total Time
Add some java flair to a traditional grilled steak. The smokey, spicy rub forms a crust on the steak and seals in the delicious juices.
Recipe Type: Main
Serves: 4
  • 2 tablespoons ground coffee
  • 1 tablespoon fresh ground pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 4 strip steaks, about 1½ inches thick
  1. In a small bowl, combine the ground coffee, pepper, salt, garlic powder, chili powder, oregano, and sugar. Rub steaks with a generous amount of the spices. Cover and refrigerate for 1 – 4 hours.
  2. Heat grill to high. Remove the steaks from the refrigerator about 15 minutes before grilling to remove the chill from the meat. Grill steaks about 6 – 8 minutes per side for medium rare. The internal temperature of the steaks should be about 130 to 135 degrees. Remove steaks from the grill and let rest for 5 minutes before slicing.


Amy Casey

Amy Casey, of northern New Jersey, is a food columnist for the New Jersey Herald and cookbook author. She has developed a wealth of recipes as a personal chef and also while cooking for her own family of five. See more of her recipes in her just published cookbook for e-readers Dinner for a Year – 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning.

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