Coffee Grilled Steak: A Crust Above

One of my most treasured grilling recipes is what one of my friends named Coffee Steaks Under The Influence. The recipe combines two of my favorite beverages – coffee and beer, as well as one of my favorite hobbies, grilling. How is that for a holy trinity?

The recipe is easy, there’s not really any uncommon ingredients required, but the taste is mouth-watering. It has the smokey influence from the grill, a woody flavor from the coffee, a little bit of spicy and sweetness.

How to Make Coffee Grilled Steak

1. Marinate the Steaks (Night Before)

• In a large freezer-safe zip-top bag, combine the beer, Worcestershire sauce, and hot sauce.
• Add the strip steaks to the bag, ensuring they are fully submerged.
• Seal the bag and place it in the refrigerator overnight to allow the flavors to infuse.

2. Prepare the Spice Rub

• In a small bowl, mix the finely ground coffee, chile powder, cumin, sugar, cayenne, salt, and black pepper.
• Stir well to ensure the seasoning is evenly combined.

3. Remove and Dry the Steaks

• Remove the steaks from the marinade and discard the liquid.
• Pat the steaks dry with paper towels to ensure the rub sticks properly.
• Lightly brush or rub the steaks with vegetable oil.

4. Coat with the Coffee Rub

• Generously coat both sides of the steaks with the coffee spice rub, patting it in gently with your fingers to create a crust.

5. Preheat and Prepare the Grill

• Preheat your grill to high heat. If using charcoal, wait until the coals are glowing red with a thin layer of ash.
• If using a propane grill, set the burners to high heat.

6. Grill the Steaks

• Place the steaks on the hot grill and cook for about 2 minutes per side for medium-rare or 4 minutes per side for medium, depending on thickness.
• Avoid flipping the steaks too often—let the crust develop.

7. Rest and Serve

• Remove the steaks from the grill and let them rest for 5 minutes before slicing. This allows the juices to redistribute for a more tender steak.
• Serve hot, with your favorite side dishes like roasted potatoes, grilled vegetables, or a fresh salad.

Tips for Success

• Choose the Right Coffee: Use a dark roast for a smoky depth of flavor. Avoid flavored or sweetened coffee grounds.
• Let the Marinade Work: The overnight tenderizes the meat and deepens the final taste.
• Pat the Steak Dry Before Grilling: This helps the spice rub stick better and ensures a good crust.
• Cooking Temperature Matters: For the best sear, ensure the grill is properly preheated before adding the steaks.

Recipe Notes

• This rub works well on other proteins like pork chops or even grilled chicken.
• If you don’t have a grill, use a cast iron skillet over high heat for a perfect crust.
• Pair the steak with grilled vegetables, mashed potatoes, or a smoky barbecue sauce.

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Coffee Grilled Steak

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

• Author: Mike Crimmins
• Total Time: 10 minutes plus overnight marinating
• Yield: Serves 3-4 1x

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Description

Whether cooked over a charcoal grill or in a grill pan, this steak develops a dark, flavorful crust that locks in the juices.

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Ingredients

Units USM Scale 1x2x3x

For the Marinade:

• 12 oz heavy beer (such as Yuengling Black & Tan or any dark craft beer) (355 ml)
• 1/4 cup Worcestershire sauce (60 ml)
• 1 tbsp Crystal Hot Sauce (or any preferred hot sauce)

For the Spice Rub:

• 3 tbsp finely ground dark roast coffee
• 1 tbsp pure chile powder
• 1 tsp ground cumin
• 1 tsp sugar
• 1/2 tsp cayenne pepper (or more to taste)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp vegetable oil

For the Steaks:

• 3 boneless strip steaks (1 1/2 to 2 lbs total), trimmed of excess fat (680–900 g)

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Instructions

1. Marinate the Steaks (Night Before)

• In a large freezer-safe zip-top bag, combine the beer, Worcestershire sauce, and hot sauce.
• Add the strip steaks to the bag, ensuring they are fully submerged.
• Seal the bag and place it in the refrigerator overnight to allow the flavors to infuse.

2. Prepare the Spice Rub

• In a small bowl, mix the finely ground coffee, chile powder, cumin, sugar, cayenne, salt, and black pepper.
• Stir well to ensure the seasoning is evenly combined.

3. Remove and Dry the Steaks

• Remove the steaks from the marinade and discard the liquid.
• Pat the steaks dry with paper towels to ensure the rub sticks properly.
• Lightly brush or rub the steaks with vegetable oil.

4. Coat with the Coffee Rub

• Generously coat both sides of the steaks with the coffee spice rub, patting it in gently with your fingers to create a crust.

5. Preheat and Prepare the Grill

• Preheat your grill to high heat. If using charcoal, wait until the coals are glowing red with a thin layer of ash.
• If using a propane grill, set the burners to high heat.

6. Grill the Steaks

• Place the steaks on the hot grill and cook for about 2 minutes per side for medium-rare or 4 minutes per side for medium, depending on thickness.
• Avoid flipping the steaks too often—let the crust develop.

7. Rest and Serve

• Remove the steaks from the grill and let them rest for 5 minutes before slicing. This allows the juices to redistribute for a more tender steak.
• Serve hot, with your favorite side dishes like roasted potatoes, grilled vegetables, or a fresh salad.

Notes

This rub works well on other proteins like pork chops or grilled chicken.

If you don’t have a grill, use a cast iron skillet over high heat for a perfect crust.

Pair the steak with grilled vegetables, mashed potatoes, or a smoky barbecue sauce for extra flavor.

• Prep Time: 15 mins
• Marinating Time: Overnight
• Cook Time: 10 mins
• Category: Main Course
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 steak
• Calories: 450
• Sugar: 2g
• Sodium: 850mg
• Fat: 28g
• Saturated Fat: 9g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 42g
• Cholesterol: 120mg