Total Cooking Time:

1hr-6hr

Serving Size:

2 People

Ingredients

• 2 1lb steaks (New York, Ribeye, etc.)
• 2 tbsp. finely ground Kona Coffee (or other)
• 1 tbsp. brown sugar
• 2 tsp. Hawaiian Pink or Kosher Salt
• 1 tsp. smoked paprika
• 1/8 tsp. cayenne pepper
• Freshly ground black pepper
• 1-2 tbsp. canola or olive oil

Recipe Directions

Make the Rubbing Mixture*

Combine the freshly grounded Kona Coffee, brown sugar, salt, paprika, cayenne and black peppers in a small bowl. Make a mixture and put it aside.

Marinate the Steak

1. Take your preferred steak and pat it dry.
2. Sprinkle 1 Tbsp. coffee rub on each side of beef steak.
3. Place the steak on a separate plate and cover with saran wrap. 
4. Refrigerate the steak for a minimum of 30 minutes or up to 4 hours to maximize the flavor.

Marinate the Steak

1. Take out the marinated steak from the fridge and bring it to room temperature. (About 15 minutes before cooking). 
2. Heat a BBQ grill and set the setting to high for the first10 minutes. 
3. Scrape the grill and carefully brush with cooking oil.
4. Lower the stove heat to medium-high. 
5. Lightly brush the sides of steaks with oil using a spoon or grill tongs to ensure the surface is fully covered to prevent sticking. 
6. Place the steaks on the preheated grill and bring the temperature down to medium-high. 
7. Cook 5 minutes per side, and turn the beef 90 degrees every 2 ½ minutes for grill marks, and to caramelize the coffee rub crust. 
8. After turning the steaks, cover the grill and keep the lid closed in the final 2-3 minutes of cooking. 
9. Once the steaks are thoroughly cooked, remove them from the grill and let them rest for 5 minutes.
10. Slice the steak in ½ inch thick strips and serve hot.
11. If desired, serve it with sautéed vegetables.

Tip

* The coffee rub can be stored for up to 2 months in an airtight container. For more flavor, you may add 1-2 tbsp. of any chili.