Recipe for Kona Coffee Rubbed Steak with Hawaiian Pink Salt

Total Cooking Time:


Serving Size:

2 People


  • 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.


* 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.




Kona Coffee BBQ Sauce

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