This Gordon Ramsay Coffee Rub Steak is a bold and smoky dish, featuring ribeye steaks crusted with a vibrant coffee, sugar, and spice blend. Perfect for a quick yet impressive dinner, ready in about 40 minutes.
Jump to RecipeGordon Ramsay Coffee Rub Steak Recipe Ingredients
- 4 ribeye steaks (or similar cut)
- 28g fresh coffee grounds
- 15g dark brown sugar
- 8g smoked paprika
- 6g sea salt or Maldon
- 2g black pepper
- 1.5g garlic powder
- 1.5g onion powder
How To Make Gordon Ramsay Coffee Rub Steak
- Prepare the Rub: In a small bowl, mix the coffee grounds, dark brown sugar, smoked paprika, sea salt, black pepper, garlic powder, and onion powder until well combined.
- Season the Steaks: Pat the steaks completely dry with a paper towel. Rub 1–2 tsp of the coffee spice mix on each side of the steaks. Let them rest at room temperature for 20–30 minutes.
- Heat the Cooking Surface: Preheat a grill or cast iron skillet to 450°F / 232°C over medium-high heat.
- Sear the Steaks: Place the steaks on the hot grill or skillet. Sear for 2–3 minutes per side, flipping only once. Use a meat thermometer to ensure an internal temperature of 130°F / 54°C for medium-rare.
- Rest the Steaks: Remove the steaks from the heat and tent loosely with foil. Let them rest for 15 minutes to allow the juices to redistribute.
- Serve: Slice the steaks against the grain and serve hot.
Recipe Tips
- How do I maximize the rub’s flavor? Always use freshly ground coffee from a burr grinder. Pre-ground coffee loses its bold, aromatic edge quickly.
- Why let the rub sit on the steak? Resting the steaks with the rub for 20–30 minutes allows the flavors to meld and penetrate the meat, ensuring a robust crust.
- How do I achieve a perfect sear? Use a very hot, dry cast iron skillet or grill. Starting with a dry pan (no oil) creates a crisp, caramelized crust.
- How do I ensure the steak is cooked perfectly? A meat thermometer is essential. Check the internal temperature to avoid overcooking or undercooking.
What To Serve With Coffee Rub Steak
This bold, smoky steak pairs wonderfully with sides that complement its rich flavors:
- Crusty bread or garlic bread
- Creamy mashed potatoes or sweet potato fries
- A peppery arugula salad with lemon vinaigrette
- Grilled corn on the cob with herb butter
How To Store Coffee Rub Steak
- Store: Place cooled leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat: Gently reheat in a skillet over low heat or in an oven at 250°F / 121°C until warmed through. Avoid microwaving to maintain the steak’s texture.
Coffee Rub Steak Nutrition Facts
- Calories: 285 kcal
- Protein: 25g
- Fat: 20g
- Carbohydrates: 3g
- Sugar: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why use coffee in a steak rub?
Coffee adds a deep, earthy flavor that enhances the meat’s richness and creates a bold, caramelized crust when seared.
Can I use a different cut of steak?
Yes, cuts like sirloin or New York strip work well, but ribeye is preferred for its marbling and flavor.
Can I prepare the rub ahead of time?
Yes, you can mix the rub and store it in an airtight container for up to a month. Use freshly ground coffee when applying for the best flavor.
Try More Recipes:
- Gordon Ramsay’s Philly Cheesesteak Sloppy Joes Recipe
- Gordon Ramsay’s Pan-Seared Steak Recipe
- Gordon Ramsay’s Sirloin Steak Recipe
Gordon Ramsay Coffee Rub Steak Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes285
kcalA bold and smoky ribeye steak crusted with a coffee, sugar, and spice rub, seared to juicy perfection. This easy recipe delivers addictive flavors in just 40 minutes.
Ingredients
4 ribeye steaks (or similar cut)
28g fresh coffee grounds
15g dark brown sugar
8g smoked paprika
6g sea salt or Maldon
2g black pepper
1.5g garlic powder
1.5g onion powder
Directions
- Mix coffee, sugar, paprika, salt, pepper, garlic powder, and onion powder in a small bowl.
- Pat steaks dry and rub 1–2 tsp of the mix on each side. Let sit for 20–30 minutes.
- Heat a grill or cast iron skillet to 450°F / 232°C.
- Sear steaks for 2–3 minutes per side, flipping once, until internal temperature reaches 130°F / 54°C for medium-rare.
- Rest under foil for 15 minutes.
- Slice against the grain and serve hot.
Notes
- Grind your coffee fresh with a burr grinder. Pre-ground coffee loses its edge fast.
- Let the rub sit on the steak a full 30 minutes. It’s not optional.
- Use a thermometer. Internal temp is the only true measure. No poking.
- Cast iron > nonstick. If indoors, use a cast iron pan with no oil at first. Dry sear wins.
