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Coffee Grind Rubs

post #1 of 14
Thread Starter 

I had an amazing steak a while back in Hawaii. It was a T-Bone with a coffee grind rub. I was thinking of trying something along those lines out. Anyone on here have a recipe they use?

post #2 of 14

Use the search bar here, there are some very good coffee rubs listed here.

post #3 of 14
Thread Starter 

I only found 1 from 2009. Maybe I misspelled it by accident.

post #4 of 14
Thread Starter 

In case anyone else was looking-


I found a great recipe on-line and cooked up 2 boneless ribeye's for and appetizer tonight. Here's the recipe for the rub and sauce to serve with. I pan fried the steaks while I was smoking chicken thighs.



  • For the rub:

  • 1 tablespoon ground coffee

  • 2 teaspoons brown sugar

  • 1 teaspoon unsweetened cocoa powder

  • 1 teaspoon chipotle powder, or other chili powder

  • Kosher salt and freshly ground black pepper

  • 2 boneless rib eye or strip steaks, each about 1-inch thick (about 1 pound total)

  • 1 tablespoon canola oil

  • For the pan sauce:

  • 2 teaspoons flour

  • 1 cup oatmeal stout or chocolate stout beer

  • 1 tablespoon soy sauce

  • 2 teaspoons molasses



  1. To make the pan sauce, pour off all but 1 tablespoon of fat from the pan. Whisk the flour into the fat in the pan and cook until brown, about 1 minute. Stir in the stout, soy sauce, and molasses and continue to whisk until the sauce is reduced and thickens a bit, 3 to 5 minutes longer. Taste the sauce and season with salt and pepper. Remove the sauce from the heat.

post #5 of 14
Thread Starter 
post #6 of 14

Thanks for the recipes! It looks great.

post #7 of 14

Hi there!


I make coffee dusted steak all the time, (and have even done octopus, bluefish and more), and keep it super healthful and simply by doing just the following:


1. Coat the meat in freshly ground coffee grinds (as a dry rub);


2. Grill as you like.


3. Once off the grill, mop that well, (both sides), through a plate of olive oil, and then put coarse, gray sea salt on it.


That's it.


And they are out of this world!!!!


Cheers! - Leah

post #8 of 14
Thread Starter 

That sounds quite good, Leah. Thanks for the reply.

post #9 of 14

You're very welcome! It's really delicious stuff and so healthful and simple too.


You can also do it just scattered with a "few" grinds in coarse pieces (as in this bison steak photo of mine) or coat the whole meat with fine grounds and all over to get a sealed in coating, (which I do often too).


Regardless, it's just fantastic! Cheers! - Leah


post #10 of 14
Thread Starter 

That looks like a great dish!

post #11 of 14

Thank you! I share your palate for coffee dusted steak indeed - great stuff! Cheers! - Leah

post #12 of 14

I have used instant coffee in my rubs, but never ground coffee.  I was reviewing various rub recipes tonight out of "Smoke & Spice" by Cheryl and Bill Jamison, The Harvard Common Press, Copyright 2014, and found a rub ("Java-Chile Rub", page 31) that has as its primary base "ground coffee". 


Is there any special trick here to avoid getting a mouth full of sand?  For example, a very fine grind?  OR, does the prolonged heat from a low and slow smoke combining with the meat juices break the ground coffee down so that it becomes part of the bark?  This would be helpful before I proceed to ruin a large packer brisket!


Thank you in advance!


- Matt

post #13 of 14
Bloody hell. Another one to add to the must do list
post #14 of 14
A regular grind works well! Sometimes I do it chunkier for more texture & grit! I love coffee dusted steak!!!
Cheers! - Leah
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