Coffee-Rubbed Skirt Steak

I'm so excited to share this one with you because honestly, the first time I made coffee rubbed ribeye steak, I couldn't believe how good it turned out. Donald actually asked me if I'd secretly taken grilling lessons when he wasn't looking. I mean, come on—a coffee rub on steak sounds a little crazy, right? But that's exactly why it works so beautifully.

Jump to:

• Why You Will Like This Coffee Rubbed Ribeye Steak
• For The Coffee Rub For These Steaks
• Grilling Instructions For Coffee Rubbed Ribeye Steak
• Storage And Reheating Your Coffee Rubbed Ribeye
• Pro Tips For Making The Best Coffee Rubbed Ribeye
• Frequently Asked Questions About Coffee Rubbed Ribeye Steak
• Recipes You May Like
• Final Thoughts On Coffee Rubbed Ribeye Steak
• Coffee Rubbed Ribeye Steak

Here's the thing about this recipe: the coffee grounds don't make your steak taste like you're biting into a cup of coffee. Not even close. Instead, they add this rich, deep, smoky layer of flavor that makes the meat taste absolutely incredible. The coffee rubs together with brown sugar and warm spices to create a crust that's crispy on the outside while keeping the inside juicy and perfectly tender.

When Alex turned 12, Donald decided to finally fire up the grill more often, and we started experimenting with different steak seasonings. We tried a few recipes that were pretty good, but when I found the idea of using coffee grounds, something just clicked. The whole family loved it so much that it's now a regular Saturday night dinner at our house. Sarah always asks me to make extra so she can have leftovers for lunch the next day.

If you're looking for an easy weeknight dinner that actually feels fancy and restaurant-quality, this is absolutely your recipe.

Why You Will Like This Coffee Rubbed Ribeye Steak

• Takes just 15 minutes total from prep to dinner
• Uses simple ingredients you probably already have in your kitchen
• Makes your house smell absolutely amazing while cooking
• Impresses family and guests without requiring any special grilling skills
• The coffee rub adds complexity that regular salt and pepper steaks don't have
• Ready in time for busy weeknights but fancy enough for special occasions

For The Coffee Rub For These Steaks

The magic really happens in the dry rub, so don't skip this part. You're going to mix everything together first, and I promise it's incredibly simple.

Ingredients for the rub:

• ¼ cup ground coffee (or instant espresso—either one works perfectly)
• 2 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chili powder
• 2 teaspoons black pepper
• 3 to 4 ribeye steaks about 1 to 1.5 inches thick

A quick note about the coffee: I use either regular ground coffee or instant espresso powder. Since my coffee maker is basically my best friend before 7 AM anyway, I usually have both on hand. If you use instant espresso, the flavor will be a bit more concentrated. The ground coffee gives a slightly softer, more subtle coffee taste. Either way, it's delicious.

Grilling Instructions For Coffee Rubbed Ribeye Steak

Step 1: Mix Your Rub

In a small bowl, combine the coffee, brown sugar, cumin, paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Stir everything together really well so the brown sugar doesn't clump up. (I learned this the hard way once when I didn't mix it enough and had sugar chunks on my steak!)

Step 2: Season The Steaks

Pat your ribeye steaks dry with paper towels—this is important because dry meat gets a better crust on the grill. Sprinkle the rub generously over both sides of each steak, and then use your hands to massage it into the meat. Don't be shy here. You want a nice thick coating.

Step 3: Let Them Rest

Place your seasoned steaks on a plate and let them sit at room temperature for at least 20 minutes. This step really matters because cold meat doesn't cook evenly. I usually prep these while we're finishing lunch or getting the table ready, so the timing works perfectly.

Step 4: Heat Your Grill

Get your grill nice and hot over direct heat. I preheat mine for about 5 minutes. You want it really hot—this is what creates that beautiful crust on the outside of the steak.

Step 5: Sear Over Direct Heat

Place your steaks directly over the heat for 1 to 2 minutes without touching them. Seriously, just let them sit there. Then flip them and cook for another 1 to 2 minutes on the other side. You're not cooking them all the way through yet—you're just getting that gorgeous crust.

Step 6: Move To Indirect Heat

Move your steaks away from the direct heat and close the lid on your grill. Let them cook over indirect heat (meaning no flames directly underneath) for 2 to 3 minutes. This lets the inside cook gently while that crust stays perfect.

Step 7: Check The Temperature

Use a meat thermometer to check the internal temperature. For medium-rare, you're looking for 130 to 135 degrees. For medium, aim for 140 degrees. Donald always likes his closer to 145 degrees, which is still nice and juicy. (Every person has their own preference, and there's no judgment here!)

Step 8: Rest Before Serving

This is the hardest part, I know. Remove your steaks from the grill and let them rest for at least 5 minutes before slicing into them. Resting helps keep all those delicious juices inside the steak instead of ending up all over your plate. Trust me on this one—it makes a huge difference.

Storage And Reheating Your Coffee Rubbed Ribeye

If you happen to have leftovers (which sometimes happens at our house), store them in an airtight container in the refrigerator for up to 3 days. The flavor actually gets a tiny bit better the next day because the spices continue to develop.

To reheat, I slice the steak thinly and warm it up in a skillet over medium heat for just a minute or two on each side. You can also reheat it gently in the oven at 300 degrees for about 5 minutes. Whatever you do, don't microwave it—that'll dry it out and nobody wants that.

You can also freeze cooked steak for up to 2 months. Just wrap it tightly in foil and place it in a freezer bag. Thaw it overnight in the refrigerator before reheating.

Pro Tips For Making The Best Coffee Rubbed Ribeye

• Don't skip the resting time before grilling. I really can't stress this enough. Cold steak straight from the fridge will cook unevenly.
• If you don't have a meat thermometer, honestly invest in one. It takes all the guesswork out of grilling and I use mine constantly. A digital one costs like $15 and has changed my cooking game.
• The brown sugar in the rub can burn if your grill gets too hot. Keep an eye on it, and if you notice the rub charring too much, move the steaks to a slightly cooler spot on the grill.
• Really, truly press the rub into the meat with your hands. A gentle massage helps it stick and creates a better crust.
• Can you imagine how delicious these would taste served alongside garlic butter steak bites? I sometimes make both together for a fun surf-and-turf vibe at dinner.

Frequently Asked Questions About Coffee Rubbed Ribeye Steak

What exactly does the coffee rub do to ribeye steak flavor?

The coffee grounds add a subtle bitterness and richness that brings out the natural beef flavors. It's not like drinking coffee at all. Instead, it adds depth and complexity. The brown sugar balances the coffee with just a hint of sweetness, and then all those warm spices layer together to create something really special. It's honestly one of my favorite flavor combinations now.

Can I use instant coffee instead of ground coffee for this coffee rub steak?

Absolutely! Instant espresso powder works beautifully and gives you a slightly more concentrated coffee flavor. If you use instant coffee, you might want to use just 3 tablespoons instead of the full ¼ cup because it's more potent. Start with less and you can always add more. Ground coffee is a bit milder, so that's why I use the full amount with that. Either way, your steak will turn out amazing.

What is the best internal temperature for grilled ribeye steak?

For medium-rare, aim for 130 to 135 degrees. For medium, go for 140 to 145 degrees. If Donald had his way, he'd eat everything at 145 degrees or higher, but honestly, a good ribeye really shines when it's not cooked too far past medium. Remember that the steak will keep cooking a bit while it rests, so you can pull it off the grill about 5 degrees before you want your final temperature.

How long should coffee rubbed ribeye rest before grilling?

I always let mine rest for at least 20 minutes at room temperature before they hit the grill. This makes sure they cook evenly throughout. Cold steak straight from the refrigerator will have a cold center when the outside is done. I usually prep everything about 20 to 30 minutes before I want to eat, so this timing works perfectly with our dinner routine.

Recipes You May Like

Thinking about other easy grilled meals for your family? Here are some recipes you're going to love:

• Garlic Butter Steak Bites — These little bites are perfect for serving alongside your ribeyes or making a second grilled meal later in the week. They're quick, simple, and honestly addictive.
• Salisbury Steak With Rich Mushroom Gravy — If you want another incredible beef recipe that's just as impressive but easier than grilling, this one's a total crowd-pleaser for weeknight dinners.
• Easy Beef And Broccoli Stir Fry Recipe — For those nights when you want beef but you're short on time, this stir-fry comes together in about 20 minutes and tastes like you ordered takeout.

Final Thoughts On Coffee Rubbed Ribeye Steak

I hope you try this recipe soon because honestly, it's become such a favorite at our house. There's something about serving a steak that's seasoned this beautifully and cooked to perfection that just feels like a win in the kitchen.

The whole process takes less than 20 minutes, but nobody will believe you when you tell them how simple it was. That's the best part about this recipe—it looks and tastes complicated, but it's really just about a good rub, a hot grill, and a meat thermometer.

Give this a try this weekend and let me know how it turns out for your family. I'd love to hear if you have any favorite add-ons or if Alex and Sarah's friends ever get as excited about your dinner as mine do about ours!

Print