Margaret River Roasting Co coffee-rubbed beef is a simple roast-seasoned steak dinner, pairing the deep, roasted flavor of coffee with brown sugar, smoked paprika, and black pepper. Sear the beef in a hot skillet, then finish it in the oven; serve it sliced across the grain with vegetables or a fresh salad. The coffee should add a subtle bittersweet crust, not make the meat taste like a cup of coffee.
Ingredients
- 1½ lb (680 g) boneless beef sirloin steak, about 1½ inches (4 cm) thick
- 1 tbsp (7 g) finely ground Margaret River Roasting Co coffee, or another medium-roast coffee
- 1 tbsp (12 g) packed brown sugar
- 1 tsp (2 g) smoked paprika
- ¾ tsp (4 g) fine salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral high-heat oil, such as avocado or canola
- 1 tbsp (14 g) unsalted butter
- 1 garlic clove, lightly crushed
- 1 small sprig fresh rosemary, optional
Instructions
- Take the steak from the refrigerator while you prepare the rub, but do not leave it at room temperature for more than 2 hours. Pat it thoroughly dry with paper towels. In a small bowl, combine the ground coffee, brown sugar, smoked paprika, salt, and pepper. Press the mixture evenly over both sides of the steak and along its edges.
- Heat the oven to 400°F (200°C). Set a heavy, oven-safe skillet over medium-high heat until hot, about 3 minutes. Add the oil and swirl to coat the pan. Lay in the steak away from you and sear without moving it for 2 minutes, until a dark crust forms. Turn and sear the second side for 2 minutes. Use tongs to briefly sear the edges if the steak is thick.
- Turn off the burner. Add the butter, crushed garlic, and rosemary, if using. Carefully tilt the skillet and spoon the foaming butter over the steak for about 30 seconds. Transfer the skillet to the oven. Roast for 6 to 12 minutes, turning the steak once if it is cooking unevenly. The exact time depends on thickness and starting temperature, so begin checking early.
- Check the thickest part with a food thermometer, keeping the probe away from the pan. For a USDA FSIS safe minimum, cook a whole cut of beef to 145°F (63°C) and let it rest for at least 3 minutes; the temperature may rise slightly as it rests. If you prefer a more well-done steak, continue cooking and check again. Do not rely on color alone to judge safety.
- Move the steak to a clean cutting board and rest it for 3 minutes. Discard the garlic and rosemary. Slice the steak thinly across the grain, spooning any resting juices over the slices. Serve promptly.
Tips
- Use finely ground coffee so the rub adheres instead of falling off in coarse pieces. A medium roast gives a balanced flavor; a dark roast will make the crust more bitter and intense.
- Dry the steak well before seasoning. Surface moisture makes it steam instead of sear, while a properly heated skillet helps the sugar and coffee form a browned crust.
- Keep the pan ventilated and avoid an excessively high burner. Coffee and sugar can scorch if left in a smoking-hot skillet; if the oil begins smoking heavily, lower the heat before adding the steak.
- If you do not have Margaret River Roasting Co coffee, use any freshly ground medium-roast coffee. The brand is not essential to the method, and espresso-ground coffee can be used if it is finely ground and measured by weight.
Serving Suggestions
Serve the steak with roasted potatoes, mashed potatoes, or crisp oven fries to make a hearty meal. Green beans, asparagus, or a simply dressed salad balance the richness of the beef and buttery pan juices. For a fuller plate, add grilled mushrooms or roasted carrots; their savory or sweet flavors work well with the coffee rub.
A mustard vinaigrette or a small bowl of prepared horseradish makes a lively accompaniment without hiding the crust. If serving bread, choose a crusty loaf for catching the juices. Slice only what you plan to serve immediately, since the steak stays juicier when kept whole until cutting.
Variations
For a warmer, slightly smoky rub, add ¼ tsp (0.5 g) ground cumin or a pinch of cayenne. Use the cayenne sparingly so it does not overwhelm the coffee. You can replace smoked paprika with sweet paprika for a milder, less smoky crust.
For a leaner option, use a thick-cut top sirloin steak and check it early, as a leaner cut can dry out if overcooked. A rib-eye also works, though it will be richer and may release more fat into the skillet. This rub suits lamb chops as well, but use the safe temperature appropriate to the cut and check with a thermometer rather than following the beef timing.
To cook on the grill, sear the seasoned steak over direct medium-high heat, then move it to a cooler part of the grill to finish. Keep a close eye on flare-ups because the brown sugar can burn. Cooking time will vary with the grill, steak thickness, and weather, so use the same thermometer temperature and resting guidance.
Storage and Reheating
Refrigerate leftover beef within 2 hours of cooking, in a covered container, and use it within 3 to 4 days. For best texture, store the steak whole and slice it just before reheating or serving. Freeze tightly wrapped portions for up to 2 to 3 months for best quality; thaw in the refrigerator.
Reheat sliced beef gently in a covered skillet with a tablespoon of water or broth, or in the microwave in short bursts, turning between intervals. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Reheating to that temperature will cook the beef further, so add a little liquid and avoid prolonged heating. Do not leave cooked steak at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Does the steak taste strongly of coffee?
The coffee adds a roasted, bittersweet note to the outside rather than a pronounced coffee flavor throughout. Use a medium roast and keep the rub quantity as written for a balanced crust; a dark roast or extra coffee will taste more assertive.
Can I make the rub ahead?
Yes. Mix the dry ingredients and keep them in a sealed container at room temperature for up to a week. Apply the rub just before cooking for the best sear; if you season the steak early, keep it covered in the refrigerator and cook it within a day.
Can I use ground espresso?
Yes, provided it is finely ground. Espresso powder is more concentrated and can be bitter, so use 1½ tsp (about 3 g) instead of the tablespoon of ground coffee, then adjust next time if you want a stronger coffee crust.
Can I cook this without an oven-safe skillet?
Sear the steak in a regular skillet, then transfer it to a shallow baking dish and finish it in the preheated oven. Scrape in the butter and pan drippings too, but do not put a skillet with a plastic or non-oven-safe handle in the oven.
How do I know which way to slice across the grain?
Look for the long muscle fibers running through the steak. Position your knife perpendicular to those lines and cut thin slices; shortening the fibers makes each piece easier to chew.
Can I use this rub on a different cut of beef?
Yes. It works on thick-cut strip steak, rib-eye, or top sirloin. The time will change with thickness and shape, so use the oven time only as a guide and check the thickest part with a thermometer for the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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