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homemade coffee rub recipe.

Homemade Coffee Rub

Author: Rika
39kcal
5 from 1 vote
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Prep 5 minutes
This homemade coffee rub is made of the best herbs and spices that will add richness and deliciousness to your meat.
Servings 2 (enough for 2 large steaks or a 4-pound roast)
Course seasoning
Cuisine American

Ingredients

  • 1 tablespoon ground dark-roast coffee 
  • 1 tablespoon dark brown sugar
  • 1 tablespoon ancho chili powder
  • ½ tablespoon smoked paprika

Method

  1. In a small mixing bowl, combine all of the ingredients.
  2. Transfer the coffee rub to an airtight container or a vacuum-saleable bag. Properly stored, it can last up to two years in the freezer or up to 6 months in in a cool dark place.

Nutrition

Calories39kcalCarbohydrates9gProtein1gFat1gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gSodium69mgPotassium130mgFiber2gSugar6gVitamin A2048IUVitamin C1mgCalcium22mgIron1mg

Notes

Variations. You can modify the rub by adding your favorite spices. Ground cumin and/or coriander would make a great addition to this rub. 
How to Apply Coffee Rub to Tender Cuts of Steak
Here's how to apply coffee rub to tender cuts of steaks, such as ribeye, top sirloin steak, filet mignon, and strip steak). These tender cuts don't need to be marinated or tenderized. 
  • Remove the steak from the refrigerator.
  • Pat the steak dry with paper towels.
  • Season the steak generously with kosher salt and freshly ground black pepper. The recommendation is about ¾ - 1 teaspoon of salt per pound of meat.  
  • Rub and coat the steak well on both sides (about 2 tablespoons of rub per 2 - 2½ pounds of meat).  Pat the dry rub gently with your fingers so it adheres then shake off any excess rub.
  • Let the steaks stand at room temperature for 30 minutes before cooking.
How to Apply Coffee Rub to Tougher Cuts of Meat
Here's how to apply coffee rub to tougher cuts of meat, such as tri-tip, skirt steak, hanger steak, flank steak, and chuck.
  • Pat the meat dry with paper towels.
  • Season the meat generously with kosher salt and freshly ground black pepper. The recommendation is about ¾ - 1 teaspoon of salt per pound of meat.  
  • Rub and coat the meat well on both sides  (about 2 tablespoons of rub per 2 - 2½ pounds of meat). Pat the dry rub gently with your fingers so it adheres then shake off any excess rub.
  • Put the seasoned meat on top of the wire rack over a baking sheet, cover, refrigerate, and marinate from 2 to 18 hours depending on the type of beef cuts.
  • Remove from refrigerator at least 40 minutes before cooking.

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