grilled strip steaks with coffee rub
Perk up dinner with our Grilled Strip Steaks With Coffee Rub. Coffee, cumin and paprika make an exotic and spicy rub that complements the flavors of the grill.
4 Chairman’s Reserve® strip (top loin) steaks, cut 1 inch thick, 12 to 14 ounces each
2 teaspoons finely ground medium-roast coffee (not French roast or espresso)
1 teaspoon coarse (kosher) salt
1 teaspoon sweet paprika, preferably Spanish or Hungarian
½ teaspoon cumin seeds, coarsely ground in a spice grinder, or ground cumin
½ teaspoon freshly ground black pepper
Pinch of cayenne pepper
- Preheat grill for direct cooking over high heat (500ºF).
- Make the rub: Mix coffee, salt, paprika, cumin, black pepper, and cayenne.
- Season steaks on both sides with rub.
- Lightly oil grill grate. Grill the steaks, with lid closed, turning once, or until instant-read thermometer reads 140ºF for medium-rare, about 10 minutes, or 155ºF for medium, about 12 minutes. Remove from the grill and let stand for 3 to 5 minutes. (Temperature will rise 5ºF to 145ºF for medium-rare or 160ºF for medium.)