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.)