Kona Coffee Rubbed Steak

Name: Kona Coffee Rubbed Steak with Horseradish Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup decaffeinated Kona coffee beans; 2 1/2 tbsp granulated sugar; 2 tbsp Parmigiano Reggiano cheese; 1 tbsp granulated garlic; 1/4 cup kosher salt; 1/2 tbsp black pepper; 1 prime bone-in New York strip steak (about 2 inches thick); 2 tbsp avocado oil; Horseradish cream, for serving; Flaky sea salt, for garnish; 1 sprig fresh rosemary, for garnish

This Kona coffee rubbed steak transforms a prime bone-in New York strip into a steakhouse-quality centerpiece through an aromatic coffee-spice crust and medium-rare grilling technique. The decaffeinated Kona coffee adds subtle depth to the savory rub without bitterness.

🍴Copycat

🌍American 🏷️Steak 🏷️Coffee rub 🏷️Grilled steak 🏷️New york strip

🏷️Bone-in steak

🏷️Steakhouse

-0:00

cookingwithshereenonTikTok

Total

30 min

Servings

2

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

1/2 cup decaffeinated Kona coffee beans
2 1/2 tbsp granulated sugar
2 tbsp Parmigiano Reggiano cheese
1 tbsp granulated garlic
1/4 cup kosher salt
1/2 tbsp black pepper
1 prime bone-in New York strip steak (about 2 inches thick)
2 tbsp avocado oil
Horseradish cream, for servingoptional
Flaky sea salt, for garnishoptional
1 sprig fresh rosemary, for garnishoptional

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Instructions

1
Pour coffee beans into a grinder and grind until fine.
2
In a medium bowl, combine the finely ground coffee, sugar, finely grated Parmigiano Reggiano, granulated garlic, kosher salt, and freshly ground black pepper.
3
Whisk all the rub ingredients together until well combined.
4
Bring your steak to room temperature for 30 minutes before grilling.
5
Place the steak on a tray and drizzle generously with avocado oil. Rub the oil over all sides of the steak.
6
Sprinkle 1 tablespoon of the Kona rub on each side of the steak. Pat and massage the rub into the meat to adhere.
7
Preheat your grill to medium heat. Clean and oil the grates.
8
Place the steak on the hot grill. Grill for 5 minutes per inch, per side for a medium-rare bone-in steak.
9
Halfway through cooking on the first side, rotate the steak 90 degrees to create diamond grill marks.
10
Flip the steak and repeat the grilling process on the other side.
11
Remove the steak from the grill and let it rest on a cutting board for 8 minutes.
12
Slice the steak against the grain. Serve with horseradish cream and a sprinkle of flaky sea salt.

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Tips & Notes

Pro tips

Grind Kona coffee beans fresh 15 minutes before mixing the rub to preserve volatile aromatics that define the flavor profile.
Let the rubbed steak rest at room temperature for 30–40 minutes before grilling; this ensures even cooking and a better crust.
Use a grill thermometer to hold the cooking surface at 500°F+; a hotter grill creates a darker, more caramelized crust without overcooking the interior.
Don't move the steak for the first 4–5 minutes per side; undisturbed contact with heat develops the coffee-spice crust.

Substitutions

Decaffeinated Kona coffee beans → any high-quality decaffeinated coffee (note: use the same amount; acidic varieties may require slightly less)
Parmigiano Reggiano → Pecorino Romano (note: saltier, so reduce kosher salt by 1 tbsp)
Avocado oil → clarified butter or refined grapeseed oil (note: same smoke point; flavor will shift slightly toward butter-forward if using clarified butter)

Storage & make-ahead

Store leftovers wrapped in foil in the refrigerator for up to 3 days; reheat gently in a 300°F oven for 8–10 minutes to avoid drying out.

Equipment

grill or cast-iron skillet · meat thermometer · coffee grinder

Common Questions

Can I use regular coffee instead of Kona coffee?

Yes. Any decaffeinated coffee bean works, though Kona's smoother, less acidic profile complements beef best. Grind fresh beans just before use for optimal flavor.

How do I know when the steak is medium-rare?

Use a meat thermometer: pull the steak at 130–135°F internal temperature. It will carryover-cook 5°F while resting, landing at 135–140°F medium-rare.

Can I make the coffee rub ahead of time?

Yes. Mix the rub up to 3 days ahead and store in an airtight container. Apply it to the steak 30 minutes before grilling for best adhesion.

What if I don't have a grill?

Use a cast-iron skillet or stainless steel pan on high heat. Sear 4–5 minutes per side for a 2-inch steak, then finish in a 400°F oven until target temperature.