Coffee Rubbed Steak Strips

The intoxicating smell and delicious taste of coffee is one of the miracles of this world. So, why limit its use to just that morning jolt? I’m a big fan of using coffee to enhance the chocolate flavor of a dessert or the savory goodness of an amazing steak. My family likes this dish on the sweeter side to offset the bitterness of the coffee, but adjust the amount of honey to suit your taste. And feel free to turn up the heat with additional chipotle powder or cayenne. Go ahead, live it up a little!

CONTAINER #1

1½ tsp finely ground coffee
¼ tsp chili powder
1 tsp (5 ml) granulated onion
½ tsp dry mustard
¾ tsp paprika
¾ tsp sea salt
Freshly ground black pepper to taste
1½-2 pounds (907 g) steak, cut into strips (I like top sirloin or New York strip)
2 TBSP (30 ml) honey, slightly warmed if needed, for drizzling
3 cloves garlic, minced
CONTAINER #2

2 TBSP (30 ml) coconut oil
Serves 4

Prep Day:

In a small bowl, mix the coffee, chili powder, granulated onion, mustard, paprika, sea salt, and pepper.
In a 1-gallon zip-top bag, add the steak strips, honey, garlic, and spice mixture. Remove any air from the bag, and seal. Using your hands, squish the meat and spices around to coat all the pieces of meat.
Store the bag in the refrigerator or a cooler until ready to use.
Serving Day:

In an electric skillet set to medium-high heat, heat the coconut oil.
Add the seasoned steak strips to the skillet, stir to coat them in the oil, and let them sit without touching so that they brown slightly, about 2 minutes.
Cook, stirring occasionally, until the steak is browned but remains pink inside, about 3 more minutes.

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Coffee Rubbed Steak Strips are smoky, peppery, and weeknight-fast. Steak strips get a rub of coffee, chili powder, paprika, and garlic, then sear hard in coconut oil until browned outside and rosy within — finished with a warm honey drizzle that plays off the bitter, dark crust.

Pro Tips

• The coffee in the rub adds deep, roasted bitterness that makes the beef taste more intensely beefy — it doesn't make the strips taste like coffee.
• Squish the steak strips around in the bag with the rub, honey, and garlic so every piece is coated before the pan is even hot.
• Let the strips sit without touching for the first 2 minutes so they brown properly — stir too early and you'll steam the meat instead of searing it.
• Cook until browned but still pink inside (about 3 more minutes past the initial sear). Overcooked strips lose the juicy contrast that makes this dish work.
• Drizzle the warmed honey over at the end rather than cooking it in the pan, so you get sweet glaze pockets against the spicy, coffee-dark crust.

Frequently Asked Questions

What steak works best for strips?

Sirloin, flank, or skirt steak all cut into strips beautifully. Whatever you choose, cut against the grain so the quick-seared strips stay tender.

Is this steak recipe paleo?

Yes: coffee, chili powder, paprika, granulated onion, dry mustard, garlic, and honey on steak, seared in coconut oil. No soy, sugar blends, or gluten.

Can I make the rub ahead?

Absolutely — mix the dry rub in a jar and keep it ready. The full bagged prep (steak + rub + honey + garlic) also freezes well for instant dinners.

How spicy is the rub?

Mildly warm — the chili powder gives gentle heat while the paprika and coffee keep the profile smoky and deep rather than fiery.

Recipe Card

Stav Kogan

Coffee Rubbed Steak Strips

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• ¼ tsp chili powder
• 1 tsp granulated onion
• ½ tsp dry mustard
• ¾ tsp paprika
• ¾ tsp sea salt
• 2 TBSP honey, slightly warmed if needed, for drizzling
• 3 cloves garlic, minced
• 2 TBSP coconut oil

Method

 

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