Coffee-Rubbed Fillets

I had my first coffee rubbed steak on vacation in Maui. I had been there for two weeks and have eaten my share of fresh fish and roasted pork. Both were excellent but, my taste buds were craving something different. I found a coffee-rubbed ribeye on the menu ordered it and fell in love.

Coffee rubs are used to tenderizer and seal in moisture. Additionally, the acidity of coffee cleanses the palate enriching the flavor of meats. Trying to duplicate my restaurant experience at home I purchased processed coffee rubs but, too often the rubs were too salty, or spicy, or overpowered the meat.

I began throwing together my own blends and after a few failures, I found what I consider the perfect coffee rub. The right rub, however, is only half of the success. The cooking technique is just as important. Below is my version of the perfect coffee-rubbed beef fillets.

Start with a high-quality coffee bean. I use a medium roast as the dark can overpower, but that’s a personal preference only. Set your coffee grinder to fine, or espresso, and grind the beans. Place the coffee in a small bowl.


Add equal parts of ground Himalayan pink rock salt, raw sugar, garlic powder, cracked black pepper, chili powder, paprika, and dried oregano.


Start with a lesser amount of the ginger, mixing and tasting after each addition to achieve the desired sweetness for your taste. You want a hint of the tangy sweetness that ginger brings but too much will overpower the other spices very quickly. Go slow. It’s easier to add more than overcompensate for too much.


Because there is plenty of salt and pepper in the rub I do not salt and pepper the steaks. But, this is the time to do that if you like.

Rub the coffee rub on the steaks. If you are new to coffee rubs start out slow. Sprinkle and rub in small increments evenly coating with a thin layer. You want to create a nice seal for the meat, but you don’t want to taste the rub. It is there to enhance the meat’s flavor not become the flavor.

You don’t want to see excess rub on and around the meat. Personally, I rather you have too little on the first attempt. The more you use rub the more confidence you’ll gain.

˅ Too much ˅

Heat a cast iron skillet over high heat. Add the butter and melt. Place the steak in the skillet and heat until golden brown. Flip the steak over and cook 2 more minutes. This is searing the steak. The actual cooking of the steaks is done in the oven.


Transfer to a baking sheet and cook in a preheated 425°F oven for 10 – 12 minutes. Adjust time up or down to preferred doneness. Need help with the cooking time? Here’s a comprehensive *  cooking chart. *

Let steaks rest 5 minutes before serving. – Ella


Coffee Rubbed Fillets

  • Servings: 2
  • Difficulty: easy
  • Print


• 2 tablespoons finely ground coffee
• 1 tablespoons ground Himalayan pink rock salt, or kosher salt
• 1 tablespoons raw sugar
• 1 tablespoon garlic powder
• 1 tablespoon cracked black pepper
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 1 teaspoon ground ginger
• 2 thick prime beef fillets
• 2 tablespoons butter


  1. Combine the spices in a bowl.
  2. Preheat oven to 425°.
  3. Rub the coffee rub onto steaks creating a thin seal.
  4. Heat a heavy skillet, cast iron if you have it, heat the oil over high heat.
  5. Melt the butter in the skillet and cook the steaks until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to the desired doneness.
  6. Remove and let rest 5 minutes before slicing.


4 thoughts on “Coffee-Rubbed Fillets

  1. Pingback: Bistecca Rasatain – The Wacky Spoon

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