Coffee pepper crusted steak
Juicy grilled or pan-seared steaks with a bold, smoky crust from BADIA Coffee Pepper Rub.
Ingredients
Everything you need
2
Beef steaks (ribeye, New York strip, sirloin, or flat iron), about 10–12 oz each
2 tbsp
BADIA Coffee Pepper Rub
1 tbsp
Olive oil (optional)
Instructions
- Pat the steaks dry with paper towels.
- Lightly brush both sides of the steaks with olive oil, if desired.
- Generously season all sides of the steaks with BADIA Coffee Pepper Rub, pressing the seasoning into the meat.
- Let the steaks rest at room temperature for 20 to 30 minutes before cooking. For deeper flavor, refrigerate for up to 8 hours, then bring to room temperature for 30 minutes before cooking.
- Preheat a grill or cast iron skillet over high heat.
- Cook the steaks for 3 to 4 minutes per side, or until the desired level of doneness is reached.
- Remove from the heat and let rest for 5 to 10 minutes. Serve with green beans, asparagus, mashed potatoes, or a fresh salad. For a steakhouse-inspired finish, top with mushroom sauce or horseradish aioli.
