Coffee Rub Steak w/ Balsamic Honey Glaze

Coffee rub steak with a balsamic honey glaze

If you need a foolproof recipe that’s ready to impress, check out this delicious coffee rubbed steak. With a unique flavour profile and the perfect balance of savoury and sweet, this coffee rub steak recipe never disappoints.

Coffee rub steak with a balsamic honey glaze

Coffee-Chocolate Rub Steak w/ Balsamic Honey Glaze

Blake Hall
Savoury and sweet with rich, unique, and delicious flavours.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Servings 4 people

Ingredients
  

Steak

  • 4 steaks (1 inch thick)
  • 2 tbsp olive oil
  • Salt (to taste)
  • Black pepper (to taste)

Coffee-Chocolate Rub

  • 4 tbsp finely ground coffee
  • 2 tbsp dark chocolate (finely grated)
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tsp brown sugar
  • 1 tsp chilli powder
  • 1 tsp onion powder

Balsamic Honey Glaze

  • 1/4 cup balsamic vinegar
  • 3 tbsp honey
  • 1 pinch salt
  • 1 pinh black pepper

Instructions
 

  • If you aren’t using our Smoky Espresso rub, mix together the ground coffee, grated dark chocolate, smoked paprika, garlic powder, brown sugar, chili powder, and onion powder in a bowl. Set aside.
  • Pat the steaks dry with paper towels. Brush them lightly with olive oil on both sides. Season with salt and black pepper to taste.
  • Coat each steak generously with the coffee-chocolate rub, pressing it onto the meat.
  • Let the steaks sit with the rub for at least 30 minutes at room temperature.
  • Combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat until it thickens slightly, about 5-7 minutes. Season with salt and pepper. Set aside.
  • Heat your BBQ grill to medium-high (I find around 450 degrees F to be the sweet spot). Cooking times will vary based on grill heat and steak thickness, but I typically grill the steaks for about 4-5 minutes per side for medium-rare. Adjust the time based on your preferred doneness.
  • Brush the steaks with the balsamic-honey glaze in the last minute of grilling.
  • Take the steaks off the grill and let them rest for 5 to 10 minutes to redistribute the juices.
  • Enjoy your steaks with your choice of sides. See my favourite sides to serve with coffee rubbed steak below.

Notes

Need a ready-to-go option? Try our delicious smokey espresso spice rub to streamline this recipe while still achieving mouthwatering results. Our Smokey Espresso rub contains the perfect balance of ground coffee, smoked paprika, onion powder, ground coriander, ground cumin, chipotle powder, garlic granules, salt, and raw sugar.
Keyword Barbeque
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My Side Recommendations

You can’t go wrong with the standard sides of grilled veggies or a fresh salad. But a steak this good calls for some extra special sides.

To step it up a notch, I recommend pairing your coffee rubbed steak with smashed potatoes and whole roasted cauliflower for the ultimate comfort food meal.

  • Smashed Potatoes — Steak and potatoes are the perfect combo. These smashed potatoes perfectly balance the rich, earthy flavour of the coffee rub steak and come together for a satisfying combination.
  • Whole Roasted Cauliflower — Along with smashed potatoes, roast up this cauliflower and you’ve got your veggie, meat, and starch for the perfect all-around meal.

Chef’s Comments

  • For cheap coffee grounds, I sometimes use Vittoria which you can buy from Coles but if your regular cafe sells ground coffee that will likely have a better flavour profile.
  • To amp up the heat, I’ll add a bit of cayenne. As I always say, don’t be afraid to experiment with your spices! Last time I made this coffee rub steak, I added in ¼ tsp cayenne, ¼ tsp of cumin, and a hint of brown sugar and it completely changed the flavour profile.
  • I know I just said to play around with the spices. But a word of warning: Don’t play around with the amount of coffee. You want a subtle hint of espresso, not a steak that tastes like a cup of Folgers. And yes, I went a little overboard with coffee grounds once and found this out the hard way.
  • To bring through as much flavour as possible, grind your own coffee beans
  • For the steaks, I always opt for grass fed. It’s pricier, yes. But it’s also healthier and the tenderness of a grass fed steak offset by the nice crust that forms on the outside creates the perfect contrast.
  • I’m usually more of a medium guy when it comes to my steaks but for this, I recommend sticking to medium rare. As the steak rests, the fat and juices blend with the coffee rub and it’s out-of-this-world good!

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