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coffee rubbed grilled steak bites

Coffee Rubbed Grilled Steak Bites

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Prep Time 15 minutes
Cook Time 8 minutes
Resting Time 5 minutes
Total Time 28 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Equipment

  • 1 Grill or Grill Pan
  • 1 Mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring spoons set
  • 1 Tongs
  • 1 instant-read thermometer
  • 1 plate or tray
  • 1 aluminum foil sheet

Ingredients
  

  • 1 1/2 pound sirloin steak trimmed and cut into 1-inch cubes
  • 1 tablespoon finely ground coffee dark roast
  • 1 tablespoon brown sugar packed
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper optional
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter melted, optional, for finishing
  • 1 tablespoon fresh parsley chopped, optional, for garnish
  • 1 lime cut into wedges, optional, for serving

Instructions
 

  • Pat the steak cubes dry with paper towels and place them in a mixing bowl.
  • In a small bowl combine coffee, brown sugar, salt, smoked paprika, garlic powder, onion powder, black pepper, cumin, and cayenne.
  • Sprinkle the rub over the steak cubes, drizzle with olive oil, and toss to coat evenly.
  • Preheat the grill or grill pan over medium-high heat until very hot.
  • Arrange the steak bites on the grill in a single layer without crowding.
  • Grill for 1 1/2 to 2 minutes per side until a deep crust forms and internal temperature reaches 125-130°F for medium-rare.
  • Transfer steak bites to a plate, tent loosely with foil, and rest for 5 minutes.
  • Toss with melted butter if using, garnish with parsley, and serve with lime wedges.

Notes

Use very finely ground coffee so it adheres and forms a crust rather than a gritty layer; if your coffee is coarse, pulse it briefly in a grinder. Sirloin works best for tenderness and price, but ribeye or strip will be even richer; avoid very lean cuts that can dry out. Keep the grill hot and the pieces well-spaced to promote searing, and resist moving them until a crust forms. Adjust sweetness and heat by tweaking brown sugar and cayenne, and reduce salt by 25% if using table salt instead of kosher. For indoor cooking, open windows and preheat a cast-iron pan until smoking, then cook in batches; a quick butter baste off heat adds gloss and flavor. Leftovers make great steak tacos or salads—chill quickly and rewarm briefly to avoid overcooking.
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