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Recipe of the Month: Sassy Coffee-Rubbed Steak


This isn’t steak as you know it. Chef Rick’s recipe of the month has taken a classic favourite and added a sassy rub to awaken your taste buds. The intensely rich and deep flavours of the coffee-rubbed steak are a mouthwatering alternative to the old salt and pepper seasoning. Chef Rick recommends grilling steak on the bone to bring out the best of the flavours, but any cut of meat will work with this recipe.

Recipe of the Month: Sassy Coffee-Rubbed Steak

Ingredients Equipment
1/4 Cup finely ground dark-roast coffee Mixing Bowl
1/4 Cup chili powder Storage Container
1/4 Cup brown sugar, tightly packed Baking Paper
2 Tablespoons smoked paprika Catering Tongs
2 Tablespoons sea salt Clingfilm
1 Tablespoon ground cumin Probe Thermometer
2 Teaspoons cocoa powder

What Steak Should You Use?

Chef Rick recommends grilling two steaks on the bone for this recipe. The tender and buttery tenderloin of a t-bone works well, along with a porterhouse. And the high fat content of the rib-eye gives the steak an incredibly beefy flavour. Boneless sirloin or fillet steak work well too.

To Make Your Sassy Coffee-Rubbed Steak

1. Mix all the ingredients for the rub in a bowl and place in an air tight storage container until it’s ready to use.
2. Place the steaks on a tray lined with baking paper and sprinkle each side generously with the sassy seasoning.
3. To really infuse the flavour wrap the steaks in clingfilm and place in a refrigerator for 8 to 24 hours.
4. Take the steaks out of the refrigerator and let them stand at room temperature for about 15 to 20 minutes so they cook evenly.
5. Preheat the barbecue and coat the grill with peanut oil as it can withstand high temperatures without burning and tainting the steaks.
6. Grill the steaks on a high heat to lock in the flavours for 3 to 4 minutes per side or until the center reaches 60°C, giving you a juicy medium rare steak. Use a probe thermometer to check the core temperature of the steak.
7. Rest for 2 minutes before serving so the juices envelop every inch of the steaks. The larger the steak the longer it will need to rest with 1 minute resting time for every 100g of meat.


Chef Rick Tip: Change the profile of this rub by substituting the Ancho chili powder with ground coriander and substitute paprika with allspice. This South African inspired flavour will transform your steaks with a warm and fragrant taste that has a refreshingly citrusy twist.

 How much do you know about coffee? Check out our blog on which country drinks the most coffee to discover its origin and how it’s adored across the globe. Coffee is a big enterprise, you’d be missing a trick if you didn’t see how you can cash in on Australia’s robust caffeine economy. 

Chef Rick Tarantino is a famous TV chef and entrepreneur specialising in developing food, recipes and kitchen products. Chef Rick, as he’s known in the media, has travelled the world, inspiring amateur and professional chefs alike, with delicious recipes and endless knowledge at his disposal.
With a degree in food science and 10 years working as an executive and professor at the Johnson & Wales University, he has since developed a number of businesses and has years of catering equipment expertise, combined with an immense understanding of the food industry.

Take a look at Chef Rick’s website for more mouth watering recipes.

By Briony Cook

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