Java Rubbed Steak


3 tablespoons finely ground coffee beans

5 teaspoons dark brown sugar

1 tablespoon paprika

11⁄2 teaspoons dried oregano

11⁄2 teaspoons freshly ground black pepper

11⁄2 teaspoons mustard powder

3⁄4 teaspoon finely ground red pepper flakes

1 tablespoon kosher salt, plus more

2 16-ounce boneless New York strip steaks (about 1 inch thick)

2 tablespoons vegetable oil


  1. Mix ground coffee, brown sugar, paprika, dried oregano, pepper, mustard, red pepper flakes and salt in a small bowl.
  2. Season steaks with salt, then coat with 5 tsp. spice rub per steak. Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours. Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.

    4. Preheat oven to 400°.  Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120°, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes.

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