Coffee Encrusted Steak

Coffee Encrusted Steak

I’m not the biggest coffee fan in the world.  But, my husband is.  (Scratch that…my Sister-in-law is!) I love the smell of coffee and the idea of coffee. I occasionally will partake in a frappuccino or something like that. But when it comes to a regular ole cup of joe…no thanks, my taste buds find it far too bitter.  However, this one time we were at a steak house and something on the menu arrested my attention: coffee encrusted steak. On a whim, I decided to try it.  What did I say about bitterness and coffee earlier? So not true with this steak.  It was the perfect combination of savory flavor with a crunchy crust.  Soon after this culinary experience, I started searching the web for similar recipes.  I struck gold one day.  It has been the request of my husband for his birthday dinners the past few years.  And when he requests this, I am happy to oblige!  Now, much like country ham and red eye gravy, you need to save this dish for a once or twice a year delicacy.  The salty deliciousness of it is most wonderful.  But you might start to have chest pains if you made a regular diet of it.  (Hey, I’m just keeping it real and trying to save one life at a time!) But, friend, you’ve got to try this. You’ve just got to! Your taste buds probably have not been introduced to such delight yet.  Oh boy, get ready.  Your mouth is going to have quite the party!

Reach For:

4 Rib Eye Steaks (8 oz)

kosher salt, to taste

paprika, to taste

freshly ground pepper, to taste

1 TBSP olive oil, divided

1 TBSP butter, divided

ground coffee (any flavor-decaf or regular)



Season steaks with salt, paprika, and pepper; dredge in coffee grounds.  Heat a

skillet over medium heat.  Add ½ TBSP butter and ½ TBSP olive oil to the skillet

and heat until butter is just beginning to brown.  Cook two steaks at a time for 3-5

minutes on each side, adding remaining butter and olive oil to cook the remaining

steaks after the first batch is done.   Let the meat rest on a plate covered with foil for

5-10 minutes before serving.


Yields: 4 servings


Recipe Source:

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2 Comments on “Coffee Encrusted Steak”

  1. Pingback: Gina Neely’s Spicy Creamed Spinach | Reaching Beyond My Reach

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