Tailgate Coffee Rub
If you love grilling steak but want to go beyond salt and pepper, this is the recipe for you! This signature Coffee Rub creates an unparalleled, dark, and smoky "bark" on high-heat steaks like flat iron or flank. The secret lies in a balanced blend of finely ground coffee and instant coffee powder, combined with brown sugar for binding and a hit of mustard and smoked paprika for savory depth. It's the ultimate flavor boost for your grilled beef!
Yield: about ¾ cup of rub
Prep Time: 5 minutes
Special Equipment: whisk or fork, bowl
Ingredients
2 Tbsp fresh finely ground coffee
2 Tbsp instant coffee (substitute freshly ground coffee if needed)
2 Tbsp kosher salt (leave out for dry brined meats)
2 Tbsp brown sugar, packed
1 Tbsp smoked paprika
1 Tbsp chili powder
1 Tbsp mustard powder
1 Tbsp freshly cracked black pepper
1 Tbsp garlic powder
Directions
Combine the finely ground coffee, instant coffee, kosher salt, brown sugar, smoked paprika, chili powder, dry mustard powder, black pepper, and garlic powder. Whisk or stir all ingredients vigorously until the blend is uniform in color and texture. Ensure the brown sugar is fully broken up and incorporated.
Store in a closed container with a lid and store in a dry, dark place for up to nine months.
To season steak with this rub, pat the steak completely dry. Rub the steak with an even, dense layer just before grilling. Use high heat initially, then switch to indirect heat to prevent the rub from burning.
