Homemade Coffee Rub Recipes

STEAK COFFEE RUB

Steak Coffee Rub image

This gives steak an extra flavor kick! Rub on a steak and grill!

Provided by Dwaine

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon espresso coffee powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon chili powder

Steps:

Whisk espresso powder, onion powder, paprika, brown sugar, black pepper, salt, and chili powder together in a bowl.

Nutrition Facts : Calories 28.4 calories, Carbohydrate 6.6 g, Fat 0.4 g, Fiber 1.1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 590.9 mg, Sugar 4.1 g

COFFEE GROUNDS RUB

Coffee Grounds Rub image

Provided by Food Network

Categories main-dish

Time 20m

Yield 2 steaks

Number Of Ingredients 5

Ingredients

2 tablespoons coffee grounds (from brewed coffee)
1 tablespoon black peppercorns
2 New York strip steaks
Kosher salt
1 tablespoon vegetable oil

Steps:

Make sure the coffee grounds are dried out. If they are still damp, spread them on a baking sheet and place in a 350-degree-F oven until just dry, 6 to 10 minutes. Remove from the oven and let cool.
Place the coffee grounds and peppercorns in a spice grinder and grind until the pepper is coarse. Pat the steaks dry with a paper towel and sprinkle liberally with salt. Sprinkle generously with the rub, making sure to coat the steaks well. Press the rub into the steaks.
Heat a cast-iron skillet over medium-high heat until hot and add the oil. Add the steaks and cook until a nice crust forms and the steaks are cooked to your liking, about 4 minutes per side for medium rare.

COFFEE-CHILE DRY RUB

Coffee-Chile Dry Rub image

This easy-to-make seasoning mixture gives meat a spicy, slightly sweet flavor. Apply a thin coating before grilling beef, pork or lamb. Or use as a condiment to season the meat once you've carved and portioned it.

Provided by Matt Lee And Ted Lee

Categories barbecues

Time 5m

Yield About 1 cup, enough for 4 to 6 large steaks

Number Of Ingredients 6

Ingredients

1/4 cup finely ground dark-roast coffee
1/4 cup ancho chile powder
1/4 cup dark brown sugar, tightly packed
2 tablespoons smoked paprika
2 tablespoons kosher salt
1 tablespoon ground cumin

Steps:

In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 14 grams

EASY COFFEE RUB FOR MEAT

Easy Coffee Rub for Meat image

Coffee can be used as a great way to start your day...or end it, at the grill. The dark and toasty undertones from the coffee in this dry rub pair well with dark meats. Any freshly ground coffee beans will work; choose dark roast for the biggest coffee flavor or a lighter roast if you're looking for something a little more subtle. Use on: Chicken thighs, duck, beef, lamb Make Ahead Tip: Store in an airtight container for up to 1 month.

Provided by CaliforniaJan

Categories Low Protein

Time 5m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 3

Ingredients

1/2 cup finely ground coffee
1/4 cup fresh coarse ground black pepper
3 tablespoons kosher salt

Steps:

Combine all ingredients and use on your desired protein for a dark, rich flavor. Below are suggested marinading times.
EXTRA-FIRM TOFU.
30 minutes to overnight.
2-3 minutes per side.
SALMON FILLET.
30 minutes.
3-5 minutes per side.
CHICKEN BREAST boneless, skinless.
2 hours to overnight.
6-8 minutes per side; 165°F.
CHICKEN THIGHS boneless, skinless.
2 hours to overnight.
6-8 minutes per side; 165°F.
CHICKEN THIGHS bone-in, skinless.
2 hours to overnight.
15-25 minutes, turning occasionally; 165°F.
DUCK BREAST boneless, skinless.
2 hours to overnight.
4-8 minutes per side; 150°F.
PORK CHOPS bone-in, 3/4" thick.
2 hours to overnight.
3-4 minutes per side; 145°F.
PORK TENDERLOIN.
2 hours to overnight.
14-16 minutes, turning occasionally; 145°F.
FLANK STEAK.
2 hours to overnight.
6-8 minutes per side; 140°F for medium.
STRIP STEAK bone-in, 3/4"-1" thick.
2 hours to overnight.
4-5 minutes per side; 140°F for medium.
LAMB LOIN CHOPS.
2 hours to overnight.
5-6 minutes per side; 145°F for medium.

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