Coffee Cocoa Rub Strip

How to Make Coffee Cocoa Rub Strip

1. 1

   Step 1: Combine the coffee-cocoa rub

   In a small bowl, whisk together the finely ground coffee, unsweetened cocoa powder, brown sugar, smoked paprika, garlic powder, kosher salt, and freshly ground black pepper until evenly distributed. Taste a pinch (it will be strong and slightly bitter) and adjust balance if you prefer a touch more sugar or salt.

   For this step

   • 2 tbspFinely ground coffee (instant espresso or finely ground brewed coffee)
   • 1 tbspUnsweetened cocoa powder
   • 1 tbspBrown sugar, packed
   • 1 tspSmoked paprika
   • 1 tspGarlic powder
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Prep the steak and apply the rub

   Pat the strip steak dry with paper towels and let it come to room temperature for 20–30 minutes if time allows (cut prep time considered). Rub the steak lightly with olive oil, then press the coffee-cocoa mixture over both sides in an even layer, coating the edges; let it rest 10 minutes to adhere while you preheat the grill.

   For this step

   • 2 lbNew York strip steak (bone-in or boneless)
   • 1 tbspOlive oil
   
3. 3

   Step 3: Grill over high heat to sear

   Preheat a gas or charcoal grill to high (450–500°F / 230–260°C). Place the steak over direct high heat and sear for 3–4 minutes per side until a dark crust forms, rotating 90° halfway through each side for even char and crosshatch marks. If flare-ups occur, move to a cooler spot briefly.
   
4. 4

   Step 4: Finish to desired doneness

   After searing, move the steak to indirect heat or reduce grill to medium and continue cooking 2–6 minutes per side until the internal temperature reaches 125°F for medium-rare or 135°F for medium when checked with an instant-read thermometer. Remember the steak will rise about 5°F while resting.
   
5. 5

   Step 5: Rest and serve

   Transfer the steak to a cutting board and tent loosely with foil; rest 8–10 minutes so juices redistribute. Slice across the grain into 1/4–1/2-inch slices and serve immediately, optionally with a sprinkle of flaky sea salt or a squeeze of lemon to brighten the rich crust.

1. In a small bowl, whisk together the finely ground coffee, unsweetened cocoa powder, brown sugar, smoked paprika, garlic powder, kosher salt, and freshly ground black pepper until evenly distributed. Taste a pinch (it will be strong and slightly bitter) and adjust balance if you prefer a touch more sugar or salt.
2. Pat the strip steak dry with paper towels and let it come to room temperature for 20–30 minutes if time allows (cut prep time considered). Rub the steak lightly with olive oil, then press the coffee-cocoa mixture over both sides in an even layer, coating the edges; let it rest 10 minutes to adhere while you preheat the grill.
3. Preheat a gas or charcoal grill to high (450–500°F / 230–260°C). Place the steak over direct high heat and sear for 3–4 minutes per side until a dark crust forms, rotating 90° halfway through each side for even char and crosshatch marks. If flare-ups occur, move to a cooler spot briefly.
4. After searing, move the steak to indirect heat or reduce grill to medium and continue cooking 2–6 minutes per side until the internal temperature reaches 125°F for medium-rare or 135°F for medium when checked with an instant-read thermometer. Remember the steak will rise about 5°F while resting.
5. Transfer the steak to a cutting board and tent loosely with foil; rest 8–10 minutes so juices redistribute. Slice across the grain into 1/4–1/2-inch slices and serve immediately, optionally with a sprinkle of flaky sea salt or a squeeze of lemon to brighten the rich crust.