Coffee and Porcini Dry-Rub Steaks with RUB PRIME STEAK Finish
Bold, savory steaks crusted with a coffee-porcini dry rub and finished with RUB PRIME STEAK for an extra layer of rich, beefy flavor. Quick to assemble and grilled hot for a deeply caramelized exterior and juicy medium-rare interior.
Ingredient Spotlight
RUB PRIME STEAK
Likely a commercial or house steak seasoning blend rather than a single ingredient; these blends are common in American steakhouses and specialty butchers. Flavor profiles vary but typically combine salt, pepper, garlic/onion powder, smoked paprika, and sometimes sugar and dried herbs to create a savory, slightly smoky crust. If you can’t find this exact product, substitute with a good-quality steak rub or make your own with kosher salt, cracked black pepper, garlic powder, smoked paprika and a little brown sugar. Look for similarly named steak rubs at grocery stores, butcher shops, or online.
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Ingredient Spotlight
dried porcini mushrooms, finely ground
Dried porcini are the preserved form of the boletus/porcini mushroom popular in Italian and French cooking; drying concentrates their deep, earthy, woodsy umami flavor and aroma. Finely ground porcini powder is used to boost savory richness in rubs, sauces and risottos. You can find them at Italian markets, specialty food stores or online; as a substitute use dried shiitake powder or mushroom bouillon/powder for umami, or rehydrated porcini chopped and reduced into sauces.
Ingredient Spotlight
instant espresso powder
Instant espresso powder is highly concentrated, freeze-dried espresso used to add a clean coffee bitterness and dark chocolate note without adding liquid—common in baking and savory rubs. It smells and tastes like very strong, slightly bitter coffee with cocoa undertones and dissolves instantly. Find it in the coffee aisle, specialty grocery stores or online; substitute with finely ground instant coffee granules, a small amount of strong brewed espresso (reduce other liquid), or a mix of unsweetened cocoa powder and instant coffee for a similar depth.
Jake's note
"This rub-driven steak recipe delivers restaurant-quality crust and umami intensity with minimal fuss — perfect for backyard dinner parties or a special weekend meal. Allow time for the rub to adhere so the crust develops beautifully on the grill."
Coffee and Porcini Dry-Rub Steaks with RUB PRIME STEAK Finish
This coffee-and-porcini dry-rub steak is built around two deeply savory, slightly bitter flavor anchors: instant espresso for sharp, tannic lift and powdered porcini for concentrated mushroom umami. Together with a touch of brown sugar they create a crust that caramelizes quickly into an almost bark-like exterior, while the RUB PRIME STEAK finish layers in rounded, beef-forward seasonings that play well against the roastiness of the coffee and the woodsy mushroom notes. The contrast — an assertive, crunchy crust and a glossy, medium-rare interior — is the point of this recipe.
It’s a great show-and-tell dish for people who like bold flavor and texture without fuss: quick to assemble, fast on a very hot grill, and forgiving if you pay attention to carryover cooking. Use bone-in ribeyes for the fat and heat capacity; baste with butter at the end for shine and to mellow the espresso’s edge. Serve this when you want steaks that read decidedly savory and umami-forward — backyard dinners, steak nights, or whenever you want a steak that tastes like it’s been seasoned by a professional butcher and a mushroom lodge in the same bite.
Plan your timing
Ingredients
Instructions
Make the coffee–porcini rub
For this step
- 2 tbspRUB PRIME STEAK
- 2 tbspdried porcini mushrooms, finely ground
- 2 tbspinstant espresso powder
- 1 tbsplight brown sugar
- 1.5 tspkosher salt
- 1 tspfreshly ground black pepper
Prep and season the steaks
For this step
- 4 steaksbone-in ribeye steaks (10–12 oz / 280–340 g each)
- 1 tbspolive oil
Sear on a very hot grill
For this step
- 4 tbspunsalted butter
Check doneness and rest
Slice and serve with a finish
Tips from the kitchen
Grind porcini finely
Pulverize the dried porcini to a flour-like texture so it blends into the rub and won’t feel gritty on the crust.
Dry steaks thoroughly
Pat steaks very dry before oiling and seasoning; moisture prevents proper browning and makes the rub steam rather than sear.
Press rub into meat
Use your palm to press the rub firmly into the steak so it adheres and forms a stable crust during the high-heat sear.
Use instant thermometer
Rely on an instant-read probe and remove steaks 5°F below target for carryover; for 1½–2-inch ribeyes, 3–5 minutes per side usually hits medium-rare.
Butter-baste at end
Add the butter only in the last 60–90 seconds and close the lid so it melts into the crust without burning the rub’s sugars.
Variations & substitutions
Substitute strip or sirloin
Use a New York strip or bone-in sirloin if ribeyes aren’t available; adjust cook time slightly for leaner cuts to avoid overcooking.
No porcini? Use mushrooms
If you can’t find dried porcini, substitute 1½ tablespoons mushroom powder or 2 tablespoons finely ground shiitake for similar umami depth.
Cocoa nib twist
Stir 1 teaspoon finely ground unsweetened cocoa nibs into the rub for a dark, bittersweet note that complements the espresso.
Lower-sodium option
Reduce added kosher salt by half and finish with flaky sea salt at the table to better control sodium without sacrificing crust formation.
Storage & make-ahead
Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days; keep slices layered with parchment to prevent sticking. Reheat gently at low oven temperature (250°F / 120°C) on a wire rack until warm, or rewarm in a covered skillet with a splash of beef stock and a knob of butter to preserve juiciness; avoid microwave reheating which toughens the meat. The dry rub can be mixed ahead and kept in an airtight jar for several weeks.
What to serve with it
Serve sliced steaks with rustic roasted fingerling potatoes tossed in rosemary and garlic, and charred asparagus or blistered shishitos to add a green, slightly bitter counterpoint. A spoonful of parsley-garlic chimichurri or a red wine pan sauce works well if you want acid and herb brightness. Pair with a full-bodied red like Malbec, Syrah, or a black-fruited Zinfandel, or for beer lovers try a robust porter that echoes the coffee notes.
Frequently asked questions
Can I use regular ground coffee instead of instant espresso?
You can, but instant espresso dissolves and disperses without adding grittiness; if using brewed or coarse ground coffee, dry it thoroughly and grind very fine to avoid a sandy texture on the crust.
My rub's sugar burned during searing—how do I prevent that?
Sear over very high heat but briefly, and add sugar sparingly; if you notice burning, move steaks to a cooler zone to finish, or sear shorter and use indirect heat to bring to temperature.
How thick should the steaks be for this method?
One-and-a-half to two-inch bone-in ribeyes are ideal because the rib resists overcooking while a quick, hot sear forms the crust; thinner steaks will cook through too fast and may char before reaching medium-rare.
Can I apply the rub ahead of time?
Yes—apply the rub and refrigerate uncovered for up to 24 hours to deepen flavor and dry the surface for better crusting; bring the steaks back to room temperature and blot any condensation before grilling.
What if I don’t have a grill?
You can replicate results on a heavy cast-iron skillet over high heat or using a broiler; use the same timing for searing and finish with butter in the pan, then transfer to a hot oven if needed to reach desired doneness.
About the author
JakeHello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.
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Ingredients
- 🛒 BuyRUB PRIME STEAK2 tbsp
- dried porcini mushrooms, finely ground2 tbsp
- instant espresso powder2 tbsp
- light brown sugar1 tbsp
- kosher salt1.5 tsp
- freshly ground black pepper1 tsp
- bone-in ribeye steaks (10–12 oz / 280–340 g each)4 steaks
- olive oil1 tbsp
- unsalted butter4 tbsp
🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.
Nutrition Facts
Per serving: about 1½ cups
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
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