No Fail Recipes

Coffee and Cumin Crusted Beef Rib-eye Steak

Recipe by
1 hour plus 24-48 hours chill time
Prep: 10 minutes | Cook: 10-12 minutes | Servings: 2-4


  • 2 bone-in rib-eye steaks cut 1½” thick
  • 2 tablespoons olive oil
  • ¼ cup cup finely ground espresso
  • 2 tablespoons cumin
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper, cracked
  • 1 tablespoon Spanish paprika
  • 1 teaspoon cinnamon, ground


  1. If possible, dry-age steaks in refrigerators.  Place both steaks upright, tent-style on a plate and leave in refrigerator 24-48 hours.  Do not cover.  They will turn a darker color.
  2. In the meantime, combine all the spices in a small bowl to mix.
  3. Remove steaks from refrigerator.  Brush steaks with olive oil and then sprinkle spice mixture to cover the steaks entirely.  Let sit one hour to remove chill and let spices mingle.
  4. Preheat grill to medium-high.
  5. Grill steaks 5-6 minutes on each side for medium-rare.
  6. Plate and serve immediately.

3 Reviews

  1. tresy2013

    This steak was a big hit with me and my 18-year-old daughter. We both were intrigued by the idea of using coffee as a rub on steak, and we were not disappointed. The final product was juicy and suffused with interesting flavors, and was absurdly easy to make (we skipped the dry aging). Definitely making it again, though we will scale back on the amount of spice called for by about 30%.

  2. Khoi Lu

    Only thing I would change after step 5, is to add an extra step. That is, to let the steak rest about 5 minutes before cutting and plating. That’s my only suggestion 🙂

    • Jay

      Excellent suggestion. Resting will help the steak retain more of the flavorful juices.

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No Fail Recipes