Kona Rubbed Steak

Kona Rubbed Steak

Photo by Myra O.

  • Prep Time


  • Total Time


  • Servings



  • Recipe for Kona Coffee Rubbed Steak with Hawaiian Pink Salt

  • Serves 2

  • 2

    1lb steaks (New York, Ribeye, etc...)

  • 2

    Tbsp finely ground Kona Coffee (or other)

  • 1

    Tbsp brown sugar

  • 2

    tsp Hawaiian Pink or Kosher Salt

  • 1

    tsp smoked paprika

  • tsp cayenne pepper

  • Freshly ground black pepper

  • 1-2

    Tbsp canola or olive oil


Make the Rub* Combine the coffee, brown sugar, salt, paprika, cayenne and black peppers in a small bowl. Marinate the Steak Dry steaks and sprinkle 1 Tbsp of the coffee rub onto each side of the beef. Place on a plate and cover with saran wrap. Refrigerate for 30 minutes up to 4 hours. To Cook Remove steaks and bring to room temperature, about 15 minutes. Heat a BBQ grill to high for 10 minutes. Scrape the grill and carefully coat with cooking oil. Lower heat to medium high. Lightly drizzle the steaks on both sides with the oil using a spoon or grill tongs to ensure the surface area is covered as this will prevent sticking. Place the steaks on the grill and bring the temperature down to medium high. Cook 5 minutes per side, turning the beef 90 degrees every 2 1/2 minutes for grill marks and to carmelize the rub crust. Keep the lid closed until last 2-3 minutes after you have turned the steaks. When the steaks are cooked remove them from from the grill and let them rest for 5 minutes. Slice in 1/2 inch thick strips and serve. * The rub will keep for up to 2 months in an airtight container. Add 1-2 Tbsp into any chili recipe and you'll win your local cook-off contest


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